Groundstar Vineyard & Estate Expands Buys Historic Williams Ranch in Sta. Rita Hills Corridor

The deal expands Groundstar’s stewardship to over 320 acres

Press Release

Groundstar Vineyard & Estate, founded by Chiara Shannon and Joseph Brent, announces the acquisition of the historic Williams Ranch, a 247 acre property located at 7630 W. Highway 246 in the Sta. Rita Hills corridor. The transaction officially closed on February 13, 2026, marking a significant step forward in Groundstar’s long-term commitment to extend its regenerative land stewardship into a broader, integrated agricultural ecosystem.

Situated along one of Santa Barbara County’s most iconic agricultural corridors, the addition of Williams Ranch expands Groundstar’s stewardship to over 320 acres—a rare opportunity to implement regenerative farming at scale, prioritizing soil health, biodiversity, water resilience, and ecosystem vitality.

“This acquisition represents a large step forward for our work at Groundstar,” said Shannon. “Our focus is on farming in a way that supports the health of the land and, ultimately, the people and communities connected to it. With the Williams Ranch, we now have the opportunity to expand that work by integrating regenerative grazing, enhancing water systems, restoring native habitat, and supporting a more complete and resilient landscape.”

Expanding a Regenerative Framework

Groundstar’s approach is rooted in its regenerative organic farming principles, and is pursuing its Regenerative Organic Certified® (ROC) status. The Williams Ranch acquisition extends that commitment beyond the vineyard. Goals for the Williams Ranch include:

• Regenerative grazing to improve soil health, carbon sequestration, and ecosystem balance

• Water management strategies to support retention, biodiversity and drought resilience

• Wildlife conservation and habitat restoration, including native plant and ecological renewal

• Integrated agricultural systems aligning livestock, land, and long-term stewardship

The acquisition allows Groundstar to manage the vineyard and surrounding rangeland as one connected agricultural property, with vine cultivation, grazing, water retention, native habitat, and soil health practices supporting each other across the landscape.

A Legacy of Ranching and Local Connection

The acquisition carries personal and regional significance. The Shannon family brings decades of ranching experience, having operated a cattle ranch in the Texas Panhandle. The Williams Ranch creates an opportunity to carry that experience forward in Santa Barbara County.The property itself carries a deep-rooted local history. Long held by the Williams family, the ranch reflects the agricultural heritage of the Santa Ynez Valley and the Sta. Rita Hills corridor. Rodney Williams, from whom the property was acquired, is a well-known local rancher.

Chiara’s father, Mike Shannon—a Los Angeles native who helped lead the Shannon family’s former Texas cattle ranching operation and was pivotal to the transaction—is a member of the Rancheros, a historic group connected to the region’s ranching heritage. His involvement reflects a multi-generational ranching tradition that connects family history, regional relationships, and a shared commitment to responsible land stewardship.

“This project carries forward a family tradition of ranching, organic and regenerative agriculture, and care for the land” said Chiara Shannon.

Looking Ahead

Groundstar supports broader efforts to advance regenerative agriculture, including the MINDSET: Regeneration and Resilience Symposium, which brings together leaders across agriculture, science, and wine.

To learn more about Groundstar Vineyard & Estate, upcoming initiatives, and future gatherings, visit groundstarvineyard.com and sign up for the newsletter to stay connected.

About Groundstar Vineyard & Estate

Groundstar Vineyard & Estate is a regenerative, organic, and biodynamic vineyard and ranch estate in the Sta. Rita Hills AVA of Santa Barbara County. Founded by Chiara Shannon and Joseph Brent, Groundstar is dedicated to farming practices that prioritize soil health, biodiversity, and long-term ecological resilience, while cultivating premium Pinot Noir and Rhô ne varietal grapes grapes for thoughtful winegrowers. The estate also hosts curated gatherings that bring together community, agriculture, and a shared connection to the land.

A New Book Explores An Italian MW's Notion of Italianity. Italianity?

A Texas based wine writer and an Italian MW explore Italy and its wine regions–in a coffee table-esque book uniquely crammed with personal insights and rare candor.

To see this post with accompanying photos, click here.

At first this coffeetable book, suitable for gifting, struck me as indistingishable from the Italy and Italian food and wine books put out by publishers looking for another easy sell. Throw in a few photos of red Vespas, good looking models by fountains, and yet another ragu sauce recipe. (None of which are present in this volume). But as I started to read the two voices writing in tandem with each other in this hefty volume, I began to see candor and nuggets I would not have found elsewhere–at least not in an attractive, photo filled wine book.

Lonardi is unusual in the rarified ranks of MWs as he has been in the business as a producer, holds a degree in agronomy, and knows how to sell wine in New York. His is not solely a sensory path. (Though you gotta have those chops for sure to become an MW.)

Triumphs and Failures

In the book Lonardi shares experiences of hits and misses. Once, he refined viticulture for the better, harvesting at staggered intervals, not all at once, as a Chianti Classico estate previously did. As he describes it, the winemaker “was skeptical of vineyard work.” (A bygone era perhaps, as trends change.) With Lonardi’s intervention, “parcel by parcel harvesting became a cornerstone of our work.” 

But he’s not afraid to acknowledge his own cringeworthy mistakes–they’ll horrify you if you are a lover of old vines. Arriving in Sicily in the early 2000s, with the ambition of “bottling Sicily’s greatness,” he cast aside “the old Sicilian model of bush trained vines and resilient local varieties,” opting to plant EU subsidized Chardonnay, Syrah and Cabernet, in VSPs and using Bordeaux winemaking techniques.

‘We planted continental models–dense rows of vines on weak rootstocks, trimmed and irrigated, arranged not for beauty or belonging, but for efficiency,” he writes.

“And so, we began the great uprooting. Old vines, deeply established in culture and climate, were torn out, We didn’t experiment. We just imitated, confident that quality would come from patterning ourselves on others.”

“I’d been chosen for my job because I had studied abroad, in France and California–the places we looked to for answers. Our guiding principles? ‘This is how the French do it.’ ‘This is how you make quality wine.’ ‘This is how you mechanize and save money.’”

But he writes, “after just a few years, Sicily spoke back. It subverted everything we believed.” Cover crops did not help, trimming in heatwaves stalled the vines, high density led to increased labor. In the end, he finds, the vineyard “improvements” failed completely and the wines were mediocre. 

In the end, he finds that the Sicilian model did not need replacing–”It needed reclaiming.”

Starting in 2022 that’s what he did, championing the old vines of Marsala with his two MW co-learners 

In a chapter on Friuili, Lonardi profiles Friuli born Marco Simonit as “A Shaman Among the Vines,” and admires his work on shifting wineries from hard to gentle pruning. 

Although the concept of Italianity remains somewhat elusive, at least to me, a hint comes from Lonardi when he talks about Valpolicella and his growing desire to let the land speak with more transparency. At first he calls his idea Pinosophy, a word he says means “rooted in lightness, tension and truth”…based “on clarity of place, precision of flavor, harmony between fruit, acidity and texture.” 

Now, “there is a world chorus singing in this key,” he says, concluding, “Lightness is not the absence of substance, it is the art of embodying depth with grace.”

MISSING PHOTO (click here for story WITH PHOTOS)

Celebrating the book’s release at a May 5 luncheon, Robin Shay, export manager for Marilisa-Allegrini’s Villa Della Torre, and auctioneer and broadcaster Liam Mayclem, KCBS Foodie Chap, with Shelley Lindgren at A16 

Lonardi is now the COO of Marilisa-Allegrini’s new company, Villa Della Torre, where he is reshaping the vision, including a negociant approach by integrating old vine vineyards in Soave into the portfolio, and mentoring Marilisa’s two daughters who joined the business six years ago.

The Montalcino estate is certified organic and releases its wines in both Italy and the United States (as Made with Organic Grapes.)

Author Insights from Dupuy

Speaking at the luncheon, co-author Jessica Dupuy, shared the saga of the book publishing journey, saying that they self published the book after her agent could not find a publisher willing to release it as a bilingual publication. (Each chapter is presented in both English and Italian.) 

Peppered with people profiles from start to finish, Lonardi introduced it as more timeless book about character building and career legacy lessons from role models. 

“This is not a wine book,” he said. “This is a book of life, and it is a book especially for young people to understand how we can build our success, our professional career, and learn from all these people who are special.”

Biggest Surprise: The Role Mondavi Played in Italian Wine Leaders’ Inspiration

Said Dupuy, “One thing that, as a California connection, that I thought was fascinating was when we interviewed Gaia Antinori, Vittorio Moretti (who is the owner of Bella Vista and a number of other labels) and others–all of them, when I asked them, well, ‘who are some people that influenced you, who are some people that helped you in your career path?’ And without knowing that anyone had said this, all of them answered, Robert Mondavi.”

“It’s crazy. I just stopped in my tracks. Because I think as American–I work in wine, I have been writing about wine, I know Robert Mondavi. Of course we know that brand and many of you know everything he’s done, but I think I’ve kind of taken them for granted personally, and that really made me pause.” 

“In fact, we had no plans to write about Robert Mondavi in this book, but after listening to them, there is an essay about that, and it’s because each one of them said it’s because of Robert Mondavi the first time I met him. 

“For Angelo Gaja, Piero Antinori, Vittorio Moretti–it made them realize that Italian wine was possible on the tables of Americans, that Italian wine was possible and that people wanted us. If pizza and pasta are part of the American menu once a week at a minimum, then Italian wine can be, too, and it gave them license to move beyond and push through. And so it’s because…I can’t believe it, but because of Robert Mondavi, we have this story in front of us. So I think that’s really beautiful, that that was the inspiration. And I just wanted to share that story, because you’re going to find a lot of these in the book.”

Your Next Dose of “An Ethos of Sanity in What is an Insane World”| Slow Wine USA Debuts 2026 Guide

 The 2026 Record Setting Guide is now available! Out of 409 fine wine wineries, 256 have certified organic vines or are in transition to organic, biodynamic or regenerative organic certification.

SEE PHOTO ON ORGANICWINEUNCORKED ON SUBSTACK

Slow Wine Guide party for 2026 guide field contributors (writers), editors and wineries held at Robert Hall Winery in Paso Robles in 2025.

As the 2026 Slow Wine Guide USA launches this week, the creation of a dedicated team of wine writers, wine judges and other wine professionals, the book has reached its biggest numbers ever with a record 409 wineries, up from 380 in 2025.

As its managing editor (working closely with my work bestie, national editor Deborah Parker Wong), I can say it’s a pleasure to have seen our illustrious team grow to 21 field contributors who help us fulfill our mission of in person, on site visits for each winery.

We’ve been buoyed by past praise…SF Chronicle’s beloved wine writer Esther Mobley said we were the best place to find out if a wine was farmed with Roundup, while US born, Catalunya based wine expert Miguel Hudin said we had created “An Ethos of Sanity in What is an Insane World.” That latter phrase rings truer than ever in this current moment when so many lies abound and misinformation floods the zone.

The Most Transparent Wine Guide on the Planet

Slow Wine USA has been a force for transparency indeed, and that, above all, makes me so proud to have contributed to the only wine guide–yes, in the U.S.–that follows the format of showing the fertilizer, the weed control, the plant protection and other wine farming facts that no other wine guide publishes. It is a brilliant format and I salute our Italian sponsors at Slow Wine Italy for coming up with it. In addition, it lists pertinent winemaking facts as well–what types of yeast (native, etc.) as well the type of aging vessel, case production and more for more than 1,200 wines (three per winery).

We also salute all the producers in the guide–who respond to our inquiries and share more of their farming and winemaking facts with us than other reviewers.

It is simply the best and most comprehensive guide to eco friendly wines, valuing both farming and wine quality in equal measure.

Many wineries who forgo herbicides still use fungicides, but that disqualifies them for Snail consideration.

Our USA guide was the first to say “we do not review wines farmed with Roundup or other synthetic herbicides.”

A winery can make other wines farmed with Roundup. They are just not the ones we review.

Aside from concerns about human health, Roundup is most definitely a soil killer, and one would be hard pressed to say a wine is a “wine of terroir” if the soil is treated with synthetic herbicide. 
(Although hundreds of wineries do say that, including fine wine wineries.)

This year, the Italian Slow Wine Guide followed suit on the herbicide prohibition, that we in the USA started first.

May it continue.

Many Things Are Left Unsaid

It can be awkward for some wineries to follow the Slow Wine guidelines, for there are wonderful and famous wineries in long term contracts with Roundup dousing old vine vineyards (even the head trained ones) who prefer not to be in the guide lest someone discover the brand reputation is not wholly defined by their certified organic estate (obscuring from view that they purchase grapes that are not as pure as the driven snow).

There are many instances of mistaken identity in other Green Wine designations (I think of the Robert Parker green award). Unless a winery is all estate, which is unique in the U.S., green is a wine by wine determination, not necessarily a winery category.

Call it the hybrid producer problem–wineries that have very green estates but buy from additional wine grapes from growers who do not. Some famous names would appear here if not for my discretion in shielding them from view.

The same hybrid producer problem goes for unnamed natural winemakers who just need to buy more grapes and don’t really want anyone to know they’re buying grapes sprayed with synthetic fungicide for instance. It’s not illegal, but many of those fungicides are bird and bee neurotoxins.

Or a winery can have sheep grazing in the fields and still use herbicide–i.e. have their rented sheep munching among recently sprayed, herbicided grasses. A agro-non-ecological nightmare.

When the founders of Sonoma Valley’s SORBET group observed this happening, much to their consternation, it spurred the organic folks to form a collective to combat that type of greenwashing deception.

Herbicide Free Wine

I think after all we have been through to create and adhere to this criteria at Slow Wine, a little bragging about the criteria of herbicide free wines is ok.

Asking marketing directors at hundreds of wineries if the wines they represent are farmed with Roundup, fungicides, conventional fertilizer, etc. has been an education for those we’ve crossed paths with in the course of writing this guide, year in and year out.

People are now more familiar with these attributes.

It goes far beyond “does it have sulfites” and natural winemakers saying “We did nothing” over and over.

Proud to Honor Our Snails | Wineries That Use No Synthetic Chemicals in the Vines

Napa - 25


Oregon - 21

Sonoma - 17


Williamette Valley - 15


Paso Robles - 9


Santa Barbara County - 8

Slow Wine USA also lists certifications where they are used, and also includes the uncertified, recognizing that good farming requires a clean Pesticide Use Report, not a certification certificate. Our Italian Slow Wine leaders created this criteria and it enables us to be much more inclusive than if we were an organic only guide.

An Educational Journey

We spotcheck the uncertified California wineries, using our state’s fantastic pesticide use reports, in the hopes that we can encourage and validate transparency. Of course, we are not omniscient so we do have rely on what wineries tell us, but cross referencing official spray reports gives us some degree of confidence. Would that every state had mandatory pesticide use reporting like California does.

We also require wineries to report the percentage of grapes they purchase–a very revealing and useful indicator, as most people have no idea wineries buy grapes or in what quantity. Often it is a surprise to consumers and even to wine professionals. Clearly more education is needed in the industry among wine educators, retailers and wine professionals.

The Love In These Wines

In the end, what matters most is being able to say to our readers, this guide encompasses 409 great wineries and more than 1,200 wines you might want to try. They range in price from $16 per bottle (Folk Machine’s White Light, also available in 3L boxes for $42) to the luxury tier stratosphere (Adamvs at $425, for instance).

Every one of the Snails, in order to be a Snail, cannot use synthetics, whether they are fungicides or herbicides, insecticides or conventional fertilizer.

This year we have a record number of Snails.

Price is, uniquely, one of the criteria, for a Snail should not be overly costly.

Bravo for the fine quality of our wineries who meet these high standards. And for all the shoe leather guide writers put in and the many hours the production staff in Italy devote to this endeavor.

2025-6 A Banner Year, A Turning Point

Aside from all this, the past year was a banner year, with the launch of the first full fledged Terra Madre USA in Sacramento. which included more than 100 of our wineries engaged in panels and tastings.

PHOTO: see on substack. Regenerative organic pioneer Caine Thompson, then general manager of O’Neill’s Robert Hall Winery in Paso Robles, giving a talk on agroforestry at the inaugural Terra Madre of the Americas held in Sacramento

Buying the Guide

Interested in buying a copy of the guide? It’s a fitting tribute during Earth Month and a show of support to our stellar team (and the wineries) who provide so much value in this amazingly thorough and comprehensive guide.

Get your 2026 guide on Amazon or from Bookshop here and get to know “all the best people”, and their wines” and wineries.

Makes a great gift, too, so buy a few copies for friends.

Thank you for supporting Slow Wine USA.

Earth Day | Organically Grown Wine Conference in Oregon Launches Its First Two Day Conference

Press release

Attendees can expect farmer-led learning and collaboration geared toward growers, producers, media, buyers, and other stakeholders who care about quality, sustainability, and authenticity. (Courtesy image)

WILLAMETTE VALLEY, Ore. — Join us for two immersive days of connection, education, and tasting at the 2026 Organically Grown Wine Conference—a gathering at the intersection of organic viticulture, winemaking, market innovation, and the people who are shaping the future of wine.

Building off the successful inaugural 2025 conference, attendees can expect farmer-led learning and collaboration geared toward growers, producers, media, buyers, and other stakeholders who care about quality, sustainability, and authenticity.

DATE: April 20-21, 2026

LOCATION: Willamette Valley, Oregon

For more info, click here.

Day 1 of the Organically Grown Wine Conference is geared towards trade, buyers, media and industry members, but open to anyone who is curious about organic wine farming.

The full day conference includes:

Panel Discussion, Lunch + Technical Tasting at Linfield (McMinnville)

Field Tour at Soter Vineyards (Carlton)

Shuttle transportation will be offered from Portland.

Day 2 of the Organically Grown Wine Conference is geared towards growers, viticulturists, winemakers, and those transitioning to organic practices - trade and media are welcome.

The full day conference includes:

Panel Discussion, Lunch + Technical Tasting at Chemeketa Eola (Salem)

Field Tour at Chemeketa Eola (Salem)

Happy Hour After Party (McMinnville) - details will be sent to attendees.

Business of Organic: Avaline Surpasses Josh and Bonterra in Sales at Sprouts

How did the all organic brand Avaline catapult into 2025-6's list of wineries achieving double digit growth wineries? Is organic resonating with consumers? If well made and marketed...yes.

Please see this post with the photos we published with it. Go here.

Founded by actress Cameron Diaz, a Hollywood star, and Katherine Power, an entrepreneur with several hit brands in beauty and fashion, in 2019, Avaline imports organically grown wines and brands them with Avaline branding, while also crediting the wine’s producer source (on its website under each wine description).

The fast growing brand is widely available at Target, Sprouts, Whole Foods, Total Wine and many other retail outlets.

At Sprouts, Avaline recently surpassed Sprouts’ sales of Josh, a conventionally grown wine that is a top seller nationally. It also surpassed Bonterra in sales at Sprouts, Avaline’s CEO Jen Purcell said.

In May of 2025, Business of Drinks podcast host Erica Deucy interviewed Avaline CEO Purcell about the company’s success, pointing out in her introduction that “Avaline is more than a celebrity-backed brand. It’s a category-shaping brand. In 2024 alone, Avaline sold 213,000 cases.” That earned it a Hot Brand from Shanken News Daily.

But the following year was even better. Avaline hit 300,000 cases in sales.

Said Deucy, “We’re talking nearly 50% growth in a category that saw contraction.”

“What’s driving this growth?” Deucy continued. “It is a radically different approach to wine. It’s about simple and transparent labeling, the use of organic grapes, and messaging that is wellness-forward and frictionless.

“The label itself doesn’t focus on terroir. It tells you the ingredients and what the wine tastes like. And it’s the brand’s willingness to really distance itself from traditional and staid wine language and harness the signifiers found in beauty, wellness and modern food brands.”

Its target demographic? “Tech savvy, health conscious women between 35 and 54,” Purcell said. It takes its cues in branding from fashion and wellness trends, leaning into female buyers.

Listen to the full interview in the podcast. 63: How Avaline Became a $33M Wine Powerhouse with CEO Jen Purcell - Business of Drinks

Avaline’s Brand History

Avaline initially launched in Sprouts in 2020 and in 2021 began its DTC, ecommerce channel. The vast majority of sales are still in retail outlets.

Avaline’s investors include Greycroft (which funded Powell’s other ventures), Marcy Venture Partners (co-founded by Jay-Z), H Venture Partners, Plus Capital, and Sonoma Brands. Angel investors include Gwyneth Paltrow and Nicole Richie. By 2021, it had raised $14.6 million from investors. Today it has reached more than $33 million in sales.

Avaline’s two bestselling wines; rosé and an unconventional white blend from Spain

What makes Avaline different from the biggest domestic organic brand, Bonterra?

Avaline’s branding is more upscale and fashion forward, but it also lists ingredients (transparency), messages “no added sugar” (often 0 grams total), displays nutrition facts and emphasizes “no unnecessary additives.”

And all of the winemakers are in the EU –where the organic wine market and organic acreage for organically grown wines is 4-5 times bigger than in the U.S. with a wide selection of producers to create private label wines.

Unconventional Marketing for the Wine Industry

A lot of Avaline’s strategy is born out by current market research–listing ingredients, messaging low calorie and no sugar, ingredients transparency–but no one had ever put all of those things into play in the marketplace with the added attributes of fashion and film celebrities who can appear on TV talk shows.

On the other hand, market researchers have consistently been saying that these consumers were asking for these attributes, but wineries did not appear to be listening.

“Better for you” brands were a halfway step-but not organic. Domestic wineries did not cultivate this demographic with well made and well marketed wines. And major retailers like Whole Foods never fully embraced organically grown wines, apparently since few domestic brands had the capacity to scale nationally.

In Berkeley and Oakland, where I live, one can hardly find an organically grown rosé (from any country) at a local Whole Foods.

Finding enough organic grapes and really good organically grown wine in the U.S. may have been a hurdle for domestic producers as growers are often resistant to growing organically, fearing it is financially risky. Though warmer wine growing climates are often similar in California and the three main EU wine grape growing countries, European producers have a different culture and mindset, with 20% of wine grape acreage certified organic in France, Italy and Spain.

Organic in Lodi?

At the same time, a few U.S. growers see organic as a path to prosperity. Giant Vino Farms in Lodi has found it can charge 2-3 times more for certified organic grapes, while its farming costs rise only around 10 percent for organic. It’s also fueling a new, all organic Avivo brand as well as selling grapes to many artisanal, boutique wineries whose consumers value organic certification.

CEO Purcell: “Avaline was really founded out of their need (for the founders) to understand what they were putting in their bodies and something that they were consuming, a fair amount of, which was wine.”

Avaline’s founders, Purcell said, “realized they didn’t understand anything about what was being put in that bottle. I think that when we first launched, a lot of traditional wine buyers were a little bit confused. They’re like' ‘why aren’t you putting the vintage on the bottle?’

Or why aren’t you talking about where this wine is from, or their terroir, or anything like that?”

“But we were like, well, the research that we’ve done has shown that research that we've done has showed that the consumer doesn't care [about those things]…the consumer does care about what they’re putting in their body, what this wine is made out of. And they have no idea what that is for any other wine. And so I think that really has differentiated us in the market-leaning into those messages.”

Showing Some Rizz

The brand’s growth earned Avaline a spot in Fast Company’s Brands That Matter 2025. That year Avaline “launched a wine with Stella McCartney, celebrating the limited-edition rosé with a cocktail party that had Diaz, Drew Barrymore, and Andy Cohen in attendance,” the magazine wrote.

The Stella McCartney rose

“Those activations have helped the brand grow online, especially on Instagram, where Avaline is the most followed U.S.-based wine brand globally with 240,000 followers (a number that grew 8% year over year in 2024),” the magazine continued.

“Think Different” | A Unique Start

Avaline’s earliest wine hits were not the usual varietals marketers lean into–Cabernet and Chardonnay. The original four wines were a sparkling, a red blend, a white blend and a rosé.

Today, they’ve expanded into those common varieties and more, launching red sets, white sets, welcome sets and more. They offer a six bottle wedding set. The brunch set is positioned as “a curated way to bring ease, beauty, and organic wine to any spring table.”

Beauty. Another differentiator.

The Goal? Be a Top 10 Brand

The brand’s emphasis on integrity, organics and authenticity puts it in stark contrast with other celebrity brands.

• Sarah Jessica Parker’s Invivo X, a New Zealand Sauvignon Blanc, now sold with Jalapeño with Natural Flavor

• Snoop Dog’s 19 Crimes (Treasury Wine Estates)

• Dolly Wines, Dolly Parton’s new brand

One other celebrity driven, supermarket priced wine with organic grapes is Whoopi Goldberg’s DOCG Prosecco launched in 2025. It sells online for $23 a bottle online. So far it is the brand’s only wine.

Seeking Even More Growth

In 2025, Avaline switched from RNDC to a national partnership with Southern Glazer’s, aiming to continue its strong retailer growth.

In her podcast interview Purcell said the brand wants to become one of the top 10 wine brands in the country. “That is our ultimate goal.”

As a brand that leans into lifestyle marketing and good wine, with solid financial backing, it appears to be headed in the right direction–at a time of down markets for wine. Will the industry pay attention to these consumer trends?

Seismic Shifts, Part 2 | Four Trends Defining the Future of Wine Growth | Wine Data Guru Danny Brager's Take on Trends, Where Wine's Falling Behind And How It Can Get Its Groove Back Again

It is simple math...and yet, so many miss these points.

Danny Brager is the wine indsutry’s favorite data geek and for good reason. In this second part in a series, we share highlights from his Wine Market Council research conference talk on trends that could fuel growth in the wine industry.

Brager talked overall about overall trends…

• Whites are doing better than red

• Single serving containers a huge success (but not yet in wine)

• On premise price jumps hurting wine in consumers’ decision between cocktails and wine

• Fast casual eateries (serving more ethnically diverse food) outpacing fine dining which is in decline

1. It’s White Wines for the Win (But Only Some Whites Make the Cut)

Used with permission. Thanks to Danny Brager.

Just like the Bar Lucia wine menu (mentioned in Part 1), whites are in, and reds are…declining, according to this SipSource data.

In addition, Brager said he gets calls from journalists about the impact of tariffs, so he looked at the data and found that “imports are doing better than domestics.”

Partly that’s because more than half of the imports are whites, he said.

“When you look at the percentage of imports versus percentage of wines in Washington, California, Oregon, and the color of the percentage of imports, 55% are whites. It’s harder to chase growth when you’re largely invested in varietals that just aren’t doing as well overall, from a consumer perspective,” he said.

Read the full story over at our substack where all the informative charts are displayed. 

https://organicwineuncorked.substack.com/p/seismic-shifts-part-2-four-trends

Champagne's Herbicide Nightmare

I am posting a link here to Caroline Henry's truly shocking videos of herbicide use in Champagne. See the video here.

Her video of the spring season spraying shows the undeniable truth - yellow row after yellow row, where Roundup has been used.

She notes that "grapes coming from these blank sprayed vineyards will make their way into most houses' non-vintage cuvees, especially since these same houses have been heavily investing in regenerative practices in their own vineyards. Why bother at all if everything will be blended together in the end?"

Earth Month Kicks Off | Robert Hall Winery Launches Two Wines from Regenerative Organic Grapes | Whole Foods Exclusive

Bold, clear regenerative organic labeling makes them a standout. The two wines-a red and a white-will be available nationwide and sold only at Whole Foods. Scroll down for the tech sheets and labels.

It’s been in the works for sometime, but today’s the day! The project former Robert Hall general manager and regenerative organic evangelist Caine Thompson started with Jeff O’Neill years ago is finally on the launch pad and lifting off in Whole Foods nationwide.

The winery is releasing a red–a Cabernet–and a white–a Sauvignon Blanc–today.

Labeling

One thing I really love about this launch is the prominent branding for regenerative organic labeling. As the press release says, “With Robert Hall ROC® wines, we moved the Regenerative Organic Certified® and B-Corp Certified seals to the front of the wine label, creating a clear, consumer-facing expression of purpose.”

Here’s what the bottle looks like: GO TO OUR SUBSTACK TO SEE THE STORY WITH VISUALS. 

Closeup of the neck:

Hopefully this will achieve its purpose: helping consumers to find eco-friendly wine at the supermarket.

Press Release

OBERT HALL WINERY LAUNCHES REGENERATIVE ORGANIC CERTIFIED® WINES

IN EARTH MONTH EXCLUSIVELY AT WHOLE FOODS MARKET

Paso Robles, Calif., April 2, 2026 -- Robert Hall Winery, a pioneer in the Paso Robles AVA and a Regenerative Organic Certified®estate, today announces the launch of two Regenerative Organic Certified® wines exclusively at Whole Foods Market, 2024 Cabernet Sauvignon and 2025 Sauvignon Blanc, SRP $29.99.

Robert Hall Winery, an O’Neill Vintners & Distillers B Corp Certified winery, has produced the first Regenerative Organic Certified®commercially available wines in distribution at retail in honor of Earth Month, a groundbreaking achievement for the future of wine.

Regenerative farming is a future-forward approach that addresses global challenges created by conventional agriculture by restoring soil health and sequestering carbon. Paso Robles has emerged as a leader for regenerative organic viticulture, and Robert Hall Winery is among a small group to achieve Regenerative Organic Certification®(ROC®). This rigorous standard, built on the foundation of organic certification, sets the bar across three core pillars: soil health, animal grazing integration, and worker fairness. The alignment between Robert Hall Winery and Whole Foods Market is rooted in a shared belief that the future of agriculture must be regenerative and transparent. Together, they are redefining how climate-smart, values-driven products reach consumers, meeting at the intersection of quality, integrity, and environmental stewardship.

Jeff O’Neill, Founder & CEO of O’Neill Vintners & Distillers, has been an environmental champion for more than two decades executing on an unwavering belief of “farming for the future,” cementing O’Neill as the leader in at-scale sustainable viticulture. What began as a long-term commitment to better farming for O’Neill has become a defining mission that culminates in bringing Regenerative Organic Certified® wines directly to the everyday consumer.

“For over 20 years, we have believed that farming isn’t just about what we produce today, it’s about what we leave behind for the next generation,” said O’Neill. “Regenerative agriculture is the most important evolution of that belief. We are proud to bring that to the everyday consumer, making it more accessible in the marketplace and at an approachable price point, so anyone can choose to walk with us on this journey.”

As consumers increasingly make purchasing decisions shaped by values as much as quality, Chief Marketing Officer and EVP Luxury at O’Neill Vintners & Distillers, Maeve Pesquera, recognizes the opportunity is no longer just to produce differently, but to communicate differently, making purpose visible at the exact moment choice is made. “Consumers are not just asking what is in the bottle; they are asking what it stands for,” said Pesquera. “Our role is to make that answer immediate and intuitive at the shelf, where trust is built in seconds. With Robert Hall ROC® wines, we moved the Regenerative Organic Certified® and B-Corp Certified seals to the front of the wine label, creating a clear, consumer-facing expression of purpose.”

This commitment extends beyond packaging into education and engagement, with Robert Hall ROC® wines featured in the Whole Foods Market employee “WINE 201” curriculum hosted by Wine Folly, equipping Whole Foods retail teams with a deeper understanding of regenerative agriculture and empowering them to speak clearly and confidently to consumers about its impact on wine quality, land stewardship, and long-term sustainability.

The Robert Hall ROC® 2024 Cabernet Sauvignon and 2025 Sauvignon Blanc, made by Winemaker Amanda Gorter, are available at Whole Foods Markets nationally, SRP $29.99.

About O’Neill Vintners & Distillers

O’Neill Vintners & Distillers, a Certified B Corporation, is a family-owned, vertically integrated wine and spirits company dedicated to crafting exceptional wines and spirits while setting a new standard for sustainability in the industry. Founded in 2004 by visionary Jeff O’Neill, the company has emerged as a true leader in environmental stewardship-proving that scale and sustainability can go hand in hand. O’Neill has earned some of the highest honors in the field, including B Corp Certification, Regenerative Organic Certified® status, and the prestigious Green Medal Leader Award from the California Wine Institute. These accolades reflect not only a deep commitment to regenerative farming and climate-smart practices, but also a bold vision for the future of wine and spirits. With winery estates in Sonoma and Paso Robles and a winery facility in Parlier, O’Neill’s diverse portfolio includes Ram’s Gate Winery, Robert Hall Winery, Line 39, Wines of Substance, FitVine Wine, Harken Chardonnay, Rabble Wine Company, Charles Woodson’s Intercept, No. 209 Gin, and BrandyLab. To learn more, visit www.ONeillWine.com.

Tech Sheets on the Wines Head Over to Our Substack to read them

Note each is blended with 14-15% of a second varietal.

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Grgich Hills Celebrates 50th Anniversary of Paris Tasting with Rare Chardonnay Masterclass May 2

50 years ago, at the historic Judgment of Paris, the world of wine was changed forever. At the forefront of that revolution stood Miljenko ‘Mike’ Grgich, the winemaker behind the famous 1973 Chardonnay that beat the very best wines of France for the first time in history. You’re invited to join Grgich Hills Estate President Violet Grgich and veteran winemaker Ivo Jeramaz as you're guided on a tasting journey through the decades, to learn more about the varietal that gave rise to Grgich Hills Estate.

A curated selection of Chardonnays past and present will be showcased, including rare library vintages unattainable elsewhere. Attendees also have the distinct privilege of being among the first to taste a brand-new release: our 2023 Paris ’76 Chardonnay, a 97-point masterwork described by Lisa Perrotti-Brown as “Elegant and beautifully poised, yet with intense zesty and savory layers… Absolutely stunning!”

$95 per person, $76 for members. 

https://www.exploretock.com/grgich/event/602583/chardonnay-masterclass-with-violet-grgich-and-ivo-jeramaz

Paso Robles Emerges as Global Epicenter of Regenerative Organic Viticulture

Future-Forward Farming Practices Raise New Standards for Environmental Stewardship in a Changing World 

Press Release 

 Mar 31, 2026 PASO ROBLES, Calif.

The adoption of regenerative agriculture around the world over the last five years has been one of the most encouraging developments in sustainability. Within this movement, one wine region is setting the pace for viticulture: the Paso Robles American Viticultural Area (AVA) on California’s Central Coast. Of the few dozen U.S. wine brands with Regenerative Organic Certified® (ROC™) estate vineyards, six are based in Paso Robles. The six certified Paso Robles wineries—Booker Vineyard, Halter Ranch Vineyard, Le Cuvier Winery, The MAHA Estate, Robert Hall Winery, and Tablas Creek Vineyard—are now working collaboratively to expand the reach of regenerative organic viticulture. 

Starting with a media tour in April, their collective aim is to inform the global wine community and inspire other wineries to pursue regenerative organic viticulture. “Paso Robles has always been a place where growers and winemakers work together to push the industry forward,” said Joel Peterson, CEO of the Paso Robles Wine Country Alliance. 

“The leadership shown by these six Regenerative Organic Certified® wineries reflects that spirit and shows how innovation and stewardship go hand in hand in our region. We’re excited to welcome media this spring to see firsthand how regenerative organic practices are shaping the future of our vineyards.” 

 Turning Back the Clock 

 While there are multiple certifications devoted to regenerative viticulture, Regenerative Organic Certified is the most rigorous, requiring organic certification and setting elite standards for the required pillars of soil health, animal welfare, and farmworker fairness. 

 In the words of the Regenerative Organic Alliance (ROA), the governing body of ROC, “Forecasts have predicted that global topsoils will deplete in 60 years at our current rate, while studies have proven that conventional, industrial agriculture contributes up to 25 percent of the emissions driving the climate crisis.” 

 Regenerative organic agriculture aims to reverse these trends by rehabilitating farmland soils and sequestering carbon through practices such as no-till and cover cropping. Corollary tenets of ROC include respecting animal welfare, improving the lives of farmworkers and building healthier communities. 

 “We are proud to see the way the Paso Robles wine region has embraced the Regenerative Organic Certified program,” said Christopher Gergen, CEO of the Regenerative Organic Alliance. “The vintners and winemakers dedicated to maintaining their land and producing their wines under these standards display a commitment to the Regenerative Organic Alliance’s three pillars of soil health, animal welfare, and farmworker fairness. With efforts like the one-block challenge and the growing interest in regenerative organic among the region’s wineries, Paso Robles is emerging as one of the most exciting ROC regions globally.”  

Creating Common Ground 

 It is no surprise that the Paso Robles AVA has emerged as a global epicenter of regenerative organic viticulture. 

The region is home to the world’s first Regenerative Organic Certified estate vineyard, and it is also home to the organizers of the “One Block Challenge,” a globally recognized program inviting and enabling grape growers to test regenerative practices on a single block for a year to learn key practices and outcomes. The intention is to inspire participants to continue and expand these practices throughout their vineyards and earn certification. The One Block Challenge originated in Paso Robles and has expanded globally to include programs in Napa, United Kingdom, South Africa, and New Zealand. 

There are now over 40 growers participating in the One Block Challenge within the Paso Robles AVA. The result is a growing group of Paso Robles leaders who are driving the adoption of sustainable, climate-resilient farming practices in the region. Le Cuvier Winery is the latest local winery to achieve estate vineyard certification, bringing the total number to six. 

 In that spirit, the Paso Robles region’s ROC wineries are banding together to shine a light on regenerative organic viticulture and create pathways for even further adoption across the industry. The tour promises to be the first in a series of trade and consumer activations dedicated to sharing how the Paso Robles AVA is a leader in regenerative organic viticulture.   

 ABOUT PASO ROBLES WINE COUNTRY ALLIANCE The Paso Robles Wine Country Alliance is the official trade and marketing organization that represents wineries, growers, and businesses in the Paso Robles American Viticultural Area. Centrally located between San Francisco and Los Angeles on California’s Central Coast, Paso Robles Wine Country encompasses more than 40,000 vineyard acres and 250 wineries. For more, visit pasowine.com or download the free Paso Wine app.

Video: "Definitely harmful" — Scientists Issue Warning on Glyphosate Impacts to Human Health

 

The scientific findings are only growing more alarming as more research is conducted.

Seismic Shifts, Part 1 | Wine Data Guru Danny Brager's Take on Trends, Where Wine's Falling Behind And How It Can Get Its Groove Back Again | + All Organic Brand Avaline Shows Double Digit Growth

 This is part one of a two part series.

TO SEE THIS POST WITH THE ESSENTIAL CHARTS INCLUDED GO TO ORGANICWINEUNCORKED.SUBSTACK.COM

Some countries are fueling wine growth. Some wineries are doing okay. Some producers are actually growing.

Keeping abreast of how to sell wine in a world that’s in a lot of flux is a full time job.

That’s why so many people in the industry flocked to hear wine data guru Danny Brager speak to an audience of leading wine producers at the annual Wine Market Council (WMC) conference held March 25 at COPIA in Napa.

The story represented a tale worlds apart from the usual handwringing over “younger people are drinking less,” replacing it with a data driven narrative of an industry that lost its way by not paying attention to where consumers (of all ages) are going. That is to white wines, lighter reds, single serving sizes, alternative formats, flavor-first wines and wine cocktails (Stella Rosa’s pineapple and chili wine, for example) and fast casual restaurants serving a variety of ethnic cuisines.

As if to highlight these trends, next door at the Oxbow Public Market, a bartender vigorously shook a cocktail shaker at Bar Lucia, in a corner across from the former location of the Oxbow Wine and Cheese merchant (which closed its doors on Dec. 31). Ilustrating Brager’s remarks, on its by the glass wine list, Bar Lucia serves frosés, five rosés, five sparkling wines, seven white wines–and one Napa Cab.

Reflections on “If You Build It, They Will Come”

Brager opened his talk with a slide from the 1989 movie Field of Dreams, and its famous motto, “If you build it, they will come.”

“Field of Dreams [the movie] was back in 1989…but I feel like this is kind of where we have been–in the past, right? We built the industry to make wonderful wine, and still do, and people came and bought it and we saw years and years and years of continual growth.

And the issue now that we’re living with is what happens if they don’t come. They’re not coming as many, and they’re not coming as frequently as they as they did. That’s the world we’re living in now.”

Brager went on to identify where the cart went off the road and where it could get back on track. The picture that emerged was a contrast in both dark and light.

“We’re living in a time when things are expensive,” he said, quoting data that groceries are now 30 percent more expensive than in 2020. And yet, “Somewhere between around 30% of brands seem to be growing.”

One All Organic Brand, Avaline, Showed Spectacular Growth

Brager’s list of the fastest growing wine brands puts the all organic, imports brand Avaline (sales of 33MM in 2023) in the top segment of brands of $10MM brands growing in double digits. (The order in which the names display below is simply alphabetical, Brager said). (More on what’s behind Avaline’s dramatic growth in a future post).

Avaline is the only all organic brand and is growing at double digits. (Used with permission.)

Availine is now available at Target, Sprouts, Whole Foods, Total Wine and many other outlets.

On Trend: The Explosion of Ready to Drink (RTDs), White Wines, Mini Sizes, Alternative Formats

The ready to drink cocktail wave is now up 23 percent since last year, he said, and has more than doubled since 2021, going from $1.5 billion in sales to $4 billion in the last 52 weeks, according to NIQ data. But wine has not played much of a role.

“It always amazes me that 27% of spirits volume now is accounted for by spirit based RTDs–bigger than vodka. It is bigger than whiskey and gin…I think there's lessons there to be learned from what's working in that segment.”

The pandemic brought about a revolutionary new category. Wine has yet to find its voice in it.

And although Barefoot and Josh wines each outsell Gallo’s hard seltzer High Noon, White Claw sales (though declining) dwarf them all.

But XXL wine, wine based RTDs BeatBox and Stella Rosa and spirits based BuzzBallz are outpacing traditional table wine in attracting sales from non-white and 21-34 year olds.

Price is one driver. “The price of a can of a spirit RTD is like $2.50,” he said. “If you have to do all the math, it’s probably $15 or $20 on the equivalent 750 basis,” adding that consumers probably do not go through all that math.

Brager also pays attention to flavor trends, noting that some products are supersizing flavors, while mini-sizing packaging.

“In my opinion, it's flavors driving a lot of that growth,” Brager said. “It's format–smaller containers. It's function, which could be the convenience of like an RTD. It's all mixed for me.”

“It’s also the container, it’s also the marketing. Some have done a really great job of creating communities–concerts, events and so on and so forth…When you look at some of the data on a consumer level, they have certainly shifted table wine, mainstream spirit dollars and spending to these sorts of brands,” he said.

“We need to be creative, innovative and solid, but perhaps there's an opportunity for us to play in that space.”

TO SEE THIS POST WITH THE ESSENTIAL CHARTS INCLUDED GO TO ORGANICWINEUNCORKED.SUBSTACK.COM

In Part Two: restaurant trends, varietal trends, format and packaging size trends…learn what’s winning.

Scientists Call for Urgent Action on Glyphosate, Citing Strong Links to Cancer

US and European regulators should take urgent action to more tightly regulate glyphosate, the world’s most widely used weed killer, in light of strong scientific evidence that the pesticide can cause cancer and other health problems, a group of international scientists said on Friday.

The scientists, who gathered at a “glyphosate symposium” in Seattle March 25 – 26 to examine a range of research conducted over the last decade, determined that evidence showing glyphosate herbicides can harm human health “is now so strong that no additional delays in regulation of glyphosate can be justified.”

The group affirmed prior findings linking exposure to non-Hodgkin lymphoma and warned that harmful health impacts are being found at levels of exposure consistent with current use patterns.

“Agencies should act without further delay to limit their use, or eliminate them if legally required, to protect public health,” the scientists said in their statement.

Participating scientists included experts affiliated with multiple US universities, the Centers for Disease Control and Prevention and the National Cancer Institute, as well as experts from Europe and Canada.

Experts gathered in Seattle in March 2026 to evaluate scientific evidence on glyphosate health impacts.

The full findings of the group, which included specialists in epidemiology, toxicology, cancer and risk assessment, will be detailed in a peer-reviewed paper the group hopes to publish later this year.

Glyphosate is widely used by farmers and landscapers and others, introduced 50 years ago by Monsanto and marketed as a uniquely safe way to kill weeds.

But evidence has grown over the years linking glyphosate to an array of health and environmental health harms.

The work at the Seattle symposium comes a little more than a decade after the World Health Organization’s International Agency for Research on Cancer (IARC) conducted an extensive review of scientific literature on glyphosate prior to 2015, determining that the chemical was “probably” carcinogenic to humans.

The Seattle review of more recent science affirms and strengthens that classification, the scientists at the symposium said. Many are now convinced that there is no longer room for doubt about the carcinogenicity of glyphosate.

“It’s clear the evidence has changed and become stronger since 2015,” said Christopher Portier, a former US government scientist and an adjunct professor at Emory University, who was a participant in the Seattle symposium and also the 2015 IARC glyphosate review.

Additionally, the scientists said there was evidence from human and/or animal studies that glyphosate and glyphosate-based herbicides increase the risk of multiple adverse health problems, including diseases of the kidney and liver. Research also shows impacts to reproductive, endocrine, neurological, and other metabolic systems. Children, infants and fetuses are the most susceptible, the scientists said.

The scientists focused on research conducted since 2016, including reviewing data on how and where people are exposed, statistics on the pervasive presence of glyphosate in household dust in certain agricultural areas and the prevalence of glyphosate in urine samples.

The scientists further warned that other pesticides are also not being adequately evaluated and regulated, and approval processes globally should be “fundamentally revised” to protect human health. Preventive measures to reduce human exposures should be implemented without delay while research continues, they said.

Glyphosate is not the only chemical in which regulators are failing to follow and act on scientific evidence of harm, though it is a key example, according to the scientists at the symposium,

“There is a huge contrast, conflict, between the scientific consensus and the regulatory perspective,” said Lianne Sheppard, symposium organizer and professor in public health sciences at the University of Washington. “This [glyphosate] is the starkest example of that.”

The scientists are proposing an overhaul to the regulatory system, requiring scientific data from independent laboratories and organizations free from conflicts of interest, with the costs of that research work being borne by the pesticide industry. Regulatory agencies should base pesticide approval decisions on “unbiased” health effects data, rather than relying heavily on unpublished data submitted by the companies seeking approvals of pesticide products, the scientists said. For pesticide products on the market, regulatory agencies “must closely monitor use, exposure data and harmful outcomes, especially for susceptible and highly exposed groups,” the scientists said.

Ultimately, pesticide use must be reduced overall, the group concluded, and “eliminated to the extent possible.”

“This is imperative for the health of humans, ecosystems and future generations,” the group said in their statement.

Tracey Woodruff, a professor at Stanford University, participated in the symposium.

“It’s hard to get the government to change, particularly because the industry spends a lot of money lobbying Congress to make sure the laws favor their point of view,” said Tracey Woodruff, a professor at Stanford University and former senior scientist for the EPA’s Office of Policy who participated in the symposium.

“People are really mad that they are getting sicker, their families are getting sicker, and they’re being exposed to toxic chemicals. It is universally agreed … that people don’t want to be exposed to toxic chemicals.”

Germany-based Bayer, which bought Monsanto in 2018 and inherited the glyphosate-based Roundup brand and other glyphosate-based herbicides, is currently embroiled in litigation in the United States brought by tens of thousands of people who allege that exposure to the company’s glyphosate herbicides caused them to develop non-Hodgkin lymphoma, a type of blood cancer.

Bayer maintains that its glyphosate products are safe and do not cause cancer or other health problems, but several research studies challenge that position.

A 2022 study, for example, found that glyphosate can have neurotoxic effects at doses lower than levels considered safe by regulatory agencies. And a 2023 study linked childhood exposure to glyphosate to liver inflammation and metabolic disorders.

Last month, a review of 15 years of published studies confirmed that human exposures to glyphosate herbicides have been associated with numerous adverse health outcomes that not only include cancers, liver and metabolic problems, but also reproductive and endocrine-system effects, and disruption of the microbiome, among others.

Bayer is trying to settle the litigation, and is pursuing an appeal before the US Supreme Court that could limit future lawsuits.

Bayer did not respond to a request for comment.

When asked for comment on the new scientific statement on health harms associated with glyphosate, the US Environmental Protection Agency (EPA) said it has a clear goal to “protect children, support farmers, and ensure that decisions are driven by science, not politics or special interests.”

The agency is “unequivocally committed to gold standard science in this review and will proceed with any appropriate steps informed by the review’s findings,” the agency said in a statement.

The agency further said: “This year, EPA will undertake a comprehensive, transparent, and rigorous scientific review of glyphosate to evaluate its use and ensure decisions are fully aligned with the best available science as well as human health and environmental protections. That review will include expanded public access to underlying data and science, analysis of independent peer-reviewed research on potential cancer and developmental risks, evaluation of opportunities to reduce exposure, and coordination with USDA, HHS, and states to promote integrated pest management and alternative weed control strategies where feasible. EPA will also work with USDA and HHS to develop a research and evaluation framework for exposure across chemical classes in the food supply, while strengthening monitoring of residues in food and water in coordination with federal partners.”

Republish this TNL article for free, online or in print, under a Creative Commons license.

For more on organically grown wines, visit organicwineuncorked.substack.com

A Great Oregon Pinot Noir Sale: Lemelson's 2022 Thea's Now $30 (Usually $40)

On SALE now for a limited time while supplies last.

Thea’s Selection is our house cuvée.

Dig deeper though and discover that Thea’s is so much more!

We start with organically grown Pinot Noir sourced from Lemelson’s estate vineyard sites.

Regular release price: $40 | On sale this month: $30 (won’t last long!)

A softer touch of new oak allows this wine to be enjoyed at a younger stage than our Single Vineyard releases.

Enjoy the distinct characteristics of the Willamette Valley in an easy to drink, dynamic package, ideal for any night of the week.

Year in and year out Thea’s over delivers!

Shop now

Wine Industry Innovation Conference Cites Two Organic/Biodynamic Producers Among Top 10 Innovators

Wine Market Council unleashed a treasure trove of data and promoted wine industry innovation in annual conference held at Copia in Napa on Thursday, featuring some organic and biodynamic innovators.

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At Wednesday’s annual research meeting of the Wine Market Council (WMC), a leading research group for wine producers, WMC President Liz Thach saluted ten wineries who were innovating to increase visitation and revenues.

In a time of shrinking direct to consumer revenues (down 6% last year, according to Wine Business Analytics data), she said wineries have to innovate to gain market share.

Bringing the Community In | Brooks Winery

She praised Willamette Valley’s Brooks Winery in Oregon.

“They’re focusing purely on community engagement and building within the community,” she said.

“They’re one of the very first wineries to offer zero proof tasting alongside their regular wines. They’re the first to launch a reusable bottle program that’s really resonating in Oregon with locals. They are doing really deep DTC analytics, creating a quiz on their website so people can figure out what kind of wine they want.”

The 17,000 case winery has 18.5 acres of organic and biodynamic estate vines which make up about 20 percent of production.

“Another cool thing they’re doing is using their tasting room for community events, inviting the community to come to do lectures, to have discussions, whatever, and, of course, having some wine available,” Thach added.

Lower the Barriers, Be More Inviting | Baldacci Family Vineyards

Thach also called out Napa’s Stag’s Leap District family owned winery, Baldacci Family Vineyards, as an innovator, saying the family decided they wanted to attract newer wine lovers.

The 8,000 case winery has 46 acres of certified organic vineyards.

Said Thach, “They decided to start just refocusing on what they could do to attract the younger generation.”

“They started one of the first actually affordable library programs,” she added.

In a followup phone call, general manager Kellie Duckhorn explained the new library vintages wine program introduced this year.

Typically older vintages are marked up but under the Baldacci program starting this year, they are not.

“Our 2015 Napa Stag’s Leap District Black Label Cab ($125) sells for the same price as our current 2022 of the same wine ($125),” Duckhorn said. The new program encourages sales of library vintages.

Baldacci also now offer wine subscriptions with varying benefits and customizable wine selections. A subscription sounds “a lot less frightening for younger people to sign up for,” said Thach.

“One of the most successful things is their 15 minute concierge, where anybody can just online and get an answer to any question,” Thach added. Consumers can schedule a 15 min. video appt. online with one of their wine educators whose photos and profiles are also listed on the site.

Who calls? Duckhorn said the most common users are people who are new to Napa or second timers. A common question which of the many visitor experiences at Baldacci should they sign up for.

Other Trends

Other trends in the top 10 innovators list included:

• Lower calorie wines

• AI used to create new wine in half the time (Treasury Estates)

• Spritzes with real fruit juice and monk fruit sweetener (Saint Spritz) in cans

• Rosé, rosé, rosé

• A dog friendly, tasting room in a rural area with an outdoor patio that’s open in the evenings with campfires for guests to gather around and enjoy wines

In closing, Thach said academic experts analyzing economic data from all over the world looked at the future of wine back in 2023, using data from “every single country, on wine sales and consumer sentiment.” She said their work helped to predict the structural issues the wine industry is now facing, illustrating her point with this slide.

1. Traditional wine…”always there. There’s always a place for the small family vineyard connected to the land, but we see this whole new world of wine.”

2. Light, refreshing wines “that are more wellness focused, easy drinking, including soft reds with light tannins, chillable reds, and wines that are lower in calories–just refreshing.”

3. “Soft” Drinks (with Wine). “This is where we see wine cocktails and everything else growing up.”

“So this is an interesting study they did,” she continued, “and they literally have this quote at the end:”

‘The global wine industry is at a pivotal transition point, requiring a strategic response to evolving consumer preferences to maintain its market share.’

“They wrote this in 2023 literally not knowing how fast this would happen. The rate of change now is just incredible, and so the future warning is already happening right now.”

More coverage of the Innovation conference highlights to come in upcoming posts.

Just How Smart Are Plants? Smarter Than We Used to Think, Says Regen Pioneer Jordan Lonborg at Central Coast WiVi Conference

On the frontier of the regenerative movement: organic and regenerative leader Lonborg shared insights on an expanding, ecofriendly movement gaining a toehold in Part 1 of our WiVi regen panel coverage

What can growers do to be better farmers, preserve vineyard longevity, maintain yields amidst heat and drought challenges and apply new techniques to help them gain an edge?

A panel of impressive experts shared their experience and knowledge about these vital topics at last week’s WiVi conference in Paso Robles.

RVF Cites UN’s 2014 Warning: Only 60 Harvests Left

“We need to relearn how we farm,” said British born Stephen Cronk, co-founder of the London based Regenerative Viticulture Foundation (RVF), a global movement created to put soil health first in vineyards.

Cronk moderated the panel Beyond Sustainability: How Regenerative Farming Drives Quality and Growth Case Study held March 12.

The RVF approach is a lower risk path than organic, encouraging a starter kit, toe-in-the-water approach it calls the 1 Block Challenge to get growers to recognize the inherent water saving and heat resilience building benefits of trading compost for fertilizer, reducing or eliminating tillage and using diverse cover crops as forms of biological control.

RVF describes regenerative as: (see Substack post)

Other flavors of regenerative–ROC–require organic certification in combination with regenerative practices.

Cronk reminded the audience that in 2014, the United Nations warned that farmers have only 60 harvests of soil fertility left.

Sustainable Versus Regenerative: Central Coast’s Regenerative Leader Jordan Lonborg Weighs In on Soil Health Frontiers

Jordan Lonborg, regenerative consultant at Coastal Vineyard Care, knows a thing or two about regenerative, biodynamic and organic viticulture, as the former vineyard manager at Regenerative Organic Certified (ROC) poster child Tablas Creek, which in 2020, became the first vineyard to be certified both organic and regenerative by the Regenerative Organic Alliance (which oversees the ROC certification program).

The roots of the regenerative organic movement have significant overlap with the organic and biodynamic movements that preceded it. The non-organic regenerative movement is a newer development aimed at galvanizing more growers to improve soil health and adopt better practices.

In the Central Coast, where “sustainable” viticulture far outnumbers regenerative or organic, Lonborg diplomatically compared two different systems.

Sustainability “forced farmers to think about farming in a more thoughtful way, thinking about the process itself, reducing inputs, trying to use softer chemistry when needed, and even a social aspect…” he said. “There’s a lot of crossovers between what sustainable is and what regenerative is. Whether you’re talking about cover cropping or compost additions or biodiversity, these are all pieces of both practices and philosophies.”

Lonborg: A Checklist (Sustainability) Versus a Systems (Regenerative) Approach

He explained there are distinct differences between the sustainability mindset and the regenerative one.

Sustainability programs. widely adopted by large scale producers, and therefore popular among Central Coast growers and corporate wineries, do not meet the standards and goals of the emerging regenerative movement, which is raising the bar for soil health. But the regenerative approach offers all growers the opportunity to benefit from improving soil health, he said.

“Sustainable is a checklist,” Lonborg said. “It does not necessarily take into account whether or not you’re putting down the right compost. You don’t know whether or not that cover crop you’re using is beneficial for your soil, or if it’s actually using some of the carbon or the nutrients that you had stored up for your grapevines.”

“Regenerative is is a systems based approach where life is the most important thing, promoting life and growing life through continuous improvement.”

The system approach never ends, he said, and requires a lot of ongoing data collection.

“You’re never ‘done’ as a regenerative farmer. You don’t check any box. You have to keep improving. You have to keep measuring your soil, you measure your carbon, you measure your organic matter. Year after year after year, and a lot of the time you’ll figure out that maybe some of these practices that you thought you had the best intentions of performing on your property might actually be harming your soil.”

Sheep grazing, for instance, is one of those, he said, characterizing the use of sheep grazing in vineyards as “a trendy thing.”

“If done poorly and if done incorrectly, without the context of actually building biology in your soil, you can burn carbon, you can create compaction,” he said.

Look to the Biology, Not Just the Chemistry

The intellectual roots of modern chemical viticulture come from Justice von Liebig, who in the 1840s came out with the law of minimums, Lonborg told the audience. “This is the concept of NPK, right? That’s all you cared about. As a farmer, what you take out of the field you have to put back in.”

“What he didn’t take into account was the role that biology plays in this system.”

The Advent of Rhizophagy: Studying Symbiosis and Its Benefits

Lonborg lauded recent advances in plant biology championed by John Kempf, a global leader in regen ag.

“What we’re finding out, and I think as recently as maybe 2019 or 2020, a process called rhizophagy…And this process shows us and tells us that plants are intelligent. They speak a language. They communicate with the bacteria and the fungi in the soil. If you preserve that relationship, the symbiotic relationship, you are going to create a truly healthy plant, which in turn will fight pests, fight virus, fight disease.”

He criticized the western approach of “see the bug, kill the bug. We’re not asking ourselves, why is the bug there in the first place?”

“We’re able to now measure a lot of these data points. We’re watching bacteria be consumed by plants that bacteria has absorbed certain minerals, certain nutrients, and the plant is telling that bacteria where to go within the plant and where it’s deficient. That bacteria then moves back out of the plant and starts mining nutrients again. So this plant is communicating with the biology in the soil, the reward system we talk about photosynthesis, right?”

A Different Lens: Be The Puzzle Solving Participant, Not the Puppeteer

Lonborg said the process of improving photosynthesis leads to a virtuous cycle.

“The better the photosynthesis, the more carbon it releases; the more carbon it releases, the healthier the biology,” he said. “What we’re what we’re seeing across crops of all types right now is that we…need to think about fertilization and fertility through a different lens. We’re not recognizing that how intelligent this natural design is, and if we step back and say, ‘Hey, maybe we can just be a piece of this puzzle, rather than the puppeteer, we can create truly healthy crops and truly healthy vines.’”

Using the mealy bug infestation as a data point, Lonborg pointed to synchronicities that may suggest causal relationships–and solutions.

“I think it’s a very interesting coincidence that when we started using systemic fungicides and systemic herbicides, not long thereafter, we started seeing explosions of red blotch. We started seeing explosions of mealy bug. We started seeing explosions of leaf hoppers. I think they are synonymous. I think there is a relation here.”

“And I think that there is through regenerative practices and regenerative inputs that we may be able to reverse or withhold or withstand some of the pressures that we all deal with as farmers.”

Stay tuned for Part 2 which features more coverage from regenerative leaders speaking on the WiVi conference panel.

International Mother's Day (March 8) and Month: Celebrating Public Courage for Dolores Huerta and Cesar Chavez's Other Sexual Abuse Victims

The farmworker movement continues, despite the shocking sexual abuse revelations (with minors as well as adult women) made public today in the New York Times.

FOR THE ILLUSTRATED VERSION OF THIS POST, visit https://organicwineuncorked.substack.com/p/international-mothers-day-march-8

It is hard for the world to process the shocking news that Cesar Chavez abused and raped underage girls as well as adult women, including his fellow farmworker organizer Delores Huerta, who is about to turn 96 in June and only now breaking her silence.

You can read the full story in the New York Times (gift article link here). (see https://organicwineuncorked.substack.com/p/international-mothers-day-march-8)

This wasn’t the first time such facts surfaced. For anyone who read or listened to Miriam Pawel’s critically acclaimed biography, The Crusades of Cesar Chavez, there were hints of sexual misconduct (and other misconduct). But none were as definitive as that testified to today by the two women who were under age when Chavez raped them.

In honor of International Women’s Day and these historic revelations, several artists posted loving portraits of Huerta, which I am sharing here. See more from the talented artists on their instagram feeds.

@artbyannaalvarado

And another here:

@thedesigningchica

These images are so heartfelt and uplifting. One can only hope overdue changes heal all involved. In keeping with Giselle Pelicot’s revelations and trial, and the Epstein victims crusades to open the files, abuse is coming out of the shadows and into the light.

Renamings to Come?

Fresno State decided to cover up the monument of Chavez

As for the streets named for Chavez and the national monument created in his name at the former United Farm Workers (UFW) headquarters in 2012, it will be interesting to see how advocates wish to revise and refine historical storytelling.

Here’s an Instagram post (fictitious) hypothesizing changes, since it would be simple to insert Huerta’s name for Chavez’s.

Fresno State took this approach – covering the statue on campus.

The National Monument

I visited the national monument in 2014. It was a long drive from the Bay Area and I was on my way east to New Mexico. I listened to an audiobook version (no longer available - I have no idea why because it was quite good) on the journey to Kern County on the way and was impressed with the book which revealed so much of Chavez’s dark side and many political compromises from his early days and on into later stages of the movement. Still I’d drunk the koolaid.

At the monument I bought a commemorative water bottle with his name on it. Who knew how bad it would get more than a decade later?

I wanted to recommend that audiobook to you but I guess I can’t, but I CAN recommend the book itself.

Here’s the publishers’ description.

Author Miriam Pawel

The Crusades of Cesar Chavez: A Biography

National Book Critics Circle Award Finalist
Winner of the California Book Award

A searching portrait of an iconic figure long shrouded in myth by a Pulitzer Prize-winning journalist and author of an acclaimed history of Chavez’s movement.

Cesar Chavez founded a labor union, launched a movement, and inspired a generation. He rose from migrant worker to national icon, becoming one of the great charismatic leaders of the 20th century. Two decades after his death, Chavez remains the most significant Latino leader in US history. Yet his life story has been told only in hagiography-until now. 

In the first comprehensive biography of Chavez, Miriam Pawel offers a searching yet empathetic portrayal. Chavez emerges here as a visionary figure with tragic flaws; a brilliant strategist who sometimes stumbled; and a canny, streetwise organizer whose pragmatism was often at odds with his elusive, soaring dreams. He was an experimental thinker with eclectic passions-an avid, self-educated historian and a disciple of Gandhian non-violent protest. Drawing on thousands of documents and scores of interviews, this superbly written life deepens our understanding of one of Chavez’s most salient qualities: his profound humanity. 

Pawel traces Chavez’s remarkable career as he conceived strategies that empowered the poor and vanquished California’s powerful agriculture industry, and his later shift from inspirational leadership to a cult of personality, with tragic consequences for the union he had built. The Crusades of Cesar Chavez reveals how this most unlikely American hero ignited one of the great social movements of our time.

I’d be curious to hear what Pawel’s reaction is to the current revelations.

For now, we can settle for an interview with her from the initial publication of the book. Early on, he sacrificed truth for myth making, as she documented in great detail. Like so many others, he was complicated.

Miriam Pawel "The Crusades of Cesar Chavez"

Watch on https://www.youtube.com/watch?v=JWrMrZzw0Rk

Porter Creek Vineyards | A Great Sale - 30-35% Percent Off During Barrel Tasting Period | 2024 Vintages

From My Email lnbox: Super good deals from one of my favorite wineries. 

Barrel Tasting is a time when you can purchase wines in advance for a 30-35% discount...before they are released.

The official event was March 6-8, but the discounts are extended today through the end of day on March 31st, 2026.

Since many can't make it in-person to Barrel Tasting, Porter Creek is making it easy to order your favorite wines at these significant discounts, either by responding to this email, or by calling us. The offer stands now through entire month of March, or for how long supplies last, as we have a certain volume for each wine that we can do at these prices.

The wines/prices offered for Barrel Tasting 2026 are:

2024 Russian River Chardonnay

• 1/2 case for $200, Full case for $350

2024 Fiona Hill Pinot Noir

• 1/2 case for $285, Full case for $500

2024 Winegrower's Reserve Pinot Noir

• 1/2 case for $340, Full case for $600

2024 Hillside Pinot Noir - Old Vine

• 1/2 case for $400, Full case for $700

2024 Carignane - Old Vine

• 1/2 case for $180, Full case for $280

2024 Syrah - Estate

• 1/2 case for $210, Full case for $380

If you would like to place an order, or if you have any questions, please drop a note back or give us a call. The above whites are

released about a year from now, and the reds 12-16 months from now.

If you have purchased barrel samples from us in previous years, please drop a note back or call to check on release dates

so we can arrange for pick-up or shipping.

Thank you, always, for your support.

Cheers,

Jonathan & Alex

Porter Creek Vineyards

(707) 433-6321

--------

Here is what I wrote about Porter Creek this year in the brand new Slow Wine 2026 Guide, available online for purchase. 

 

"Beloved winery with die hard fans, it exemplifies best practices in farming and winemaking and the first class wines that comes from them.

LIFE - A classic, it's as close to Burgundy as the Russian River Valley gets–family led, farmed organically and biodynamically, with transparent winemaking. Pioneering founder George Davis purchased the land in 1978. Son Alex became a true vigneron (schooled by Georges Roumier), pruning the vines for 50+ years. His daughter Fiona, a new Cal Poly grad, has just spent time in Burgundy.

VINEYARD - The hillside estate contains some of the oldest Pinot Noir and Chardonnay vines in the Russian River (dating back to 1973 and 1981 respectively) and they are still producing. New estateplantings are high density. The vines were first certified organic and biodynamic in 2003. Newly planted, Viognier began producing in 2024. They also use an ultra low soil compacting, rubber track tractor, which is particularly valuable during wet springs.

WINES - Old World style learned from Burgundian masters. Davis uses classic techniques. New oak use is around 30%.

Russian River Valley Pinot Noir Winegrowers Reserve 2022 (Red 150 cases; 78 $;) The richest estate Pinot, this is a special selection from within the Fiona Hill Vineyard planted to Swan and Mt. Eden clones. Red and dark fruits predominate. Well integrated and beautifully balanced.

Russian River Valley Hillside Vineyard Old Vines Pinot Noir 2021 (Red 281 cases; 92 $;) Among the oldest Pinot Noir vineyards in the Russian River Valley, this was planted in 1973 with the Martini (#13) clone, the only one available at the time. Dark fruited with spices and silky tannins.

Russian River Valley Fiona Hill Vineyard Pinot Noir 2022 (Red 475 cases; 65 $;) The flagship Pinot Noir (Wadenswil clone planted in 1997) grows on steep hillsides, digging its roots into hard clay topsoil underlain by fractured bedrock. In the mouth, soft tannins frame notes of cherry, wild berry and spice.

Half Price Sale! Horse and Plow Rosé - $12.50

Get it while it lasts.

https://horseandplow.com/product/2024-rose-mendocino-county/ 

L.A., Save the Date | Sunday, May 3 Sonoma Valley's Organic and Biodynamic (S.O.R.B.E.T.) Winemakers To Pour at K&L in Culver City

Culver City, here they come. Last year's historic launch of S.O.R.B.E.T. at Fort Mason spawns a new southern California tasting this year. May 3 is the date.

See the post as intended - at Substack. https://organicwineuncorked.substack.com/p/la-save-the-date-sunday-may-3-sonoma

K&L Wines is bringing Sonoma Valley’s organic, regenerative and biodynamic winemakers (S.O.R.B.E.T.) and wines to Culver City for a grand tasting May 3. It’s the first time this group has poured at a K&L store or in SoCal.

Here all about it on The Wine Makers podcast.

The inspiration for the SoCal tasting came from K&L’s domestic wine buyer Ryan Woodhouse and Bedrock vintner Morgan Twain-Peterson who’ve connected. The Sonoma group had wanted to do a tasting in LA but the logistics were complicated. Thus, a great partnership was born.

K&L is also celebrating its 50th anniversary this year with a number of special tastings. And it is also opening a new store in New York City (announcement TBD).

California Wine Stars to Pour for SoCAL

This year is expected to bring together several dozen wineries, including some of the biggest stars–historic Hanzell, Bedrock, and Winery Sixteen 600, to name just a few.

Organizers pointed out, the S.O.R.B.E.T. tasting will feature a wide variety of wine styles and varietals.

The 2025 event featured 47 wineries pouring to a sold out crowd and also marked the debut of its signature, organic cotton teeshirt

“There’s already quite a few producers that are involved in S.O.R.B.E.T. that we work with and lots that I’m excited to start working with,” said Woodhouse. “I just thought it would great and mutually beneficial.”

S.O.R.B.E.T. started in 2025, after Sonoma Valley organic growers and vintners saw postings on Instagram of sheep grazing at vineyards they knew had just been sprayed with herbicide. (Not good.) They started trading snarky messages privately to their compadres (not the offending vineyard owners), outraged that herbicide loving vineyard owners would inflict this on rented flocks. And that the consumer might think the sheep were being responsibly treated.

As the organically farming community coalesced, they calculated that about at least 20 percent of the acreage in the Sonoma Valley appellation was either certified organic or farmed organically.

S.O.R.B.E.T. ’s Unique Requirement: Pesticide Use Report

To participate in S.O.R.B.E.T. tastings, producers must submit a pesticide use report (PUR) to the organizers showing they have not used any sprays prohibited under organic regulations. Required in California by state law, that standard report is submitted to state authorities annually and documents the sprays each grower uses. Organic farming does not allow synthetic herbicides, fungicides, insecticides or synthetic fertilizers.

Organic certification is not required, but using only materials permitted by organic regulations is a requirement.

The PUR for any property is publicly available from local county Ag Commissioners upon request. (I read them all the time).

Other specialized “eco” tastings have different standards.

• “Sustainable” wines do not require listing sprays used in order to pour at events.

• Raw Wine (a natural wine fair) does not require PURs, calls for organic farming (but does not require proof, partly because only California has PUR proof), does require native fermentation, and caps added sulfites and additives used in the winemaking process.

• Slow Wine does not require organic farming but does require producers to be transparent (in the winery entry in the book), describing materials used for plant protection, weed control and fertilizers on all vineyard sources (not just their own estates). Wines featured in the guide must be farmed without herbicide (though wineries can make other wines with herbicide). Many but not all of the wineries in the Slow Wine Guide farm organically and use only native fermentations.

(Speaking of which, the Slow Wine Guide for 2026 will be out shortly. Stay tuned. It is the last year Deborah Parker Wong and I will be the editors. It is a labor of love for us as well as for the 21 field contributors who work with us.)

Fine winemakers use limited amounts of sulfites, so pesticide use, not sulfites, is a good indicator of grape quality and often the resulting wine quality.

Are Consumers Looking for Organically Grown Wines? K&L Rep Says Yes

Speaking on the podcast, Woodhouse said, “We have a customer base that’s interested in it [organically grown wines], but I also see connection between wine quality and the ideology of folks…I think it makes better wine, growing it this way, making it this way. But I also think that’s not the only factor.”

“It is just better for our planet as well… if it tastes better, great, but we’re also doing a lot of positive beyond making great wine.”

Twain-Peterson said he was on a panel recently with Jason Haas, general manager of Tablas Creek, who he said told the group that among wines that carry the “made with organic grapes” designation, sales were up 15 percent year over year. “Which is in the current market a real thing,” Twain-Peterson added.

Grape sales are following a similar trend, he added, saying that Coastal Vineyard Care’s regenerative specialist Jordan Lonborg (formerly vineyard manager at Tablas Creek) said thousands of acres of grapes went unpicked on the Central Coast–which were not those being farmed regeneratively or organically. “Those were the first to go,” Twain-Peterson said. “It was the conventional stuff that usually is going into more production brand or whatever.”

“That’s the stuff that’s really in the crosshairs right now,” he said. “Here around the valley, we sold all our grapes last year,” before joking, “I have liked for them to be a little bit more expensive.”

MJ Towler (left), host of Black Wine Guy podcast speaks with Winery Sixteen 600’s Sam Coturri at the San Francisco debut S.O.R.B.E.T. event held at Fort Mason

Steeped in Organics | Sonoma Valley’s Unique Winegrowing Culture

Three of S.O.R.B.E.T.s’ founders all went to grade school together, providing some of the initial cohesion that got the group started. That group is Sam Coturri from Winery Sixteen 600, Morgan Twain-Peterson of Bedrock, and Katie Bundschu of Abbot's Passage Winery.

Their parents were all winegrowers and winemakers.

Said Morgan, collaboration is “something that I’ve always loved about Sonoma Valley in general…There is an element of community and an element of how can we collectively differentiate ourselves?”

Sonoma Valley does have the highest concentration of organically farmed vineyards in Sonoma County. Phil Coturri, the long time organic vineyard pioneer (and Sam’s father) has played a major role in evangelizing organic farming in Sonoma Valley (and on Moon Mountain) for close to 50 years.

“There is a very cool movement going on in Sonoma Valley,” Morgan continued, “that I think is very separate from what we’re seeing in other areas…And we want more people to be farming like that. Let’s continue the momentum.”

To that end, the group also offered its first Field Day in Feb. to share knowledge with their neighbors and friends.

Burgeoning Consumer Interest and Education

The biggest task ahead is helping consumers understand why better farming matters.

“I definitely think we see more and more interest in it all the time,” said Woodhouse. “I still think it’s something that needs defining in the eyes of the consumer. There’s a lot of confusion around it, which is another reason why I think doing an event like this is excellent.”

“You got a somewhat captive audience… and a bunch of producers that can speak to why they farm the way they do really well. We’re definitely seeing interest in that, especially with people that are in browsing the stores, like wanting that personal interaction–…it’s a little bit harder to know online and everything else, but we definitely mark wines as organic both online and in-store.”

“I think we’re going to see a huge interest in this event.”

See a list of producers at the S.O.R.B.E.T. 2025 tasting here and photos from the event here.

NEW! Tasting Is Believing | Taste the Difference Between a Conventionally Farmed versus a Regenerative-Organic Wine at My Upcoming Talk and Tasting March 12 At Berkeley City Club

I am giving a talk at Berkeley City Club March 12 where consumers can learn more about why farming matters and compare the difference from a unique trial where EVERYTHING BUT THE FARMING WAS THE SAME.

NOTE: I am mostly now publishing at my Substack, mainly because Google Blogspot changed their technical something or other and it will no longer let me post visuals!!! Please checkout the substack here if you're interested. I will sporadically post the headlines over here from time to time from the Substack but do not count on it.

Would you like to see for your self if the way a wine is farmed affects the taste or flavor? It’s difficult to have the opportunity, but in the last four years, Robert Hall Winery in Paso Robles conducted a ground breaking study designed to compare how conventional/sustainable farming versus regenerative-organic farming affects flavor, yield and costs.

The results have been dramatic both in data collected and in wine taste and price. And you can now find out for yourself by tasting these wines at a special event hosted at the Berkeley City Club March 12.

“The remarkable three-year study compared yields, costs, wine quality and more in a conventionally farmed vineyard and a regenerative organic one (supplemented with biodynamic herbal and mineral sprays and compost). The results show a dramatic difference in water retention, soil respiration, soil carbon, wine quality and yields,” I wrote in this article for Grape and Wine Magazine in Dec. 2024.

I first tasted the farming comparison wines side by side on site in the fall of 2024 at the invitation of Caine Thompson who was then general manager at Robert Hall and the impetus behind the trial. (He had conducted similar trials previously in New Zealand comparing conventional to biodynamic farming there.)

The difference between the conventional wines versus the regenerative wines was not subtle at all.

I am not one to use super flowery adjectives like many of my colleagues in writing about wine, but I do not think anyone could miss the difference in this tasting comparison.

Here is what was used on each comparison vineyard. (See substack version for this data and visuals).

The tasting side by side was an extraordinary experience that so impressed me that I then brought a team of the 15+ wine writers for Slow Wine USA (who all write for the annual book I edit on eco friendly wines under the auspices of Slow Food’s Slow Wine) along with me to a winery-hosted tasting with Thompson (who conducted the study). Some of the country’s best fine wine writers (including my close friend and colleague and sensory professor Deborah Parker Wong, co-editor of Slow Wine USA) were in attendance and could see the wines beginning to change even in Year One of the three year trial.

Image of the 48-acre trial site at Robert Hall Vineyard and Winery in Paso Robles, California. Five of these acres make up the conventional "control" blocks in the comparison trial. The other blocks are all regenerative organic.

The study used Agrology’s soil sensor technology to measure some of the soil carbon and temperature differences. You’ll find charts and more info in the article.

More info is also in a followup article in Wine Business Monthly by my good friend Bryan Avila.

The comparison vineyard soil types were the same.

The vinification was the same:

• Native Fermentation


• Add 30ppm KMBS at crush (keep at 20ppm)


• No enzymes added


• No oak added


• No tannin added


• Pump-over once per day


• No inoculation for MLF


• 100% French oak

Here are some of the study highlights:

• Regenerative blocks were cooler than conventional blocks (important to combat heat spikes as well as be more resilient in climate change)

• The winery found a 10 percent in increase in farming costs, but it turned a site with hardpan, dead and dry soil producing a $20 Cab into a now regeneratively organic certified wine it will feature nationwide at Whole Foods for $45.

• Locals could attend quarterly Field Days open to all to observe and ask questions. (Now as an indirect result of the trial, the Paso region has 50+ growers in a One Block Challenge group where they are implementing many of the soil health practices and no longer using herbicides).

A study on the financial aspects of the trial will be presented at the WiVi conference March 12 in Paso.

I have a new article coming out in Wine Business Monthly (in April) presenting three wineries’ case studies on regenerative farming.

EMAILED EVENT COPY


Eco wines are taking center stage these days and growing in popularity. From affordably priced every day wines to collectors’ treasures, there are pesticide free wines for all. In this talk, we will explore some of the reasons why eco wines matter (climate change resilience, taste and flavor, and water retention), certifications to look for, and recommended wines and wineries. We will also briefly explore tour options to learn more about local producers.

Bio

Pam Strayer is a freelance wine business journalist as well as a specialist in organic, biodynamic and regenerative wines. She writes for the wine industry at WineBusiness.com where she covers the latest eco developments. She also writes for consumers and the trade about ecofriendly wines at Slow Wine USA, writing for and editing the major consumer guide to U.S. wines-Slow Food’s annual Slow Wine USA guide, the only source that provides transparency about producers’ wine growing combined with wine expert recommendations.

She also offers trip planning in wine country and leads ecowine tours.

Pam was formerly the editor in chief of Dr. Dean Edell’s health website and later editor in chief for cancer genetics discovery company DNA Sciences led by Silicon Valley pioneer Jim Clark, where she also launched cancer genetics content for WebMD, fueling separate portals for consumers and for clinicians. She has also worked with Stanford Medical School.

A Silicon Valley veteran herself, she has also worked with Apple extensively, produced videos for the UN (its UN50 event in SF) and consulted to leaders at environmental groups, including Huey Johnson’s Resource Renewal Institute as well as 50 environmental directors under Earth Island Institute’s umbrella.

At this event, you’ll hear more about the 2026 Slow Wine guide (covering 400+ wineries and 1,200 wines) and learn why ecofriendly wines matter. Also covered: how wine is changing to adapt to new trends from organic and regenerative, options in non alcoholic or low alcohol wines and why boxed wines really are better (and how to find the best ones).

Enjoy reading her published industry articles at winecountrygeographic.com or her blog Organic Wines Uncorked (1.4 million page views and counting) or better yet at this substack (OrganicWineUncorked.substack.com). (I am no longer publishing new articles at my blog.)

My new articles are only on Substack.

You can also follow me on Linkedin at https://www.linkedin.com/in/strayer/

The evening will feature:

• a 45 minute presentation

• followed by a meal served at small tables of six

• a question and answer session over dessert with tea or coffee

UPDATE: We will also taste new Sauvignon Blanc and Cabernet Sauvignon from Robert Hall (with certified regenerative-organic farming) that will be in Whole Foods nationally. A representative from Robert Hall will also be present at the event.

Registration closes Monday, March 9 at 5pm.

If you would like to attend, please contact me directly to be put on the guest list. (You CANNOT book directly on the Berkeley City Club site.)

The fee to attend both talk, dinner and tasting is $37.

PS If you are coming from out of town and would like a hotel room, the Berkeley City Club also offers accommodations (which include the use of a famous Julia Morgan designed swimming pool).