Bee Informed With the Eco Terreno Blog
After 30 years of conventional-style winemaking at Sebastiani Vineyards, Mark Lyon’s vision for Eco Terreno has been all about exploring new methods, with an emphasis on finding ways to keep the process as natural as possible. Considering we farm biodynamically, it’s no surprise! We love natural. So why not take it even further? For the 2019 vintage Chardonnay, our winemaking team decided to experiment with bringing native yeast into the equation. While manufactured “cultured” yeasts are typically used by winemakers for their ability to ensure fast, consistent, and robust fermentation, native yeasts – naturally found on the berries and in the vineyard - bring a sense of place, terrior, and spontaneity. Fun fact – just a single grape can have 50,000 yeast particles!
Although the native yeast fermentation process is longer, not to mention unpredictable and potentially risky, patience and a bit of faith is often rewarded with enhanced aromatics, added texture, and heightened complexity. Whites and rosés in particular tend to finish with a creamier mouthfeel and a softer, smoother palate.
Roughly translated to “the wild one” in Spanish, our 2019 Lo Selvestre Chardonnay alludes to its native yeast fermentation – the first Eco Terreno wine released with this distinction! Rich yet silky with a medium-to-full body, creamy texture, and balanced bright acidity, Lo Selvestre is a perfect example of the direction our wine is heading.
To even further emphasize an authentic sense of place each time a bottle of Eco Terreno is opened, our winemaking team is currently developing our own special yeast. Isn’t science awesome? Exclusive to our farm, the custom native yeast will not only provide consistent native fermentation; it will give our wines distinctive nuances that can only be found in our unique corner of the Alexander Valley.
Is your mouth watering yet? We invite you to join us in celebrating International Chardonnay Day. Cheers!
That’s a wrap folks – we’ve finished our winter pruning! Bud break is about a month away, give or take (depending on the varietal), and between the 300 sheep that visited for a month and our hardworking farm team methodically clipping the dormant vines, we are so ready to kick off the 2021 vintage!
Pruning is far from indiscriminate, requiring skill, speed, patience, foresight, and an intimate understanding of the ways in which vines grow once the buds arrive. An integral part of the grape growing process, pruning involves selective removal of up to 90% of the previous season’s vine growth. Timing is of the essence; too early may disrupt the transfer of nutrients from the woody part of the vines, and too late may delay bud break. We definitely don’t want that!
The main focus is on the vine’s canes – shoots that grow from the main trunk of the plant – containing the buds that will eventually bear fruit. The youngest, strongest canes less than a year in age will “make the cut” (pun intended). These canes are typically thicker, grow closer to the trunk, and are widely spaced, meaning they have the strength to hold heavy, full-grown grape clusters while allowing air to pass between neighboring canes, preventing excess moisture that can cause disease.
Another important part of pruning is controlling the future location and general development of the canopy. Proper canopy construction influences overall yield and health of the grapes, playing a heroic role in both capturing light energy and providing a shield from the scorching hot mid-day California sun in the warmer months. If too many buds are left, the canopy becomes overcrowded, resulting in excess shade and a high crop load which the vine won’t have enough energy to ripen. Yikes!
By reducing the amount of fruit-bearing buds, the growth is concentrated to the best canes, and that’s where the real magic happens.
Stay tuned for more blogs about the grape growing cycle throughout the season!
Bud break typically arrives shortly after spring begins in late-March, and we’re working hard to prepare for the start of the 2021 vintage. Until then, winter is still here, and our vines remain dormant for a bit longer.
Before we officially kick off the new season, the vineyard must be weeded, tilled, and fertilized. Rather than relying on toxic sprays, fuel-powered machinery, or synthetic fertilizer, we invite nearly 300 sheep to visit for a month to help us with the job! This symbiotic relationship is a win-win; the flock enjoys biodynamic and organic feed, allowing us to reduce greenhouse gas emissions, soil impaction, and labor costs - freeing our farm and vineyard staff to focus on pruning and preparing for the new growing season. Not to mention, we get to watch these sweet wooly creatures savor free reign of the vineyard, including the adorable baby lambs that were born while on our property!
As the sheep graze their way down the vineyard rows, their pellets provide valuable natural fertilizer that is left on the topsoil, which dissolves slowly throughout the remainder of the year. They are especially talented at finding those pesky deep-rooted invasive weeds, and expertly controlling excess vegetation. Who needs a lawnmower?!
This year’s flock visited us after finishing a gig at a local butterfly sanctuary, where they helped increase the natural habitat by 2000% after just one season! Seriously impressive, right? Most importantly, their shepherd is equally as committed to supporting sustainable projects as we are here at Eco Terreno Wines & Vineyards. We hope to have them back early next year!