Frey Organic Wine Blog
POSTED TUESDAY, MAY 14, 2013
Katrina Frey was interviewed by Elizabeth Dougherty at Food Nation Radio. They talk about GMO yeasts, wine labling standards, and wine additives. Click here to listen!
Elizabeth Dougherty of Food Nation Radio
POSTED TUESDAY, APRIL 30, 2013
Our lovely vegan-friendly Organic Chardonnay has been nominated for Vegetarian Times' 2013 Foodie Awards! You may vote for your favorite vegan wine by clicking here.
POSTED WEDNESDAY, APRIL 17, 2013 – By Katrina Frey
It's April and things are jumping in our Biodynamic® vineyards! We've just completed pruning, and now are tying the newly pruned canes onto the trellis.
The April days are warm, but frost still threatens some nights. Our valiant frost team of Adam, Derek, Tommy and Jonathan are alerted by remote thermometers when the temperature dips to 36 degrees. Then they arise from warm beds and head to the fields to be poised to turn on sprinklers just before temperatures reach the freezing point. The moving water protects the tender grape buds and stays on until the sun rises. It's common to have frosts in April, and not unheard of to have a frost or two in May.
Preparation is also underway to plant 12 more acres of vines. We're very excited to be introducing six new varietals into our vineyards. Two acres each of Malbec, Grenache, Moscato, Barbera, Tempranillo (Spain's noble grape) and Vermentino, also known as Rolle, are all varietals that should thrive in our climate. If all goes well, we'll begin making unique organic wines from them in 2016!
POSTED WEDNESDAY, APRIL 17, 2013 – By Craig Wilkinson
In January of this year, Craig Wilkinson, founder of Quantum Culture, a venture creating and trading biodynamically produced and processed goods, visited us here at the winery during the annual Biodynamic Association of Northern California (BDANC) meeting. Craig had been looking forward to conducting an experiment with Biodynamic® dyes for some time, so the weekend BDANC conference at Frey Vineyards was the ideal testing ground. Craig prepared biodynamically grown cotton tee shirts and bandannas in a mordant of alum, and formulated three dye baths: one made from grape lees, another from a filtered grape juice, and one from actual finished wine. Of his experiments, Craig provides the following notes:
- The first dye bath was made from a slightly diluted soupy batch of grape lees, which are the sediment left following the grape crush. The mix was heated for several hours and again the following day. The colors it produced were the lightest of the three baths.
- The second dye bath was made from ‘waste wine,’ which is grape juice collected from the pre- and post-pumping process. The colors were very nice with darker results.
- The third bath was made from nearly a case of 2005 Frey Biodynamic® Syrah made from biodynamically grown grapes. The color was beautiful, and the darkest of the three. The color set very quickly for both the juice and wine, and required no filtering, which made it easier and efficient to work with. Luke Frey and I enjoyed a glass of the Syrah while opening and pouring bottles of wine into the dye vat.
We’re excited about the range of colors, the colorfastness, and the potential for a volume dye bath made from biodynamic winemaking byproducts, and we’re appreciative of Craig’s dedication to the project. Please visit quantumculture.com to view the scope of the research project and find more products made from biodynamically grown cotton.
POSTED MONDAY, APRIL 15, 2013 – By Eliza Frey
Do you think about how much pesticide residue is in your wine before you drink it?
Testing by EXCELL Laboratories in France from the 2009 and 2010 vintages found that only 10% of 300 French wines were free of pesticide residue*. The majority of residues found were fungicides, which are applied late into the growing season. EXCELL Laboratory, which is owned and operated by Pascal Chatonnet, an innovative figure in the French wine business, now plans to offer pesticide residue testing to winery clients. Wines tested that contain no more than five substances in levels 100 times lower than the Maxium Residue Limits Set by the EEC** will be able to use EXCELL’s certification, called “+ Nature”. The idea is to have a scale of pesticide residue that can be put on wine labels so that consumers can choose wines with less contamination.
A similar study by the European Pesticide Action Network in 2008 found that 100% of conventionally farmed wines in Europe contained pesticide residues. Many of the wines contained traces of several different pesticides. (Download a PDF of the report here.) The organic wines tested in the study were all free of pesticides except one; researchers expected the presence of pesticides in the organic wine was due to chemical drift.
The EPA in the US and the EEA (European Environment Agency) would tell you not to worry because the levels of all pesticides were within the legal acceptable limits for each individual substance. This approach fails to look at cumulative levels of all pesticides that were found. Also, lack of research about how these substances interact in combination is a valid concern. As Chatonnet explains, “It is possible that the presence of several molecules combined is more harmful than a higher level of a single molecule.” Chatonnet and others advocate an industry wide shift towards less toxic pesticides, coupled with more precise application methods to avoid overuse of toxic substances.
These studies indicate the benefit of choosing Organic and Biodynamic wines and wines made from Organic and Biodynamic grapes. Not only do they lessen the impact on the environment, they lessen the consumer’s chemical burden. And now, with consistent growth in the Organic and Biodynamic wine sectors, there is more variety than ever before. Cheers To Your Health!
* You can read Decantuer magazine’s summary of EXCELL’s research here.
** The EEC is the EU-Eco Regulation, which is label for products and services that have a reduced environmental impact in the European Union. While raw agricultural commodities are subject to Maximum Residue Limits (MRLs) set by EEC agreements, MRLs do not apply to processed foods, including wine. More info can be found here.
POSTED SUNDAY, APRIL 14, 2013
Éva-Marie Lind, our in-house parfumeur, describes this month’s Wine Club selection. Empowered by passion, botanical beauty, science, and authenticity, Éva-Marie Lind is a Designer, Olfactory Artist, Perfumer, Healing Arts Facilitator and the CEO/founder of EM Studios Arome in Portland, Oregon. Ms. Lind has devoted over 30 years to innovations in scent and flavor, with the unique distinction that all ingredients are devoted to natural, ecological, and sustainable tenets. Focused to authenticity, transparency and integrating her work at source, seed to bottle, she has become a uniquely honed, one-of-a-kind design specialist in the field of aromatic and medicinal plants. Contact: firstname.lastname@example.org.
Here, Ms. Lind shares her sensory perceptions of the Frey Organic Wine Club selection for spring, from a perfumer's perspective.
Sauvignon Blanc 2011
She opened with the fresh zest of pink grapefruit kissed by grassy notes of lemongrass and perilla (shiso) leaf. A floral, powdery refrain of creamy honeysuckle, when the evening sun dips in the sky sufficiently to kiss her warmed waxy petals underneath, exposing her ‘winey’ impressions. Lemongrass unfolds, offering a sensation of fresh grated ginger, slightly pungent, lemony, laced with ribbons of honey and a spicy-sweet wood under-note. In fusion with the green, apple-pip of shiso, she lifts into a bright vibrancy. In the mouth there was an addition of juicy melon that merged to a seamless minerality, where all elements, that might otherwise appear resilient to one another, danced in harmony, and offered a lingering finish.
Pinot Noir 2012
This wine began with a bright yet delicate aroma that spoke to me of cashmere and Turkish rose petal, that offers less in her roseaceous characteristics, exposing more presence of her leaf and fruitiness, with an underskirt of soft spice. Teased with lemon blossom and brushed lightly with wild fennel and a hint of sweet cedar beneath. In the mouth she was slightly tart and delightfully soft, exposing cassis (black currant) having a simultaneous flirtation with sweet cherry, plum, a fringe of rhubarb and the suggestion of toasted caramel. She finished with a whisper of the floral that began at her nose.
She blossomed with a brushing of cassis merged with the creamy violet demeanor of orris butter, subtle blueberry and a hint of Tarocco orange zest with a gourmand underskirt. In the mouth her blueberry notes became bolder, opening to expose a surprise accent of sweet cherry and a hint of acai. Brighter notes of cassis followed, further feathered by orris, with accents of oakwood, the slightly peppered, fruity notes of clove bud and the sweet buttery notes offered from the cœur (heart), of zeylanicum cinnamon. Her ending was balanced with a refined, slightly smoked, earthy finish.
Biodynamic Cabernet Sauvignon 2009
Uncorking the bottle was as if blackberry and fig were shaking hands, with a dusting of cacao and a hint of oak upfront. Nose deeper, caramel and the inner heart of nutmeg reached forward. In the mouth she was plush, with a lovely rush of herbaceous tannins, that held a suggestion of tarragon leaf before she is crushed, a touch of golden tobacco exposing glimmers of sun-dried hay that merged with a lingering of sweet wood offering a subtle richness weighted by dryness. All held a wonderful balance in the mouth with a lovely finish.
POSTED FRIDAY, APRIL 5, 2013
From the "Before It's Used" website, here's what one intrepid blogger made from a used bottle of Frey Organic Agriculturist. We could say this bottle contains a literal bouquet of rosemary and daffodil. If describing wine were always this easy!
POSTED WEDNESDAY, FEBRUARY 6, 2013
On January 28-30 Katrina and Jonathan Frey attended the Millésime Bio, the largest organic wine trade show in the world, held in Montpellier, France. The festival was particularly special this year, not only because of its 20-year anniversary, but also because Frey won a gold medal for our 2010 Organic Cabernet Sauvignon! To be chosen out of nearly 700 exhibitors from 11 countries in Europe, South America, and South Africa was quite an honor (we likened it to the organic wine version of the “Judgment of Paris” in 1976!) and we were proud to be the only medal winner from the U.S. In addition to the annual wine competition, the 3-day trade conference holds seminars on organic winemaking, wine tourism, resistant grape varieties, and the new European winemaking regulations.
Established in 1993 by a group of winemakers in Languedoc-Rousillon, the Millésime Bio continues to be the gold standard for international organic wine. This is Frey’s fourth year participating in the event, and it’s always a great venue for catching up with some of our organic pals. “It’s a great exchange of knowledge,” says Katrina Frey. “We’re very excited to see more European interest in non-sulfited winemaking.”
Meeting our UK distributors John and Jane Lang from GoodWineOnLine. Interest in Biodynamic wine is huge in the UK.
Jonathan discusses additive-free winemaking with Rodrigo Filipe from Portugal, who just made his first non-sulfite wine, Humus.
Eve Cartier from the Provence winery Mas de Gourgonnier worked with us 7 years ago. They produce beautiful organic olive oil and wines, and now a sulfite-free wine.
New friends Karl and Eva Schnabe, from Weingut in Austria. The Schnabels make natural wines and pasture cows in their vineyards.
POSTED TUESDAY, FEBRUARY 5, 2013 – By Eliza Frey
At Frey Vineyards, we began working with spontaneous fermentations in 1996 when we released the first certified Biodynamic wine in North America. We are now big fans of how spontaneous fermentations uniquely bring out the terroir of a site and allow the wine drinker to have a tasting experience that mirrors climate, vintage and vineyard.
What is spontaneous fermentation? During the grape crush, yeast is usually added to the grape juice to “kick start” the fermentation. For our line of organic wines, we use certified organic yeast. For our line of Biodynamic wines we rely on spontaneous fermentation – no kick-starter yeast is added. Instead natural yeasts that already live on the grape skins get the fermenting going. Yeast ferments the grape juice by eating up the sugar, which gets converted into alcohol. Later, the yeast sinks to the bottom of the tanks.
The goal of Biodynamic winemaking standards is to promote the production of wines that are in sync with the core principles of Biodynamic farming: reliance on site available inputs, sustainability and diversity. Spontaneous fermentations are required to ensure that each wine is the result of the local yeast populations of the vineyard where the grapes are grown. This allows the wines to express the complexity of the vineyard biology and it allows the wine drinker to experience the nuances between different vineyards and vintages.
At Frey Vineyards, we are relative newcomers to this age-old practice. People have been making wine through wild fermentations for thousands of years. Grapes are one of the few fruits that have enough natural sugar to ferment spontaneously. Grape fermentations also served as the original starters for other fermentations, from sourdough bread to beer. While people knew that wine would result when grapes were crushed and left to sit, they didn’t need to understand the life cycles of yeast or the extent and complexity of their populations.
Louis Pasteur first isolated and identified yeast in the 1800’s. By that time people had already refined and industrialized the process of fermentation. The wine business was huge, with global production, trade and distribution. While Pasteur’s discovery didn’t change the way wine was produced overnight, it led the way to the standardization of wines. Once yeasts were identified, people began to study them and isolate them and eventually to control which yeasts carried out fermentations.
There are several genera of yeast in the world and spontaneous fermentations involve numerous strains of wild yeasts that are localized in the vineyard. Grapes fresh off the vine are teeming with wild yeasts. In spontaneous fermentations each of the yeasts does a little bit of the fermenting, with the more fragile, less alcohol-tolerant strains starting the fermentation and the more robust ones finishing off in higher alcohol environments. Each strain of yeast is best suited to certain conditions and each produces specific byproducts that affect the flavor and aroma of the wine. The result is a wine that is more complex and that is a unique expression of the site where it was grown.
Winemakers in the past had to get by with whatever populations of yeast were found in their vineyards and wineries. Once people understood what yeast were and how they grow and reproduce they were able to isolate and grow certain strains by taking yeast from active fermentations, isolating them and growing them on a substrate (some kind of sugar). Yeasts were selected for certain characteristics, such as flavor profile, alcohol, temperature, pH and sulfite tolerance. People could overpower native yeast populations with introduced strains. They could pasteurize juice that was rotten, then effectively ferment it. Such approaches allow more uniformity in the winemaking process. For mass produced, large-scale industrial winemaking this approach works well because the results are predictable in spite of fluctuations in climate and growing region. This advance also results in a loss of complexity and flavors because the fermentation environment is essentially a monoculture.
At Frey Vineyards, we are big fans of natural processes and diversity and it has been exciting and rewarding to produce Biodynamic wines through spontaneous fermentations. We have noticed that our wild fermented wines have an increased complexity of aroma and flavor and we love the surprises that come from each year. We hope you join us in this return to age-old methods by trying some of our Biodynamic, wild fermented wines. From the vineyard to the table, they are delicious examples of the natural chemistry of grapes and wild yeasts.
POSTED WEDNESDAY, JANUARY 30, 2013
Frey Vineyards 2011 Field Blend was crafted specifically for Whole Foods customers. Our goal with Field Blend was to produce a Biodynamic® example of terroir at its finest expression, where soil, varietal character, and vintage culminate in an authentic representation of our vineyards.
Field Blend is graced with a subtle nose of red currant, a hint of star anise, iron, and rose hips. The flavors lend themselves to an available freshness showing dewberry, white pepper, red beet, and a touch of licorice. The finish is balanced with apricot, kola nut, and cherry bark. While 2011 presented a challenging growing season for much of Northern California, it also prompted us to take a creative approach with some unconventional blends. For Field Blend, we took the best of our estate-grown grapes, starting with our Syrah for composed structure, melding it with our Zinfandel for added spice, and rounding everything out with our soft, plummy Merlot. Field Blend pairs harmoniously with grilled flank steak with olive sauce, paella with spicy sausage, or penne with porcini mushrooms.
The Field Blend label was designed by our wine club director, Nicole Paisley Martensen. It incorporates a collage of vintage astrological charts and farmers’ almanacs, evoking the origins of Biodynamic farming and its founder, Rudolf Steiner, along with photographs of grapevines and tractor treads at Frey Vineyards.
Field Blend will be available in many Whole Foods stores nationwide starting February 1st.
Click on the photo for a short video about this delicious wine.
Saturday, April 20, 2013
Farm tours start at 3:00pm, Dinner starts at 6:00pm
POSTED TUESDAY, JANUARY 29, 2013
Join us at Frey Vineyards in Redwood Valley to celebrate Earth Day with our 2nd Annual Biodynamic farm tour and dinner prepared with seasonal organic ingredients from the Frey Ranch. We had such a great time last year that we want to do it again!
Wine Club members let us know they had a wonderful time and will keep coming back. Marcia Riwney from Fort Bragg, CA said: “Our walk through the vineyards was a highlight, and our tour guide, Johnny Frei, was so well-informed and interesting.”
Guided farm tours begin at 3:00 pm and commence with a short hike to the barn to visit baby lambs and goats, and peruse the bountiful ranch gardens that provide organic veggies, flowers, and herbs. Wine at the Tower will be one of the stops along the way, as we stroll through the vineyards and olive rows. We’ll circle back to the winery and celebrate the day with a festive dinner served at 6:00pm in our cellar tasting room. The dinner menu will include a main course with vegan option, salad, and breads baked with Frey Ranch wheat, paired with award-winning Frey organic and Biodynamic wines.
We'll be hosting the tour rain or shine, but we do recommend that you leave your dancing shoes in the car and bring boots and an umbrella for potential April showers!
Cost for the Farm Tour and Dinner is $45 per person, $30 for Frey Organic Wine Club members. Just the Farm Tour portion of this event is free for Wine Club members and children under 12. For information on becoming a Wine Club member, please call 707.468.7936 or visit our Wine Club page.
POSTED SATURDAY, DECEMBER 29, 2012 – By Molly Frey
Please join us to start the new year with a focus on biodynamic agriculture. On January 4th, 5th, and 6th the Biodynamic Association of Northern California (BDANC) will be hosting the Winter Meeting at Frey Vineyards. Friday will begin with a day long workshop led by Dennis Klocek titled "Biodynamics, a Rosicrucian Path" (see this flyer and this flyer for details). Then, Saturday will be a free forum for biodynamic farmers from all walks to gather, share the fruits of the harvest, and discuss our local biodynamics movement; Dennis Klocek will also give a keynote speech on Fundamental Esoteric Principles of Preparation Making.
For more information and contact info, please refer to the Biodyanmic website or call 707-485-8684 for meal reservations. The basic outline of the weekend is below.
FRIDAY JAN 4
Pre-Meeting COROS Event
(requires separate registration www.COROS.org)
9:00-5:00 Biodynamics: a Rosicrucian Path with Dennis Klocek includes gourmet luncheon
6:00 Catered dinner and BDANC planning session followed by socializing and singing
SATURDAY JAN 5
7:00 Catered breakfast
8:30 Eurythmy with Cynthia Hoven
9:45 Welcome and Announcements
10:00 Fundamental Esoteric Principles of Preparation Making keynote by Dennis Klocek
11:15 Questions about BD Preparations
11:30 National BD Conference Review
12:30 Potluck Lunch
2:00 Nature Walk with Cathy Monroe Time for conversations
4:00 Book Study: Functional Threefoldness Led by Luke Frey
6:30+ Catered dinner followed by socializing ... bring your musical instruments, singing voices and dancing feet!
SUNDAY JAN 6
7:00 Catered breakfast
8:30 Eurythmy with Cynthia Hoven
10:00 Annual BDANC planning session (wrap up) Guided group activity (to be announced)
12:30 Catered lunch, cleanup and departure
We hope to see you there!
POSTED WEDNESDAY, OCTOBER 31, 2012
We’re excited to be opening our first tasting room at the Real Goods Solar Living Center. The premiere location is located on Hwy 101 in the historic town of Hopland.
We’re looking forward to being able to receive visitors at a more easily accessible location than our winery, and we’ll also be able to share our organic and Biodynamic® wines with you seven days a week! Our tasting bar is located inside the Real Goods store and features a daily menu of Frey wines to try, and a full selection of our wines for purchase.
The tasting bar itself was constructed by Ben Frey, a master woodworker and craftsman. Ben utilized recycled redwood boards from an historic 1912 house in Hopland. The bar countertop is fashioned from slabs of a black walnut tree planted at the original Alex Thomas homestead in Ukiah. When the 80-year old tree died, Ben requested permission to mill the wood, and we’re honored to create a space that emphasizes renewability and sustainability, and is rooted in the history of our local environment. Behind the bar, a beautiful large-scale oil painting by Andy Power commissioned specifically for the space, depicts the vineyards, coastline, and wilderness of Mendocino County.
Our new location within the Solar Living Center property is a perfect harmony of like-minded ideologies. Founded in 1998 by John Schaeffer, the Solar Living Center continues to promote renewable energy systems through their extensive classes, store, and online catalogue.
Visitors to the Frey Tasting Room can enjoy the 12 acres of organic gardens, ponds, straw bale buildings, and water filtration system demonstrations. The Real Goods store is stocked with earth-friendly products, books, and healthy snacks. Guests are welcome to bring a picnic and there is also a fun and informative children’s play area. We look forward to meeting you and pouring you a taste of our organic sulfite-free wines!
Opening on November 5th.
The Frey Tasting Room is open 7 days a week, 11-5pm.
13771 S Highway 101
Hopland, CA 94559
View Frey Organic Wine Tasting in a larger map
POSTED TUESDAY, OCTOBER 30, 2012
We created Organic Agriculturist exclusively for Whole Foods customers and we’re proud to report that Whole Foods has named it one of their Top Ten Picks for Holiday 2012!
Organic Agriculturist is the first in a proprietary line for Whole Foods and is a delicious blend of Carignan, Merlot, and Syrah grapes. These traditional Rhone and Bordeaux varietals are processed without added sugars, acids, or preservatives, creating a fruit-forward California-grown red wine. Our overall pursuit with Organic Agriculturist was to blend an exceptionally food-friendly wine. A spicy, aromatic nose gives way to damson plum and plush berry tones on the palate. The firm structure and grippy tannins of the Carignan and Syrah provide a well-balanced backbone for savory roasted meats, while the softness of the Merlot informs a delicate touch that would compliment vegetarian cuisine. Aged with a touch of French oak, the wine has a lingering cedary finish along with a hint of allspice that makes this a perfect holiday choice.
The Organic Agriculturist label was designed by our wine club director, Nicole Paisley Martensen. In creating the look, Nicole looked to vintage paper goods and an updated nostalgia for an agrarian lifestyle. "Frey Ranch is a unique wrinkle in time, and we wanted to translate the cyclical nature of the hard work involved in caring for the land, and the bounty and enjoyment it provides," she states.
Organic Agriculturist will be available in many Whole Foods stores nationwide starting November 1st. We’ll also be offering it to wine club members only as a limited release in the upcoming Holiday Wine Club Shipment. It pairs well with spice-crusted rack of lamb, caramelized shallots and roasted root vegetables, or a fennel and blood-orange salad.
POSTED TUESDAY, OCTOBER 30, 2012
Attention California Voters –
Vote Yes on Prop 37! It’s our Right to Know!
Endorse! Volunteer! Donate! www.carighttoknow.org
Did you know that 80-85% of the processed foods you buy in America contain Genetically Engineered ingredients? Did you know that 61 other countries require the labeling of Genetically Engineered ingredients?
On November 6th, 2012 California voters will go to the polls for Proposition 37, the California Right to Know Act, which will require labeling of Genetically Engineered ingredients on food labels. This landmark initiative will confirm Californians’ Right to Know what they are eating and it will pave the way for ingredient labeling across the nation.
Studies show that 90% of Americans across party lines favor labeling of GMO foods. That is why No on Prop 37 is spending 1 million dollars a day to run misleading ads on all the main stream media and pushing blatant misinformation on California voters. Due to huge contributions from billion dollar companies Prop 37 now has the potential to be the most funded initiative in the history of the state.
The No on Prop 37 Coalition is using scare tactics and false information to convince voters that prop 37 will raise food prices and provide exemptions for special interests. They are lying! The Organic Consumers association has a great write up that clearly debunks the lies being spewed by the No on 37 campaign, you can view it here: http://www.organicconsumers.org/articles/article_26457.cfm
Frey Vineyards has partnered with the Institute for Responsible Technology to sponsor a day of free online viewing of the film Genetic Roulette. This is an excellent film that showcases the lack of oversight provided by the FDA when approving GE foods and provides convincing evidence about why labeling is needed. Please watch it and encourage others to do the same! You can download the film here: http://www.responsibletechnology.org/.
The viewing will be available until October 31, 2012.
Proposition 37 is a common sense initiative that gives consumers access to information about the food they eat. Despite being approved for human consumption by the FDA, Genetically Engineered foods have never been subject to long term studies proving their safety. Proposition 37 is the first chance that America has had to choose whether or not to eat GE foods.
Here at Frey Vineyards, we are endorsing Prop 37 because we believe that billion dollar corporations should not be allowed bypass federal regulations and expose the public to unknown health risks. The FDA has failed us and introduced GE foods into the American food supply without proper safety testing. It is now up to us to demand labeling of the foods we eat!
For a full list of endorsers you can visit the Yes on 37 website.
It is time for America and California to join the 61 other countries that require GMO labeling! We have the opportunity to make this groundbreaking change for our Nation; lets make our voices heard on November 6th! Whether you live in California or elsewhere, please consider offering support by endorsing the campaign, donating funds to keep ads running or volunteering for a slot on the Right to Know Phone Bank, their goal is to call 1 million voters in the state before election day.
POSTED THURSDAY, OCTOBER 11, 2012 – By Molly Frey
What is a wine sensory garden? The following is the work of Shannon Jasie during her summer internship at Frey Vineyards.
"Tasting wine is a full-body experience. Wherever you taste wine, the colors and smells of the tasting area, as well as your mood and state of mind, influence how a wine tastes. Wine sensory gardens deepen the sensory experience by incorporating sight and touch. When tasting wine in a garden, the aroma is enjoyed by the nose, and the taste and texture by the mouth. Upon entering the space, you are surrounded by the color and scent of the garden and the plants whose flavors are used to describe the particular varietal. This enhances your tasting experience and compliments the flavor and aroma of the wine."
How to do a wine sensory garden tasting:
While you sip a glass of Frey wine, take a walk through the garden. As you meander through the herb
and flowerbeds, pick a sprig, leaf, or petal from the herbs and flowers whose aromas and flavors will compliment the wine. As you taste each herb, sip your wine and savor the new flavors that are exposed through the pairing.
Try our suggested pairings of Frey wine with garden herbs and edible flowers.
Anise, Thyme, Sage, Honey, Tarragon, Lavender, Squash, Blossoms, Lemon Verbena Violets.
Gewurztraminer: Rose Petals, Mint, Lavender, Rosemary, Lemon Verbena, Honey, Nasturtium, Rose, Geranium, Jasmine Blossoms, Cornflower.
Sauvignon Blanc: Lavender, Tarragon, Rosemary, Cilantro, Parsley, Sorrel, Lovage, Dill, Hay & Green Grass, Lemon Verbena.
Natural White: Tarragon, Marjoram, Thyme, Chevril.
Photo by Molly Frey
Cabernet Sauvignon & Merlot: Sage, Rosemary, Oregano, Chocolate Mint, Chives, Nasturtium, Dill, Bee Balm, Pansy, Snapdragons Chrysanthemum.
Pinot Noir: Violets, Squash Blossoms, Fennel, Sweet Basil, Oregano, Chocolate Mint, Bee Balm, Pansy.
Petite Sirah: Chives, Rosemary, Oregano, Lavender, Sage.
Zinfandel & Syrah: Rose Petals, Lavender, Sage, Basil, Oregano, Nasturtium, Calendula, Marigold.
Natural Red: Basil, Thyme, Sage, Marigold, Calendula.
Sangiovese: Rose Petals, Anise, Basil, Fennel, Sage, Oregano, Pansy, Marjoram.
Photo by Molly Frey
POSTED THURSDAY, JUNE 14, 2011
Our southern California wine reps extraordinaires Sophie Boutoroff and Lee Boek did a Frey Wine tasting for art lovers at the home of pianist Natasha Marin and her husband Cheech Marin of Cheech and Chong fame. They sent along this photo:
Frey Wine rep Lee Boek with Cheech Marin
POSTED MONDAY, APRIL 16, 2012
We are pleased to announce the release of our first vintage ever of Tannat wine, from our West Road Vineyard. (Very limited production, available only at the winery or you may order online.)
First-time release of Frey Organic Tannat! Available online.
For those of you who love a rich, full-bodied tannic wine, you must try our Organic Tannat! It is rarely found in the U.S. today. We like it because of its intense fruity mouth-feel, sumptuous tannic structure and spicy finish. The 2010 production is limited to just 180 cases and Frey Wine Club members will enjoy a pre-release bottle with their April shipment. For more information about our Wine Club that offers specialty wines and year round discounts, please check here.
We planted one-acre of Tannat in 2007 and it’s been a thrill to work with this new grape. Tannat berries are thick-skinned and inky colored. It’s one of the most tannic grapes available, similar to a heavy Cabernet or Syrah. The color and depth of the resulting wine is impressive and the flavors are heightened with exposure to French Oak and some aging.
Tannat’s homeland is in the Basque region of southwest France in the appellation of Madiran near the Pyrenees Mountains, grown since the 17th century and highly prized. It is also the national grape of Uruguay and called Harriague by the Uruguayans, and the wine is softer and lighter than its French and American counterparts.
Tannat was first introduced to the US in the late 1800’s by the University of California at Berkeley and was primarily used as a blending grape for Meritage blends, Cabernet Sauvignon and Sangiovese. It is now grown in California, Arizona, Virginia and Oregon and gaining increased notoriety as its own varietal.
We look forward to many delicious vintages of this unique wine to come.
POSTED SUNDAY, APRIL 15, 2012
In late January 2012, Katrina and Jon Frey attended Millésime Bio 2012, the world’s largest organic wine show at Montpellier, France. Jon Frey noted “It was an awesome showing of the whole spectrum of organic wines. Organic viticulture is growing rapidly in Europe.”
Millésime Bio organic wine convention hall in Montpellier, France
The show featured wines from Europe, Eastern Europe and beyond, with 470 wineries represented. Katrina Frey said, “As the only US winery there, and coming straight from our NOSB victory to maintain the definition of Organic Wine in the US as wine made with no added sulfites, it was gratifying to meet so many European Winemakers who are experimenting with making non sulfited wines.”
We look forward to continue our participation in this event, to share notes and collaborate with more European winemakers as their non-sulfited wine movement expands.
Check out this video from Millésime Bio 2012, including a short interview with Katrina Frey at the end.
POSTED WEDNESDAY, DECEMBER 13, 2011
A big thanks to all of you who took the time to petition the National Organic Standards Board (NOSB). The board voted and they agree with you: sulfites have no place in organic wine!
With a 9-5 vote a few weeks ago, the NOSB rejected the petition that would have allowed sulfites, a synthetic preservative, into USDA certified organic wine for the first time. The petition would have allowed the addition of up to 100ppm added sulfite to organic wine despite the fact that organic processing laws expressly prohibit the use of synthetic preservatives. You helped to educate the policy makers about the quality and popularity of truly organic wines!
Non-sulfited winemakers banded together to advocate truth in labeling and to reject the watering down of organic standards. Representatives from several certified organic wineries gave public comment.
Thanks again to all who voiced their opinions. The large volume of public comments were crucial in keeping synthetics out of wine and other organic products.
Following is a press report issued after the vote:
FOR IMMEDIATE RELEASE:
December 2, 2011
The National Organic Standards Board (NOSB) voted to uphold organic wine standards. They rejected the petition requesting the use of the synthetic preservative sulfite in organic wine.
A coalition of organic winemakers and distributors including Frey Vineyards, La Rocca Vineyards, Stellar Organics, The Organic Wine Works, Ten Spoon Winery, Honey Run Winery, and Organic Vintages gathered to defend the integrity of the USDA seal, the gold standard for food purity.
“Organic wine has always been defined as preservative-free with no added sulfites,” says Phil La Rocca, founder of La Rocca Vineyards in Forest Ranch, CA.
Paul Frey, President of Frey Vineyards in Redwood Valley, CA states, “The preservative sulfite has never been allowed in any organic food that carries the USDA organic seal.”
John Schumacher of Organic Wine Works in Felton, CA remarks on the overwhelming consumer support expressed at the meeting and that "the decisive 9-5 NOSB vote was very gratifying."
During the months leading up to the NOSB meeting there was a huge outpouring of consumer support declaring the importance of truth in labeling and denouncing the addition of sulfites, a synthetic preservative, to organic wine. The Organic Consumers Association gathered over 10,000 signatures, and of the 484 comments posted on the USDA NOSB site, over 80% opposed the petition.
Schumacher sums up the victory by bringing it back to the health of the consumer: "Consumers can continue to choose award-winning USDA organic wines with no sulfites added.”
Steve Frenkel, owner of the New York distribution company Organic Vintages declares, "I am elated that we have prevented the proposed rule change which would have caused much confusion resulting in consumers being easily mislead and misinformed. Instead, I am very happy to report, this victory has insured the continuation of clear, honest, and forthright labeling of organic wine."
POSTED MONDAY, DECEMBER 12, 201
Barrie Lynn at the Cheese Impresario has some great tips to share with you on pairing your favorite Frey wine with fine specialty cheeses. She pairs Frey Organic Chardonnay with mouthwatering Gruyère, Frey Organic Sauvignon Blanc with some creamy goat cheese, and Frey Organic Cab with aged cheddar. Try one of the combinations at your next holiday party! The videos can be found here on YouTube.
POSTED MONDAY, DECEMBER 12, 2011 – By Eliza Frey
Harvest 2011 was an exciting one for North Coast grape growers here in Mendocino County, California. Two large rainstorms in early October got growers scrambling to harvest the fruit as quickly as possible. Our picking crew worked under gray skies during the day and at night under a Harvest Moon, successfully bringing in our entire crop in record time. The cellar crew worked overtime to process such large volumes. But then it cleared up and the vineyards dried out, allowing us to harvest less frantically during the final stretch. The pressing is finished now and the wines are put to bed for the winter as they complete malolactic fermentation. Mendocino County weathered the storms and we anticipate some great wines despite the challenging harvest. Look for the first of our 2011 white wines in early 2012!
Harvesting organic grapes, Mendocino County, California.
POSTED MONDAY, DECEMBER 12, 2011 – By Eliza Frey
We are thrilled to have completed the 2011 pressing of our Frey Ranch sunflower and grape seed oils, a part of our ongoing experimentation in local food production. After the red wine fermentation the grape seed was separated from the pomace, sun dried, then pressed. The grape seed oil is deep and complex with a distinct grapey flavor. The sunflowers grew quickly over the summer months and were easy to harvest with our mini-combine, which also harvests the grain crops from the vineyards. The fresh-pressed sunflower oil is new for us and a delicacy, with a rich, nutty aroma. Both are delicious oils for salads or drizzled over roasted veggies. Our seed-oil press is made in Germany and can accommodate a wide range of seeds, from grape to sesame. So far we have only experimented with grape seed and sunflower seed but we look forward to testing more oils in the future, as well as offering some of these oils, and the grains, to our customers. Stay tuned!
Grape seeds ready for pressing!
POSTED MONDAY, AUGUST 15, 2011
A good time was had by all at our recent Wine Club dinner, with around 50 guests who enjoyed sumptuous organic cuisine by Chef Tamara Frey and other collaborators of the culinary arts. Below are some photos of the event we'd like to share with you. We hope you can make it to our next dinner and celebration of organic food and wine (to be announced).
Dinner organizers extraordinaires, Nicole & Katrina.
Guests relaxing in front of the winery, under the oaks.
Guests take a tour of the wine sensory garden, a place to match wines with freshly picked herbs.
Tables set, menus laid out, salivating commences.
Young maidens serve the guests.
Freshly baked organic bread from the outdoor oven made by Matthew Frey.
A good time had by all.
POSTED THURSDAY, AUGUST 4, 2011
American icon Willie Nelson recently received the 2011 Sustainable Biodiesel Alliance Visionary Award in San Francisco. Sponsored by environmental nonprofits Amazon Watch and Sustainable Biodiesel Alliance, the event focused on how living local can have a positive effect on people around the world.
Frey Biodynamic Wines were proudly donated to this event.
Read more on the Huffington Post.
POSTED THURSDAY, JULY 28, 2011
Demand for organic food is ever growing, as confirmed by another poll. This is always good news as organic food production is better for everyone's health, and for the planet, in so many ways.
As summarized from ThePacker.com: "...A majority of Americans pick organically produced foods over conventionally produced when given the choice, according to a new poll... Among the reasons for choosing organic, survey participants cited supporting local growers and health concerns..."
Winemaker and vegetarian Paul Frey and his sons planting organic watermelons in vineyard.
POSTED TUESDAY, JULY 26, 2011 – By Derek Dahlen, Frey Wine Vineyard Manager
We just completed our second wheat harvest, all of it grown between rows of our organic vineyards. This cereal harvest is a part of our ongoing experimentation with growing local organic food with the wine grapes.
Ripe organic wheat ready for harvest between the vines.
This year brought some changes to the wheat program, as Frey Vineyards bought out the other members of the group that originally purchased the mini-combine, while they upgraded their own machine for wheat harvesting in Mendocino County. Check out their website at Mendocino Grain Project. Having our own combine now gives us more flexibility for timing the harvest and experimenting with different crops.
Matthew Frey running the combine in the Frey Potter Valley vineyard.
A repair on the combine allowed us to harvest the wheat more efficiently. It now reaps a much larger percentage of the crop and the grains are coming out cleaner. The grinding stone also got a facelift, as Matthew Frey installed a new motor with variable speed, allowing us to fine-tune the grinding process.
Derek and Matthew harvesting organic wheat from between rows of organic winegrapes.
The crop in our Redwood Valley vineyards weighed in at over one thousand pounds. At our Potter Valley vineyard, which has very fertile soils, we pulled in over 3,000 pounds! Time to get baking! We hope to offer samples of the flour to our wine club members. You can join here! We will also be serving bread from our homegrown wheat at our upcoming midsummer party, Saturday, August 6th. Come and taste the wonder of fresh ground grains!
POSTED SUNDAY, JULY 24, 2011
Young organic sunflowers at Frey Vineyards.
At Frey Vineyards this year we are experimenting with growing sunflowers to press for high quality organic oils. Sunflower oil is great for cooking and as a body oil. The plants also provide excellent food for our ranch bees as the flowers mature. Sunflower oil is the most important source of food oil in the world, and we are excited to start producing it here.
We chose the Russian cultivar Peredovik sunflower (Helianthus annus). While most sunflowers have an oil content of 25-35%, the peredovic can yield up to 50% oil from its small black seeds. The Peredovic sunflower also has a very short growing season of about 12 weeks which allows plenty of time to maturity despite our wet and soggy spring this year. We will harvest in the fall and press the seeds in our cold-press seed press. This year we expect about 25 gallons and hope to expand in the future.
The sunflower project fits nicely into our ever-expanding quest for more local sources of basic food products. We can harvest them with our small combine, which is also used for harvesting wheat that is interplanted in our vineyards. The spent press cake of the sunflower is a high quality feed for livestock and the stalks will make a great addition to our compost piles.
We will keep you posted about our progress!
POSTED WEDNESDAY, MAY 25, 2011 – By Eliza Frey
While at Millésime Bio in Montpellier this year, Eliza Frey and Derek Dahlen met Jason Cole, an American wine educator living in France. He teaches at SupAgro as part of their European Vine and Wine Masters Program: Vinifera Euromaster. SupAgro is an international center for higher education in agricultural sciences that teaches students from around the world. Jason took a bottle of our 2009 Organic Zinfandel to share with his class. Zinfandel is a fascinating wine for Europeans, as it is a New World grape that isn't grown outside the US. The students from all over the world were thankful and intrigued by an organic wine from California in their selection, as they expressed personally bellow. Thanks Jason for exposing your class to Frey Organic Zinfandel!
Below are thank-you notes from the class:
POSTED THURSDAY, MAY 5, 2011 – By Eliza Frey
Frey Organic Pinot Noir vineyard with clover cover crop.
Happy Spring from all of us at Frey Vineyards! It has been another wet and cold spring here in Mendocino County, Northern California. Bud break on the grapes was about 2 weeks late and we have already received well over our annual rainfall. In the vineyards, pruning is almost finished and our inter-planted grain crop is coming along nicely. In the cellar, we are racking and filtering our 2010 wines and just releasing the first whites (Organic Sauvignon Blanc) with Pinot Noir right around the corner. Please find below some news from the Vineyards and as always, a safe and healthy season to all!