The Green Vine by Shannon Borg

Author:Shannon Borg
Language: eng
Format: epub
ISBN: 9781594857331
Publisher: Mountaineers Books
Published: 2013-03-18T04:00:00+00:00

QUIVIRA VINEYARDS & WINERY

DB · FFF

4900 W. Dry Creek Road · Healdsburg, CA 95448

(707) 431-8333 · www.quivirawine.com

Sixteenth-century maps of the Sonoma area show the mythical gold-paved kingdom of Quivira, and to proprietors Pete and Terri Kight—who bought the vineyard from the first owners, Henry and Holly Wendt, in 2006—their grapes are their gold. Ninety-three acres over several vineyard sites across the Dry Creek AVA in the northern coastal area of California are farmed in a variety of ways, from basic avoidance of chemical herbicides to full-on Demeter biodynamic certification. Winemaker Hugh Chappelle and assistant winegrower Ned Horton bring a wealth of knowledge to their roles, which include “chicken rancher,” with several different breeds inhabiting their “chicken condo,” including Black Frizzle Cochins, Cuckoo Marans, Partridge Rocks, and Silver Laced Wyandottes. Energywise, Quivera uses 100 percent solar to power the property’s buildings, and a steam barrel-cleaning system lowers water usage by 98 percent. It is currently working on restoring Wine Creek, the stream that runs through the property, to enhance Coho salmon and steelhead trout spawning grounds. Known for Zinfandel and Sauvignon Blanc, Quivira increasingly produces Rhône-style wines from Grenache and Syrah and Mourvèdre, all using indigenous yeast and minimal sulfites.

SHAFER VINEYARDS

Not certified

6154 Silverado Trail · Napa, CA 94558

(707) 944-2877 · www.shafervineyards.com

By appointment only

Doug Shafer went through what many winegrowers experienced when transitioning to sustainable farming over the past 20 years. His father, John Shafer, had established 210 acres of vineyard and produced excellent wines in 1978, and when Doug took over as winemaker in 1983, the vineyards looked perfect, with not a blade of grass, not a weed, not an insect in sight. But he knew that was not the direction the vineyard should be going; he started composting, planting cover crops between the rows, and encouraging songbirds and bats to be his “eating machines” to take care of the blue-green sharpshooters and leafhoppers. Perch poles attract red-shouldered hawks, red-tailed hawks, and American kestrels, so rodent poisons are not needed to stop gophers and moles eating young vine roots. “Between the hawks and owls,” says Doug, “we have day and night rodent patrol.” He also has had bat boxes designed by wildlife consultant Greg Tartarian of Wildlife Research Associates in Petaluma, and hopes to increase the flying-hunter population. Shafer Vineyards now uses 100 percent solar energy, selling its extra back to the utility company for credits. Its wines have long been admired, and Doug hopes the “future farming” practices will increase the quality of the wines and ensure that the vineyard is around for a long time.

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