These past several days have most certainly inched along. These have been ones spent working through the final pages of the business plan. And these are the dreaded yet absolutely vital dozen or so pages known as the “financial” section, where the passionate prose takes a back seat to pure numbers; where the left-brain oriented folks will grasp the business plan firmly in hand and have their most satisfaction. More than 150 hours of the most mind-numbing number-crunching work has resulted in balanced books, 5 years of projections and Certified Public Accountant approved cash flow statements and so much more that span 5 years in to the future. And through it all, I’ve managed to find the time to discover the road to some pretty amazing new discoveries on the wine front, too.
Those who’ve followed along have no doubt noticed my unabashed recognition for the biodynamic wines making headlines these past many weeks and months. I’ve long preached the benefits and merits of the organic and natural stuff, but the advancements in the world of biodynamics, where wine-makers are taking the organic movement to a far greater level, and where we’re all witnessing an ever-expanding brother/sister-hood of members, is offering the interested and eager wine-consumer of this new generation some of the most intriguing wines of our life-time. Where once the term organic wine conjured up notions of barely palatable juice, the work of extremely high-profile wineries in the field of biodynamic wine now elicits excitement as the world becomes ever-increasingly awakened.
So you’ll all understand my obvious bit of interest at the arrival of an invitation in the form of an email just a couple of days ago. This invitation set in motion my perusal of a website. A website dedicated to bringing to the American wine drinker a group of wineries currently flying just a bit under the proverbial radar of the “big” wine critics. And the moment I performed my first search of the collection, I wanted to be a part of the action.
If you’ve listened to the murmur that’s rustling about down in the basement of the wine world today, you may have heard the little tale some like to call, “The Bloggers VS. Robert Parker.” We bloggers have taken to proudly reviewing more and more wine these past years, with yours truly having been in the prose authoring business for more than a decade. And while I certainly have no official magazine to call my own, I take pride in my work behind the keyboard. Having the mighty Parker attack we bloggers, therefore, is one of the reasons I am proud to become a part of the wine critiquing community – if even on a scale as tiny as the one I’m joining today.
My hope is to introduce to my readers – whomever you few and greatly appreciated may be – some of the great biodynamic, organic and natural wines that I’m coming across through my travels these days. And to introduce these wines to you through a wine website that you may order these products through so that you may have them delivered to your home with a peace of mind that these are wines that I personally enjoy and endorse. Perhaps these wines have never seen the pages of the “big” reviewer, but that, to me, is all the more reason for we wine DRINKERS to seek them out.
The first group of wines I wish to bring to all of you tonight include two wines from the great naturalist Tony Coturri. Tony works with several vineyards, both in the state I currently reside as well as his home state, some being certified organic with others certified as biodynamic. He is one of the very few wine makers I’ve ever met who consistently discusses the importance of sugar to acid balance in his grapes at the time of harvest. And while this may seem quite elementary, indeed it actually appears to have escaped many folks of the vine as they look for the almighty high sugar levels in their grapes for the end result of high scores. Tony is a natural yeast proponent, knowing that natural wine can only be made with its indigenous yeasts, making him all the more one of my favorite wine producers. Indigenous yeasts identify a wine and speak of a wine’s region / terroir / local conditions; to rob the grapes of their natural yeasts is just as detrimental as the use of land destroying chemicals or over cropping and extreme yields. Drink these wines from Tony and you’ll be ready when I discuss my next round from him…
Also in the offers are three wines from the man known as “Mr. Green.” Paul Dolan has been the leader in organic and now biodynamic wine making in California for more than 30 years – that’s not a typo folks, 30 years! Since the 1970s, Dolan has been working to turn California wine making organic and his vineyards in Mendocino are certified both organic as well as biodynamic with the Dark Horse Ranch being certified biodynamic since 2005. If ever there were a single wine maker based in California elected as THE president of the American biodynamic movement, Dolan may quite possibly be our Nicolas Joly.
I hope each person taking the time to read this short and heart felt passage will take a moment to consider these wines for your next adventure:
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Once you’ve tried them, I fully expect a full report…
Diplome D’Honneur de Sommelier