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FEATURED Winery

D’Anbino Vineyards & Cellars

Grow Small, Think Big Forward-Thinking Practices Take the Spotlight By Hayley Thomas

Situated in Paso Robles’ Estrella Range, D’Anbino Vineyards and Cellars is known for using sustainable farming methods to grow incredible grapes, both for the D’Anbino label as well as other wineries. As a special event, this Sustainability in PracticeCertified winery is spotlighting its forward-thinking winemaking techniques with a limited, 150-case release of Cabernet Sauvignon. These special-release bottles will be made available exclusively to those who sign up at www.FromVinetoGlass.com. The perks: Through videos and blog posts, wine buffs can experience the entire winemaking process from start to finish, including enjoying the much-anticipated limited edition Cabernet Sauvignon, which will not be available in tasting rooms or restaurants. Boasting a serious family pedigree from Châteauneuf-du-Pape, winemaker Philippe Armenier took full liberty of D’Anbino’s organic, biodynamic vineyards to create the new, eco-conscious label. However, D’Anbino was “green” far before the term gained worldwide popularity. SIP-Certified since 2008, the D’Anbino Vineyard team avoids putting harmful substances into the land, maintains a small resource footprint and has fostered a natural corridor to protect local wildlife since 1995. So, how does the new label showcase true sustainability in practice? Vineyard Manager and winery owner Kathy D’Andrea says a key word to note is “biodynamic.” The winery is currently in its fourth year of biodynamic farming. For updates on the new wine label, register at www.FromVinetoGlass.com.

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THE WINEPRESS MAGAZINE SPRING 2013

“The goal is to have the farm functioning within itself. The sheep leave the droppings that fertilize the ground and one thing moves into another. The whole cycle of nature is functioning and flowing together,” she explained. Case in point: An insectary hedge of drought-tolerant plants provides a habitat for humming birds, bumblebees and other beneficial insects. Native weeds aren’t sprayed with pesticides. Instead, they’re allowed to grow their taproots deep into the earth to make homes for helpful earthworms. Armenier fermented the three tons of grapes with wild yeast — a first for the winery. Instead of choosing which yeast to use and, in turn, influencing the outcome, Armenier has allowed nature to run its course. The result? A wine that reflects and respects the microclimate and the terroir. Said D’Andrea, “The flowing cycle of nature continues at D’Anbino, and it’s a very beautiful cycle. It’s all about trying to get back to that concept of one thing nurturing the next.”

D’Anbino 710 Pine Street Paso Robles, CA 93446 Call (805) 227-6800 Visit www.DAnbino.com

Profile for The Winepress Magazine

The Winepress Magazine Spring Edition  

A Magazine dedicated to wine country in California

The Winepress Magazine Spring Edition  

A Magazine dedicated to wine country in California

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