Starting November 1st we’ll be launching a fun, tasty, educational, wine buying club that features one ConsciousWinery per month. What’s special about a ConsciousWinery? They follow ConsciousWine’s 4 Principles: 100% organically grown grapes, sustainably (or holistically farmed), creating vital products that rock! All wineries on consciouswine.com have been ‘vetted’ in person to meet these principles. Our focus on the website and in CW’s Winery of the Month Club will be primarily wines & wineries from the West Coast of the United States.

What’s special about CW’s Winery of the Month Club?

Lots! Club Members receive a Winery of the Month 2-bottle pack either monthly, bi-monthly, or quarterly. You choose how often you want to receive a pack at time of sign up. You can change this at any time. The pack ranges in price from $50-$70 plus shipping, handling & taxes (where applicable). Shortly after each month’s packs are shipped, Club Members receive an e-mail which includes 3 main features:

1. The date, time and link to attend a Club Member Only Webinar where Jeff Weissler (aka The ConsciousWineGuy) will taste the 2 wines in the pack, introduce the ‘Winery of the Month’, share wine & food pairing ideas, take questions, and probably embarrass himself a little. The webinar will be 30 minutes in length. You can taste along at home or just gather some ideas for when you do enjoy the wines. A separate e-mail will be sent to all Club Members on the details of being part of the on-line event. If you don’t attend the actual event, it will live on YouTube & ConsciousWine’s Facebook Page.

2. A list of all the wines presently available from ConsciousWine’s Winery of the Month. If you choose to place an additional order (12 bottle minimum with mix & match allowed) within the calendar month that the winery is highlighted, you will receive a special 20% discount off the normal retail prices!!!

3. A short introduction to CW’s Winery of the Month, and links to both information on the winery & the wines in the club shipment.

 Additional Club Member Features & Benefits:

1. The Menu & The Wine List Video Series–6 videos created to help you with pairing wine & food while dining out.

2. Discounts on all ConsciousWine Dinner’s, Events & Tours!

3. You’ll be entered in a monthly drawing for a 1 hour consultation with Jeff Weissler (aka The ConsciousWineGuy) on anything wine.

4. If you’re traveling to West Coast Wine Country you can call for a 1 hour consultation (FREE only as a Club Member) to help make your trip rock! Tell us what you like in wine & we’ll tell you where to go. You’ll have a hand tailored itinerary based on ConsciousWine’s commitment to supporting vital choices to both palate & planet. Normal rate for this service is $75/hr.

How do you sign up for CW’s Winery of the Month Club?

The sign-up on the website will be available the end of the 1st week in October.

For now, you can comment on this post, drop us a note at info@consciouswine.com or call 541-531-7653 and we’ll get you hooked up!

Totally excited to be getting this together & looking forward to sharing these amazing wines with you.

Cheerio!

Jeff & The ConsciousWine-ers

In Basic Wine Enjoyment, Jeff's Blog, Tasting Wine, The Shop, Uncategorized, Wineries | Tagged with california, education, oregon, organic, sustainability, the 4 principles

What keeps a farm strong and healthy? What practices does that imply? Can sustainable farming and rockin’ wine come out of the same bottle?

On Earth Day 2011 ConsciousWine officially launched with a new website. Our blog and video-tastic experience covered four areas: basic wine enjoyment, demystifying natural wine, pairing up wine and food, and sustainable practices. We vetted 50 US wineries (mostly Oregon and California) for following our four principles: 100% organically grown grapes, sustainably farmed, creating vital products that taste great. Our goal is supporting the consumer in making wine choices both yummy for the palate and vital for our planet.

Trendy buzz words like natural, green, sustainable, organic and biodynamic® were getting thrown around without clarity of meaning. An early ConsciousWine blog post called The Green Wine Confusion Helper was our first attempt at help for figuring out what meant what. I’m compelled to think that whether or not one looks for natural, sustainable, organic or biodynamic products, most of us do have a real and honest desire to leave behind a better world for our kids and their kids.

Digging a little deeper, here’s some thoughts on the terms sustainable, organic and biodynamic.

• Biodynamics in particular has an interesting rap. Katherine Cole’s (wine writer for both The Oregonian and MIX Magazine) book, Voodoo Vintners, does a great job of telling the stories of people, places and practices in Oregon committed to a combo of biodynamic farming and making wines worth discovering. Monty Waldin’s (Decanter Magazine and vigneron) book, Biodynamic Wines, was the first book that inspired me on the topic. It affirmed that many of the wines I adored (as a life long wine lover) had this holistic farming practice at their core.

• Many articles, the media’s perspective and conversations on biodynamics tend to focus on the preparations (think homeopathy with a twist), cow horns, voodoo, magic, and esoteric aspects hard to grasp.

• Biodynamic farming seemed to me to be steeped in deeply rooted common sense which was often left out of the conversation (more on that to come below).

• Have you seen the refrigerator magnet or heard the line: “Organic food, or what our grandparents used to call food”?  A hundred years ago, organic farming was the norm. Post WWI, many left over poisons used in the war continued in the forms of agricultural products. Is this really a good idea? Does synthetic chemical use on the farm (today called conventional farming) really support the vitality of the land being farmed for our kids’ kids and beyond? Are the present use of terms (and their branding) telling us what’s important to know to help us make conscious choices?

• One of my favorite descriptions of sustainability came from Ivo Jeramaz at Grgich Hills Winery in Napa, CA. In 2010, over half a million acres in California were quarantined for a pest problem called the European Grapevine Moth. Everyone was told they had to spray, and Europe’s answer to this problem the year before (a pheromone) was slow to be approved by the FDA. Grgich Hills used the larvae of a predatory wasp to take care of the problem. 366 acres of biodynamically farmed vineyards were saved from damage. When I asked Ivo about their approach he described their commitment to the health of the whole system and coming up with a natural answer. “If it’s a biological problem, there’s a biological answer. To look for an answer outside of that box is not a sustainable approach”.

My personal inquiry into this world deepened in 2005. I discovered sustainable farming and rockin’ wine often come out of the same bottle. Over time I became more comfortable saying it is indeed a common practice in Oregon and in multiple parts of California.

Here’s some personal observations from this journey on what keeps a farm strong and healthy:

• Diversity on the farm and a strong immune system go hand and hand.

• Through observation the farmer discovers the assets of their farm, and as a result builds a growing, evolving, living relationship with their farm. The depth of that relationship supports the on-going health of that farm.

• The farmer/farm relationship is what can allow the farmer to not put round pegs in square holes when making choices. This supports a set of dominos which keep the farm’s immune system strong. The easier things fit together, the less stress on the system, the more naturally the whole system works.

• When you take, you have to give back. That’s what makes any relationship work well and sustainably. If you take the natural vitality out of the soil (because it’s been absorbed by the products harvested), then that vitality needs to be given back. Indigenous cover crops and compost (created ideally from materials on the farm) are a couple of ways to accomplish this.

• Synthetic chemicals used in farming can help in the short term, but appear to come with side affects including nutrient and diversity depletion. Think of taking medicine for an ailment and how it affects your system especially if you take them long term. How do you support your overall health, and what might you do to balance or counteract the side effects of taking medicine both short and long term.

• Agriculture doesn’t exist in nature. It’s roots go back approximately 10,000 years. When a farmer takes away the natural diversity that was on that land pre-agriculture, a lot of conscious work’s required to reinvigorate the soil and the environment with diversity and vitality. Here’s a crazy idea: what animals were on that land pre-agriculture and what could a farmer do so those same animals were attracted to that environment today?

• Farm as if it was 1850. Huh? Use what’s on the farm to farm and to support the farm.  Think of it like a closed loop system. If you want to build a house or wall, where does the wood and stone come from? The idea is to create a closed loop system where the nutrients and resources needed to nourish that system come from within that system.

A commitment to move in these directions can lead to sustainability defined as:

• leaving the land healthier than it was before farming

• passing a healthier place on to our kids and their kids

• minimizing the pull of resources from outside the farm

Specific practices include animals on the farm, biodiversity, biodynamic® farming, energy conversation, family farming, good worker policies, natural winemaking, packaging conservation, polyculture and water conservation.

Big cheers to the wineries walking the talk while putting in the bottle wines that rock! Lucky for those of us here in Oregon this trend is becoming more the norm and less of an exception.

In Biodynamics, Digging Deeper, Jeff's Blog, Sustainable Practices | Tagged with biodynamic, oregon, organic, sustainability

May is Oregon Wine Month, and the Oregon Wine Board is welcoming it in style with “Unwine’d”, a major event in Portland on Sunday, April 29^th.  More than 85 wineries and over a dozen restaurants will be showcasing extraordinary wine and food, casting a spotlight on the incredible breadth and depth of Oregon’s fertile, vibrant landscape.

Unwine’d is being held at Portland’s Left Bank Annex, from 3pm-6pm. Trade and Media early access is from 2pm-3pm.  Tickets are just $50 and can be purchased through the Oregon Wine Board’s website.

ConsciousWine is honored to have been invited and is especially proud to participate in Unwine’d, and to join our colleagues in celebrating not just the overall growth and success of Oregon’s wineries and farms, but specifically the growing and thriving community of organic and biodynamic farms and vineyards.

To demonstrate just how spectacular these wines are, ConsciousWine’s Jeffrey Weissler will be pouring at least two exceptional wines from Cowhorn Vineyards located in Jacksonville and Dominio IV located in McMinnville.

Don’t miss a chance to see Jeff Weissler in person, sharing and talking wine.  Jeff is an expert on wines made from organic, biodynamic grapes and a passionate advocate for what’s happening in Oregon.

Come to Unwine’d on April 29^th and say “hi”!

In Blog Roll, Conferences, ConsciousWine, In The News, Jeff's Blog, Media, Sustainable Practices, Tasting Wine, Winery Events | Tagged with biodynamic, education, events, Food Related, oregon, organic wine, sustainability, Travel, willamette valley

Driving south of McMinnville on Highway 18, you’ll make a right turn before winding a few miles then starting to climb. There’s lots of climbing to do on your way to arriving at the top of the hill where you’ll find The Inn at Youngberg Hill.

After a few exhales taking in the view, I could feel the relaxation take over. Surrounded by vineyards & forest, it’s quite the place. We’re stoked to say it’s the destination for 3 nights for the winners of our Willamette Valley Wine & Food Experience Sweepstakes, May 1-3. The drawing is March 31st, and all you have to do to be entered is sign up on our e-mail list!

Coming through their gate, there were 2 cows to the left. That’s a good sign in ConsciousWine land. Why? Animals on the farm is one of our 12 practices that we look for. It’s also a common practice with biodynamic® farming. I had not heard that Youngberg Hill was doing biodynamic farming practices, but a big surprise was unveiled in the upcoming conversation.

Starting in 2011, Rudy Marchesi of Montinore (a wonderful biodynamic certified property in the Northern Willamette Valley), was brought on to guide the vineyard practices. I’ve filmed a bunch of video with Rudy, and he’s a rock star in his approach, practices and personality!

Youngberg Hill is the most recent addition to the ConsciousWine List. After 2 hours with owner & winemaker Wayne Bailey to learn about their practices, see their vineyard & taste their wines, I knew they were a match with the 4 Principles of ConsciousWine. What are those principles?

Organically grown grapes
Sustainably farmed
Creating vital products
That taste great!

Congrats to Wayne Bailey, his team and Youngberg Hill for making it to the ConsciousWine List. We hope to have their wines available in our Shop before too long & are looking forward to their hosting the Sweepstakes trip!

Rock on’ …

In Jeff's Blog, Wineries | Tagged with events, oregon, organic wine, willamette valley

Dundee, Oregon is the heart of Willamette Valley wine country. Between Newberg and McMinnville on Highway 99 things slow down as single lanes each way pass through businesses and wineries to the left and right. Waiting to be discovered are a few magical hot spots. My favorite Dundee discovery is The The Red Hills Market at 115 7th Street.

Amazing baked goods, a great wine stash, wood fired pizza from scratch, Stumptown coffee, hand-crafted sandwiches, local meats, cheeses, a passion for local, an outside with seductively comfortable wine stave chairs and a community centric atmosphere are the manifestation & passion of owners Jody & Michelle Kropf, Chef Shiloh Ficek, and a fun, engaging, knowledgeable staff.

I moved into the area this past July. Where to hang out was question number one. Within a month of exploring, Red Hills Market was part of my routine, and half-a-year later it hasn’t let up. Whether it’s coffee and internet time, lunch and meet up with some winemakers, or chill over pizza and beer (or for a bottle of wine from their wine wall), my left arm has kind of been replaced by The Red Hills Market! It’s been pure pleasure to have Jody and the gang doing there thing so close to home.

Having said all that, they’re a big part of our upcoming contest for a trip to the Willamette Valley. Jody has a traveling pizza oven and he’ll be bringing it out to Youngberg Hill Winery (where the trip winners) will be staying for the opening night dinner of the trip.

Since good things often attract other good things, there’s another gem to be discovered on the 2nd floor above Red Hills Market. That comes in the form of the Wine Country Cooking Studio. Chef and owner Wendy Bennett has just opened this spot for offering the community cooking classes. On the final night of our May 1-3 Willamette Valley Sweepstakes, Wendy will be leading a 3 course participatory cooking class that will include wines from Brooks Winery!

When you’ve got Dundee, Oregon on your calendar, go out of your way to eat & hang out at The Red Hills Market. They’ve got that passion for local, organic, sustainable, vital, quality products that makes for a perfect marriage with ConsciousWine.

The Red Hills Market
115 SW 7th
Dundee, Oregon
971.832.8414

In Jeff's Blog, Restaurants, Wine & Food | Tagged with events, Food Related, oregon, Travel, willamette valley

1.  In June of 1924, Rudolf Steiner presented 8 lectures over 10 days. Approximately 100 farmers had gathered in Koberwitz, Germany to hear those talks. Today those lectures can be found in a book called Agriculture, and are what became the foundation of Biodynamic® farming today. Continue reading “Biodynamic Farming & Vineyards: <br/>10 Things to Know” »

In Biodynamics, Certifications, Demystifying Natural Wine, Jeff's Blog | Tagged with california, Demeter, French Wine, oregon, sustainability

Why not buy American wine? I’m not saying anything negative about foreign wine… you know, that juice from France (who love Americans so much!) or Italy (where the wine ALWAYS tastes much better when you’re over there) or Argentina, Chili or down under… Continue reading “Buy American Wine!!!” »

In Guest Bloggers, Jeff's Blog, The Shop | Tagged with california, oregon, sustainability

Studying biodynamic® vineyards and practices can be a brain twister but the proof is in the bottle. What they share is an approach to the health of the whole farm and eco-system of which they are a part. Attention to detail, a tight relationship with the assets of the farm, understanding the farm as a closed nutrient system, and working in tune with nature’s rhythms and cycles are pieces to what makes a biodynamic vineyard what it is. Continue reading “Biodynamic Vineyard: Dominio IV’s Three Sleeps” »

In Biodynamics, Jeff's Blog, Storytelling, Tasting Wine, The Shop, Wineries | Tagged with biodynamic, oregon, tasting notes

Scinagro! What’s that? That’s Organics spelled backwards. I got so fed up with the present definition for organic wine that I threw myself into a mission: reframing organic wine as a positive in the fine wine lovers mind. Continue reading “Organic Wine” »

In Demystifying Natural Wine, Jeff's Blog, Storytelling, Sustainable Practices, Tasting Wine, Wineries | Tagged with natural wine, oregon, organic, organic wine, tasting notes, Vitality

How I first heard of them…

On the menu at The Winchester Inn in Ashland, Oregon was a “blind tasting” of four topnotch, highly regarded Willamette Valley Pinot Noirs. My favorite was the only one I had never heard of, the ’06 Brooks Janus. I was on a mission for further discovery, and my palate soon landed on two other vintages of Janus, along with the best Oregon Riesling I’d experienced to date.  I was happy to learn they had a strong commitment to sustainability, biodynamic® farming, and natural winemaking. Continue reading “Brooks Winery Joins ConsciousWine Family” »

In Jeff's Blog, Tasting Wine, The Shop, Wineries | Tagged with biodynamic, oregon, organic wine

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