The Battle for The Clean, Green Mantle: Bonterra Fights Back Against "Clean Wine" Claims With "Beyond" Video

Dry Farm Wines, WINC, Scout and Cellar, and a host of other direct to consumer wine brands are touting "Clean Wines" as better than anything. 

Why organic certification doesn't count for as much as "clean wine" is a byproduct of the natural wine movement, which has made consumers focus on additives in wine - additives like sugar, MegaPurple and other baddies. Consumers like focusing on additives, because they can read lists of additives on food products. It's familiar ground. 

And natural winemakers like focusing on them, too, since, in the US, very few natural winemakers grow grapes (which was supposed to be one of the essential definitions of natural wine) and focus instead on all the things they DON'T add to wine instead of what they do do - choosing fermentation vessels, aging vessels, deciding on length of various processes, etc. etc. 

The Clean Wine Crowd haven't yet really addressed farming issues. ("Trust us" is a common refrain.) While they often try to avoid the O word - organic - they don't mind if their version of organic is what is increasingly referred to as "non-certified organic." 

(Were there too many sulfite questions from confused consumers over the USDA's idea of Organic Wine being sulfite free?)

This week, an indie vintner and I tasted wines together and she assured me one of the wines was from a "non-certified organic" vineyard. The next day I looked it up on the county's pesticide use report. Not organic. A lot of fungicides. 

She was dismayed and felt betrayed. I've seen the same response from many of my colleagues. "How could someone lie to me?" they say.

I've been dismayed often, too. It's hard not to take it as a sense of personal betrayal when someone is untruthful, as if you will never find out what they are really farming with in their vineyard. Do you really appear to them to be that much of stooge, you wonder? Or, to give some of them the benefit of the doubt, do they themselves not know what their vineyard management company is doing?

I've come to the conclusion over years of researching this topic, that, although there are some innocents out there, many vintners just lie. They are just so used to no one ever reading the pesticide use report. 

Do they must think the pesticide use data stays inside a database in Sacramento for its entire life? 

Apparently they do. I could give countless examples of this phenomenon but I won't - at least not today.

The companies staking their claim on making "clean" wine are often using "non-certified organic" grapes. Some are also buying certified organic - from Bonterra's former growers (who are organically certified) in Mendocino (Bonterra found cheaper organic grapes elsewhere and abandoned many Mendo growers) or from certified organic producers elsewhere, including Emiliana in Chile - without telling consumers the grapes are actually certified organic.

Now Bonterra's taking aim at these green mantle wannabees - certified organic's thieves - and the thieves' soaring sales and popularity (WINC just filed for an IPO this week, meaning it could go public) and fighting back with this new video, released a month ago. Take a look in this Bonterra video below. 

(Bonterra's lawyers must have gotten more powerful, since this video, unlike most wine videos, appears to only be viewable on YouTube - where your age can be confirmed? Pullease. [That is not the spirit of Dionysos, is it?] Still, click on over.)

One quibble: though the Made with Organic Wine standard IS better than 95 percent of the wines out there in terms of the additives that can be used, it should be noted that all organically grown wines in the U.S. can use a LIMITED number of additives, and that list of permitted additives does NOT include MegaPurple, etc. 

On other fronts, Bonterra's sales are going well. Here are the latest stats from Concha y Tora's annual report:

Until now, Bonterra has pretty much had a virtual monopoly in regular supermarkets as the only Made with Organic Grapes brand ($11-16ish), while Bronco brands like Shaw Organic have a captive spot at Trader Joe's for the $4 buyers. Newcomers like Scheid are lining up to fuel domestic organic options at Whole Foods, which has been not stocked much organic for years.

This week, The Drinks Business named Concha y Toro, Bonterra's parent company, "International Drinks Company of the Year." The Chilean based winery became a B Corp this year, a prestigious achievement, which the publication cited as impressing their judges.

Fetzer Vineyards, owned by Concha y Toro, already had become a certified B Corp. in 2015.

While Bonterra's wines are organic, those branded with the name of its parent company, Fetzer Vineyards, are not, although a newly released Fetzer Vineyards brand sustainability marketing video obscures that fact, branding the entire Fetzer Vineyards with the organic halo effect. It's like Coca Cola trying to say it's sugar free - taking a product attribute and applying it to the corporate brand. 

Is this ethical?

Bonterra's case production is dwarfed by that of Fetzer's, which is not clear in the video.

Fetzer Vineyards' branded wines are made from grapes treated with herbicides, pesticides and fungicides primarily from Lodi and Central Valley growers, despite the happy picture the video paints which refers ONLY to its organic estate vines, which all go into Bonterra, not Fetzer Vineyards' other brands.

A frame grab from the video may imply that Fetzer's 
wines all use these practices. Fetzer Vineyards the company has 
certified organic vineyards it owns and uses
for Bonterra wines. But Fetzer Vineyards' (the company) other wines do not.
The 900 acres of estate vines are a fraction
of the grapes the company sources from. 

Fetzer has made much of its "sustainable" sourcing, but sustainable wines may use many toxic substances in the vineyards that, in my humble opinion (which counts for naught), are not worthy of a B Corp award. Consumers will have to learn that B Corp does not mean organic and apparently, it can mean deceptive branding as well.

But many other green halo wine brands do the same. While it is commendable that Boisset and Benziger have biodynamic estates - and Boisset's is growing quite a bit - both of those brands could be painted with the same brush. Boisset makes fewer than one percent of its wines from its biodynamic vines. (For years it prominently displayed the biodynamic calendar on its home page, but has since stopped that.) At Benziger the number is seven percent. At both of these brands, as well as at Bonterra, the biodynamic wines are the most expensive wines. That is not the case for many other biodynamic wineries (Emiliana, Lunaria, Cooper Mountain in Oregon, Montinore Estate in Oregon, and others). 

Good luck, consumers! It's tricky path to dodge the greenwashing and find the truly green gold. Remember it's often the wine, and not the brand, that is organic.

NZ Organic Wine Week: Nigel Greening of Felton Road

It's hard to believe that anyone can have Nigel's real last name, as in Nigel Greening, and be a famous biodynamic vintner. But that's how it goes. 

Greening's Felton Road winery is one of New Zealand's most well known organic and biodynamic producers and during the celebration of organic wine in New Zealand this past week, he weighed in on Zoom for a trade tasting. Here are his comments from the event, which he joined from the UK, where he has been for 16 months, waiting for the rules to be relaxed so he can head home. He responded to questions sent during the online event.

Here's the video or scroll down for an edited transcript.

 

ON THE ECONOMICS OF ORGANIC FARMING

When it comes to the economics of organic farming, it's not really about the cost of one kind of farming versus the other. Because when you start doing organic or biodynamic farming, you change the way you farm. You change the things you want to do. 

And so regardless of the rules, you're not doing the same stuff. With us, it started with Hey, we'll have some chickens, and hey, look, those hills, we need goats on them. And we now only cows to keep the goats company. And, wow, we're gonna have to grow some animal food. And what about making some single vineyard compost? 

So what you're doing isn't the same. And that's one reason why it's very hard to compare the cost. 

But it's surprising - it doesn't go up as much as you might think. 

THE WINE TASTING

The samples of the wines [you all tasted]: I thought all showed that the wines were fairly comfortable with themselves. They weren't trying to prove anything. They were just being what they should be.  

LABELING ORGANIC OR BIODYNAMIC WINE

There were quite a lot of conversations going on about the issues with labeling and standards. 

We're now 20 odd years into organics. And still most of our wine is not labeled organic. 

That's not because it isn't organic. It's because just the sheer grief of trying to deal with all the details of 45 markets, each with their own organic rules and variations - means that in most cases, in this world, people know that we're biodynamic, and have been for 20 years. They know we're organic. So we don't have to put a label on it. 

[But] We do in some markets. 

ORGANIC VERSUS BIODYNAMIC

One little point within all of this is biodynamic versus organic. 

Some people...ask...What percentage is biodynamic? What percentage is organic? You can't really label it or measure it that way because a lot of wineries will be certified in both. And so it's quite hard to pick one from the other. 

But in general, within the EU system, you have to be certified with an organic certifier if it's a New Zealand wine, which is a longer story that we won't go into. 

So that means that even though we've been Demeter certified for a long time, we had to adopt a BioGro [New Zealand's organic certifier] certification as well, simply because that became necessary. It gets very, very complicated. I can tell you, that's the worst bit.

COVID LOCKOUT

I'm in the UK. I've been locked out to the winery now for 16 months, which is Whoa, yeah, that's not easy. But I'm really, really hoping that I'm going to be able to be allowed back in in January. New Zealand has locked out...[while] other people have locked down. While New Zealand is locked out, and trying to get a slot to get back through biosecurity is so difficult...we're waiting for the rules to relax, so I can get back to the winery. And so I have to do everything remotely. 

WHY BIODYNAMIC?

Why did we go biodynamics, not organics, from the start? We started with organics, but I was keen on biodynamics. 

And the reason for that was that I'd worked a lot in my past life with the car industry. And I had been really horrified, by the way that they equated quality with fewer defects. They have this generally accepted idea that if you have no defects, you have a quality product. And I thought, That's nonsense, you can have perfect rubbish, you know, it's about quality is the input in a lot of the defects necessarily that you take out. 

And I felt that was organics was clearly more like a list of it was more like zero defects. These are all the things you mustn't do. 

Biodynamics, for all its flaws - and some of the slightly crackpot areas - was really a philosophy that was focused on here are the things you should do, as opposed to other things you shouldn't do. I liked that.

I'm not sold on all aspects of biodynamics. And that's fine. It's a broad church. And all of us kind of get home or get off the bus at slightly different points. But we all share the same kind of passion for how you manage this ever changing ecosystem of the land. 

CONSUMER DEMAND

What is the uptake on consumer demand for organics? The answer to that is I don't know, because for so long now everybody's kind of known that we were. So it's really, really hard for me to answer that one. You'd think there has to be a greater awareness? But it's difficult to know. I think it varies from country to country. 

THE FARMER'S FOOTSTEPS

I'll tell you the thing that I find interesting - and that's a thing all the way around the world - that essentially, people who are farming organically and biodynamically in most cases, spend a lot more time physically on their land. There's a saying that a farmer's footsteps are the best compost. And I think getting out of a tractor and actually being on your feet and bending over and digging in the soil with your hands, really thinking about what's going around is something that all organic farmers, biodynamic farmers have in common. 

We're trying to unravel this amazing web. Somebody made reference to James Milton's lovely thing, you know: "be careful how you step on my land, you're not standing on the dirt, you're stepping on the roof of another kingdom."

And we're trying to understand that kingdom, the kingdom where one spoonful of soil has more life than there are people on earth. And that's quite cool. 

COVER CROPS

What are the most popular cover crops planted in New Zealand for organic vineyards to bring life back into the soil? We go wider and wider. And often it's based on things that we like.

I was getting the guys to plant peas because I wanted peas to pick for lunch. And then we found pigeons came to eat the peas, because pigeons like peas and then we found falcons came to eat pigeons, because falcons like pigeons. And suddenly you've opened up this whole new little ecosystem that you didn't know was going on just because you added some peas.  

Cover crops are interesting, but it's often most interesting just to do something nice, you know, do things because you'd like to eat them and then see what else the world likes to eat that comes and plays in your vineyard. 

ADIEU

I'll wrap up now. Thanks to everybody for listening. And yeah, I hope to see all of you soon.

Jeremy Cukierman MW's New Book on Wine and Climate Change, What Wine for Tomorrow? Launches

Congratulations to Jeremy Cukierman MW, Michelle Bouffard and Herve Quinol on the publication of their new French language book on wine and climate change, entitled What Wine for Tomorrow?

Cukierman (left) and Bouffard (back row, to the right of Cukierman) are featured in this celebratory photo, commemorating the book's publication at a Parisian wine shop.

(To see a who's who in the photo, go to Cukierman's Instagram feed here for the tagged version).

The book is published by Dunod. It's available in both hardcover and as an ebook. 

The three authors bring a variety of experiences to the project. Herve Quinol is a climate scientist, Bouffard a Canadian sommelier who runs the Tasting Climate Change conference, and Cukierman, a former wine merchant, an MW, and now dean of Kedge Wine Business School in Bordeaux.

In Vitisphere, a French wine publication, Cukierman is quoted as saying, “We are sharing everything that seemed inspiring to us, all the worthy initiatives, the questions and the answers. The book embraces the entire supply chain with a single ambition, and that is to take a positive approach to an issue that is often anxiety-inducing or alarmist."

“Announcing major predictions should be done with caution. The great vineyard sites were chosen for a combination of factors, one of which is climate. Only this factor has changed and Vitis vinifera is a very resilient plant with the ability to adapt. Some ancient forecasts predicted that certain grape varieties would disappear, but they are still here!”

Read more here.

The publisher may release an English language version, but until then, you will just have to brush up on your French. Both the print and Kindle version are available online on Amazon.

New Zealand's Organic Producers Showcase Variety in Organic Wine Week Trade Tasting - Organic Up 6 Percent Annually

"We're not standing on dirt, but the rooftop of another Kingdom," says biodynamic vintner James Millton, nicknamed The Godfather of organic wine in New Zealand. 

He was quoted by other New Zealand vintners who are certified organic in an online trade tasting yesterday, where participants tasted through six different varieties of wines. 

While most people think of New Zealand for Sauvignon Blanc, as well as Pinot Noir, yesterday's tasting included an Alsatian field blend, a Chardonnay, a Chenin Blanc, and a Syrah. 

Having just cataloged all the organic wines of New Zealand - there are more than 450 - I was interested to see some of the faces behind these wines on the webinar. 

(For the sake of comparison, the U.S. has about 1,600 organically grown wines, all of which come from certified grapes but most of which have no organic labeling on the bottle). 

According to BioGro NZ, the country's sole organic certifier, New Zealand currently has nearly 5,000 acres of certified organic vines and about 1,000 more acres in the three year process of conversion. This acreage represents more than 10 percent of all New Zealand vineyard acreage. There are 102 organic wine producers and 235 organic vineyards, according to Jared White, organic wine specialist at BioGro NZ.

In the U.S., which has more than 550,000 acres of wine grapes in California alone, organic vineyards are  estimated at around 25,000-30,000 acres or around 3-4 percent.

In New Zealand, Sauvignon Blanc and Pinot Noir are the most popular varieties by far. As far as regions go, Marlborough and Central Otago have the highest percentage of organic wines, at 48 percent and 22 percent respectively.

The graphics below are available here. (May require free registration).

Northern New Zealand

Southern New Zealand

Pinot Noir acreage - 890 hectares - far outnumbered any other red wine (total of 1,110 hectares), while Sauvignon Blanc similarly dominated the white wine production at 786 hectares (out of 1,282 hectares of whites total). 

During the webinar I attended (there were two sessions to choose from), I was able to chat with a few voices in the room and learn more about what having an organic wineries association did for the vintners involved and which markets were top buyers. 

Very few countries have organic wine associations to help market wines, conduct tastings and educate the trade on organic farming and wine standards. (The rampant misinformation about organic and biodynamic wines and standards in the U.S., even among wine professionals, is a result of the lack of such a group in the U.S.)

I asked if having an organic wine association had been a useful step for the group.

Clive Dougall, chair of Organic Winegrowers NZ (OWNZ) and vintner at Deep Down Wines, said the organization, "has been critical. It has been going for about 15 years and has grown the sector, through education, solidarity and support. It started out small and insignificant, but OWNZ is now incredibly current, credible and powerful."

Dougall said the top markets for organically grown wines for OWNZ members are primarily in the EU, (no one mentioned the U.S.), citing buyer interest in Belgium, Holland and Germany as well as in the Nordics and Sweden (where government policies encourage organic wine imports). 

For me the knockout wine in the tasting of six was the Chenin Blanc from Millton's Te Arai Vineyard in Gisborne, which, I was happy to see, is sold at K & L in San Francisco for about $30 a bottle.

A replay of the webinar is available online.

The All New Julia Child Movie Coming Your Way in November: Food, Glorious Food

I dare you not to salivate.

I just watched the upcoming release Julia about the cook/chef/writer who launched the American food revolution. (Or was it the French food revolution in America?)

Anyway, for the millions of Julia fans, the good news is there is a new documentary to add to the firmament of Julia movies. And this one lets you see food in a way you've never seen before - with luscious shots, filmed in macro, edited in slo mo and set to a score that breathes life into every shot. 

The Mill Valley Film Festival is screening the film in October. There are two dates and neither appears to be sold out yet. Watch for the film to hit theaters Nov. 12.

World Premiere: Song for Cesar, Tribute to Chavez and Movement's Music, Screens at Mill Valley Film Festival (Oct. 14, 15 and Online)

Joan Baez, Carlos Santana, and Taj Mahal are just a few of the musical luminaries who pay tribute to Cesar Chavez in this new documentary, Song for Cesar, scheduled to screen at the Mill Valley Film Festival. 

The movie will play in theaters on Oct. 14 in Berkeley (at BAMPFA) and on Oct. 15 at the Sequoia Theater in downtown Mill Valley. 

You can also see the film online through the festival; tickets are $8 to stream it, but only a limited number of tickets are available.

The Oct. 15 screening will be followed by a live music concert at Sweetwater, a benefit for Cesar Chavez's Foundation and others. Tickets are $285 for the concert.

Some of the stars in the film:

The trailer: 

For more videos on the background of this project, years in the making, see the movie's website. 

Tickets for the MVFF members go on sale Sept. 12-14. Tickets open for the general public on Sept. 15.

Hanzell Vineyards Certified Organic

Congratulations to Hanzell!

@jasonmjardine - President | Farmer | Director of Winemaking 
@brandon.bredo - Hanzell Farm Manager

Announcement from Hanzell Vineyards' Instagram page: 

"It’s been a long time coming but it’s official…we’re now certified organic through CCOF!! For years, we have been farming this land with intention and commitment to ensure the health of our ecosystem while considering our impact on the tiniest fungi to the grandest of trees, and everything and everyone in between. Care for our vines, the woodlands, native wildlife, grazing animals and more than anything, the health and well-being of the people who make up this Hanzell family have driven every decision we make. It feels good to hold this sign and to be able to say that we’re certified organic, knowing all the hard work over the years means something to people beyond our front gate. We look forward to many more years, farming and sustaining this treasure we all love so much."

According to the USDA organic database online, in addition to the grapes, the winery has also been certified organic, which is usually done when a winery begins to make certified wines (in addition to growing certified grapes).

Chris Malan on Napa River: "An Ecosystem Like No Other with 34 Native Fish" Faces Challenge from Groundwater Extraction and "Lawlessness in Surface Water Pumping"

Dry Creek off of Pickett Lane 

Chris Malan has been a voice for the environment in Napa County for decades. She wrote the following letter to the editor (see below) published in the Napa Valley Register on Sept. 2. I am reprinting it here as many will not see it on the newspaper site.

For those who want to read the prequel to this modern day disaster, James Conaway's Book The Far Side of Eden chronicles Mahan's earlier fight, with the Sierra Club, to increase environmental protections for Napa's hillsides. 

As the Washington Post wrote in its book review in 2002:

"Led by a community activist named Chris Malan and supported by the Mennen Environmental Foundation, environmentalists girded for battle to protect the Napa hilltops from new vineyard development. Malan sought a moratorium on new vineyards on the valley's steep slopes, citing damage to the Napa River from erosion. She and her supporters felt that prior efforts at regulation -- the 40-acre minimum lot size for the hills set in 1973 and the 1988 winery definition, which restricted business activities at new wineries–simply were not enough. Ratcheting up the rhetoric, "environmentalists [began] calling grape-growing 'alcohol farming,' the act of planting a vineyard 'graping the land,' and wineries 'alcohol factories,' " Conaway writes."

––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Fast forward almost 20 years...

Editor's note: text bolding was added by the editor (me).

––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

LETTER TO THE EDITOR, SEPT. 2, 2021

The Napa River became a dry river bed with stagnant pools in early July. Many local and state efforts to get the Water Boards to protect optimum stream flows for fish met deaf ears.

I live and recreate on the Napa River. I organized a Napa River scientific collection project in May 2021 that included water grabs, aquatic insects, and the first ever algae collections throughout this river basin. It took my team a year to establish our sampling sites.

Starting the project on May 13, we didn’t expect the streams to drop so quickly from one day to the next. The day we started we were chasing water in order to collect the samples. We had to scramble to find alternate sites as irrigators were dropping the stream flows quickly. Surface and groundwater pumping simultaneously during one of the worst recorded droughts quickly depleted stream flows and by the end of June the Napa River was a dry river bed with isolated stagnant pools.

We did find adequate stream flows above the big reservoirs like Milliken, Bell and Rector because they are steep canyons where diverters can’t pump or extract near the streams. Also, in State Parks like Bothe and Bale Mill the streams had sufficient flows to keep the aquatic ecosystems in good condition, as evidence that surface and groundwater diversions wreak havoc on stream flows. These conditions are occurring State wide as water has been over appropriated long ago by the Water Boards allowing more water to be extracted than what normal rain fall can replenish the streams causing them to steadily drop in flows since 1950. Climate change has caused prolonged drought and water extractions should have been curtailed long ago. 

After studying the Napa River ecology for 20 years, it is an ecosystem like no other, with 34 native fish including California Fresh Water Shrimp, river lamprey, Red Legged Frogs, steelhead and Chinook. We discovered new species of aquatic insects and our studies this year discovered new species of diatom algae. All of this richness in biodiversity is in jeopardy due to a lack of regulated groundwater extraction and lawlessness in surface water pumping.

Groundwater-dependent ecosystems such as vernal pools are allowed to be graded with impunity by vineyard developers throughout the watershed, riparian pumpers secretly hide their pumps and dry up the streams, reservoirs are built without permits, stored water is not used for intended purposes and groundwater extractors pump recklessly all this on top of decades of habitat degradation (deforestation) and pollution are all human impacts collapsing our watersheds. These dry brittle watersheds continue to set us up for catastrophic fires.

Additionally, as streams decline in flows, pollution becomes more devastating such as eutrophication or harmful algae blooms where toxins can kill animals and humans.

Recently, the State Water Resources Control Board curtailed the Delta water diversion permits. A few days ago they added more streams and Rivers to this curtailment order including these two streams in Napa County: Cache and Putah Creek that flow into the Delta.

Later this Water Board approved curtailments on the Scott and Shasta Rivers and settled on voluntary compliance to start the curtailments.

The reason for curtailments is to keep the fish in good condition but on the Napa River most of the fish are now dead because the Water Board failed to protect the public trust which is the right to fish, swim, recreate and use potable water. More and more wells are going dry in Napa County. If we had kept water in our streams, our groundwater recharge would be healthier.

Napa County Board of Supervisors play a huge role in the dewatering of the Napa River be cause they continue to allow approvals of numerous groundwater wells.

The State Water Resource Control Board should immediately curtail the Napa River to allow for recovery of the aquatic ecosystems. Additionally, the Napa County Supervisors must put a moratorium on all new groundwater well applications until the Napa County Groundwater Sustainability Plan, required by the State Groundwater Management Act, gets submitted to the Department of Water Resources by 2022 for subsequent review and approval.

Chris Malan, Executive Director, Institute for Conservation Advocacy, Research and Education, Napa

Amid Post Fire Regeneration, Newton Vineyard, A Napa Classic, Now Certified Organic (113 Acres)

Newton viticulturist Laura Deyermond
displays the winery's new CCOF sign

After a four year transition, Newton Vineyard has completed organic certification on all of its estate vineyards. 

The last few years have been a bumpy ride for Newton Vineyard. It rebuilt portions of the classic estate, with its underground winery, gorgeous English gardens, and stunning views, only to have much of it destroyed in the Glass Fire (2020) that struck Spring Mountain hard. 

It was a low blow. Newton had just celebrated its 40th anniversary in 2019 with much fanfare and a celebration of the very talented team and winemakers who went on to become successive waves of Napa rock stars–John Kongsgaard, Aaron Pott, and Andy Erickson.

But now it's being rebuilt. 

The winery was founded by Englishman Peter Newton (1926-2008) who made a fortune in the paper industry and then again by creating Sterling Winery in 1964 and selling it to Coca-cola in 1976. His love of wine led him to reach for even grander dreams in the then untested wilds of Spring Mountain, where he bought 560 acres in 1977, transforming it into a thing of splendor. 

The 2020 fire took out most of the 73 acres of Spring Mountain vines–all but 6 acres are now being replanted–but the winery still looks to its 23 acres in the Carneros and its 16 acres on Mount Veeder for uninterrupted production. 

LVMH has owned a majority stake in Newton since 2001, bringing in French born Jean-Baptiste Rivail as estate director in 2017.

The winery began the organic certification process in 2018, completing certification on the Spring Mountain estate in 2020 and on its two other vineyards in July of this summer.  

It is best known for its unfiltered Chardonnay, from the Carneros vines (a blend of organic estate fruit and purchased non-organic fruit), and a Bordeaux blend, The Puzzle, from Spring Mountain. 

It also produces a 100% Cabernet from the Mount Veeder estate.

(The winery also purchases non-estate, non-organic grapes for a number of other Newton wines).

Newton's new winemaker, Andrew Hove 

Also this summer, Newton has just seen its former winemaker Alberto Bianchi depart to focus on his own label, Ena, and to become the winemaker for Adamvs on Howell Mountain. The new winemaker is Andrew Holve, who has been the assistant winemaker for the past 6 years, giving him deep familiarity with the grapes, terroir and wines from the property. Philippe Melka continues as the consulting winemaker. 

Viticulturist and grower manager Laura Deyermond (seen above), with Newton since 2018, is overseeing the replanting. Assessment of the vine damage was done with state of the art aerial mapping.

The winery intends to fully rebuild on Spring Mountain, but in the meantime, current releases are all the more precious as the estate grown The Puzzle will be in short supply while replanting begins. It generally takes 3 years after replanting to harvest and then 3-4 years for aging before a fine red wine is released. But these vines will get a nice, fresh start on organic soils this time around as regeneration begins anew.