Syrah, ‘La Bruma – Estate’, Peay Vineyards
We farm organically and have for the past 8 years. We are not certified, however. We are not dogmatic, black and white people, and farming on the coast means we are often thrown curve balls. If we needed to address something that threatens the vineyard – and there is no organic alternative – we would do it to save the vineyard. But we have not for 8 years.
We employ 8 year-round workers in the vineyard. They have worked for us for years and have become a highly skilled and integral part of the place. Everything is done by hand though we use tractors for spraying, hauling fruit, undervine tilling, and the like. Our workers touch each vine over 13 times per year. Having our own “crew” is rare as it is expensive but the care and attention they give our vineyard translates into the wine you drink.
Lastly, we use bio-diesel in our tractors. This allows us to minimize our reliance on certain fossil fuels at the expense of withstanding the smell of French fries while we work. We also power our vineyard and winery via solar panel arrays. Can you taste the effects of these last practices? Probably not, but perhaps the intention behind them.
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