The leading
organically farmed wine brand and a green pioneer since 1993, Bonterra offers
pure, flavorful wines that are perfectly in tune with nature. Bonterra wines
are a celebration of nature’s farm-fresh flavors, coaxed from the earth by
integrated, organic farming practices and meticulous winemaking.
The Early Days
Bonterra's Groundkeepers |
Long before
organic produce filled the shelves of neighborhood groceries, the dedicated
team at Bonterra was committed to Biodynamic® and organic farming because they passionately
believed that organic grapes make the best wines. Starting back in 1987, they
began to work organically with their vineyards to understand the soil, the
vines, the insects and wildlife in order to create integrated farms that thrive
with biodiversity. By 1993, the first 100% organically farmed Bonterra wines
were gracing tables across America and enchanting wine drinkers with their
fresh appeal.
A Unique Mendocino Home
In the
stunning natural paradise of Mendocino, California, Bonterra enjoys access to
an array of perfectly situated sites unlike any other in the world. It’s hard
to believe, but the open, mountainous region of Mendocino is the size of
Connecticut, but home to only 90,000 people and some 96% of the land is wild
and undeveloped. It takes about 3.5 hours to traverse the entire county by car,
and in that time you'll experience a diverse, rich landscape of mountaintops,
meadows, temperate rainforests, crystal clear streams and blustery beaches.
Bonterra’s
vineyards—most notably the three Demeter-certified Biodynamic® vineyards, The
McNab, The Butler and The Blue
Heron—thrive in a geographic “cradle” bordered by an unusual combination of
mountain, rainforest and marine influences.
“This valley is Mendocino’s ‘sweet spot’,” explains Vineyard Director
David Koball. “We have enough moisture
to allow for insects and flowers, but having no summer rain makes it easier to
be organic; we stay dry when it counts.”
Bonterra's McNabb Ranch Vineyards from the UK Telegraph |
Bonterra’s
emphasis on organic and Biodynamic® farming has resulted in a closed,
integrated system that relies only on what is currently available at the site.
This means that keeping the vines healthy requires constant assessments of the
soil, the location, surrounding plants and a host of other important factors.
This attentive farming method requires patience— there are no quick fixes or
overnight answers —but the Bonterra team embraces a long-term vision.
Fouding Winemaker.
Robert Blue
How
Robert Blue Keeps it Green
Winemaker
Robert Blue has been at the helm of Bonterra for over 20 years, applying his
expertise to every step of the winemaking process. Blue’s belief that Bonterra
wines shouldn’t “follow the fashion” has resulted in a lineup of farm-fresh
white wines and classically balanced reds that are expressive and vibrant, and
that showcase the intensity of each variety’s unique character.
Bonterra's
commitment to organic processes is evident in its beautifully integrated farms,
and the process continues when the fruit arrives at the winery. He compares his process to organic bread
making. The grains are grown organically, and when the raw materials reach the
processing stage, bakers are required to manage the flow in order to prevent
any inputs of non-organic ingredients. He applies the same thinking in the
winery, only using organic-approved yeasts, cultured bacteria and acids, and
ensuring that his wines don't come in contact with anything that could be
considered non-organic.
It's
traditional European winemaking with an added dose of modern technology and
organic best practices. Blue doesn't hesitate to use the latest in filtering
and fining innovations to ensure the wines are clear and clean, but he picks
and chooses very judiciously to ensure that each wine could exist naturally
without manipulation.
Natural
yeasts kick off the fermentation for all of the wines, and then the team adds
approved yeasts in order to continue the process. Robert insists on restraint
here, refusing to impact the wines in any way that couldn't be considered
natural.
Blending also
plays a significant role in the winery. The team uses locations, regions and
varietals much as an artist uses a palette of colors to create vibrant,
sophisticated wines with balanced appeal.
David Koball,
Vineyard Director
David Koball prepares to fill a cow horn with cow dung. Photo from sfgate.com |
When you walk
the vineyards with David Koball, you’ll see firsthand how intuitive farming
results in healthy, flourishing vineyards. Since 1995, he has been growing
winegrapes in Mendocino County, all in certified Organic and Demeter-Certified
Biodynamic® vineyards, making him one of the industry leaders in organic
vineyard farming. Growing up, he worked with his family farming olives, prunes,
and walnuts, which inspired his ongoing desire to understand the natural life
cycle of plants, the interplay of environmental and human factors in farming
and how to best work with nature, rather than against it, to achieve optimal
results. At Bonterra since 2001, David currently oversees production on 915
acres of certified organic land in Mendocino County, 284 acres of which is also
certified Biodynamic.
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