Nice to see even more coverage of Mimi Casteel's pioneering regenerative philosophy and world view in the New York Times.
Read Eric Asimov's article here.
I did disagree with his statement that most wineries don't use agrochemicals. Here's my comment on the NYT site:
You write, "Today, although mass-produced wines are still largely farmed industrially, the best producers have mostly abandoned the fertilizers, herbicides, fungicides and supplements that are the foundation of chemical farming."
I so wish I could say this is true. But as the author of OrganicallyNapa.com and OrganicallySonoma.com, I can tell you these two "best producer" regions still use tons of glyphosate (carcinogen; used on more than half of Napa vines in 2017) as well as imidaclopid and boscalid (both bee and bird toxins; used on more than half of Napa vines in 2017) along with more dangerous chemicals like glufosinate-aluminum and the neurotoxin mancozeb. Sonoma growers use these at even higher rates.
It would be wrong for consumers to think that these chemicals are not routinely used on the "best" wines.
It's time to stop granting conventional and "sustainable" growers a free pass on their anti-eco practices and enable more transparent and honest conversations about their farming.
There are alternatives. Eight percent of Napa's vines are certified organic. Which is why I chose to write about them, as well as other producers (including in Sonoma) who are farming at the standards most people would feel comfortable with and admire."
Here are the latest stats for Napa from the California Dept. of Pesticide Regulation: