December 2010 Issue

Say “Cheers” to a Surge in Sustainable Winemaking

There’s a lot more than grapes going on behind the certified "green" building of Frog’s Leap Winery in Napa Valley, California. Take a stroll through the vineyard and you’ll spy chickens roaming, depositing soil-enriching manure as they search for bugs. An organic vegetable garden, which breaks up the monoculture of Napa Valley’s wine-producing region, is resplendent with greens, squashes and tomatoes. The organically grown wine grapes are dry-farmed, relying solely upon natural rainfall for moisture. In the winter cover crops, such as oats and winter peas provide nourishment for the soil and a habitat for the beneficial insects and birds that manage pests like mealybugs and moths.

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