Green is the new organic in wines
By Leslie Gevirtz
UKIAH, California (Reuters) - It's easy being green in Mendocino, California, where many of the county's 84 vintners are certified organic, biodynamic or carbon neutral.
Tim Thornhill, a transplanted Texan who formed the Mendocino Wine Company six years ago in the county north of San Francisco, is one of them.
Along with his brother, Tom, and former Fetzer Vineyards winemaker Paul Dolan he bought the Parducci Wine Cellars and revived the wine's reputation. He also used his background in horticulture to design a wetland area in the middle of the vineyard to reclaim wastewater, which is a byproduct of wine making.
"What I run into constantly are people who say 'I wish I could be environmental, but I can't afford to be,'" he said. "And it is always clear to me that they haven't figured out that being environmental is being efficient. And when you're efficient, money drops to the bottom line."
Water is a concern in California, where there is always a shortage. Wineries can produce hundreds of thousands of gallons of wastewater, mostly from the grape-crush, tank and barrel cleaning and bottling operations. Wastewater contains the grapes' natural sugars that deplete the water's oxygen.
Thornhill designed a system of gravity-fed tanks and trickle towers made from old wooden slats that oxygenate the water. The result is a small wetlands area and a pond that ducklings seem to favor.
"When you start seeing life, you know your water is getting clean and you look in here between the beautiful green filaments of algae, the duckweed, the rushes, the insects, the birds we're seeing. We've got life," he explained.
The water will be used for drip irrigation in the vineyards, to hose down redwood tanks where the wine ages slowly in large lots and it will be reclaimed to start the cycle all over. Continued...