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Frey Vineyards

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Frey Organic Wine Blog

Nicole Paisley Martensen
 
June 13, 2018 | Nicole Paisley Martensen

BioFiltro Water Filtration System

Cycle of worms

It takes a lot of energy to turn water into wine.  In fact, it takes an average of 6 gallons of water in the cellar to produce 1 gallon of wine.  At Frey Vineyards, water is used during the winemaking process for steam-cleaning and sterilizing tanks and equipment, and during harvest season it’s used for flushing out grape stems and seeds from the crusher.  The most common conventional method for treating process water from wineries is an aeration pond, which requires constant electricity to pump and reintroduce oxygen.  The aeration method is not only energy intensive, it’s also noisy and stinky, as the process can take days, if not weeks, to restore oxygen into the water.  What if there was another way to recycle process water back to a beneficial state where it could be re-used for irrigation, without using a tremendous amount of energy and disrupting wildlife (and human life) at the winery?

Enter BioFiltro, an international wastewater treatment company with a patented filtration system that naturally regenerates process water in four hours.  Frey Vineyards first met BioFiltro when our winemaker, Paul Frey, attended a Unified wine show where BioFiltro presented their innovative biological process.  BioFiltro’s patented BIDA® system is a passive aerobic bioreactor that catalyzes the digestive power of earthworms to naturally filter the water after the winemaking process.  This chemical-free system removes grape skins, grape seeds, sugars, and other organic compounds from the water and regenerates millions of gallons of water per year to be used for irrigation and frost protection in our vineyards.  Not only is the BIDA® system extremely energy efficient in its technology (it uses up to 85% less energy than the conventional aeration method), it also generates 75-100 cubic yards of worm castings to be used onsite to enrich our soil, increasing the value of this simple and elegant closed-loop system.

How do these hard-working worms do the heavy-lifting?  The BioFiltro BIDA® system starts with an open-top concrete basin that is layered up with strata of wood shavings, river cobble, and drainage basins.  During start up, BioFiltro inoculates the system with worms and microbes hungry for grape sugars and solids left over from the winemaking process.  Water is pumped across the system with sprinklers, and it gravity feeds down through the layers.  In the top layer, earthworms munch on larger solids and produce castings rich in microbes and bacteria.  By working beneficially and symbiotically together, the organisms form a biofilm, or layers of billions of microbial colonies, that capture, retain, and digest food found in the process water. This film is simultaneously aerated by the worms themselves who are busy moving throughout the system in search of food.  From top to bottom, the process takes four hours.

BIDA layers

At Frey, our BIDA® system will consist of two beds that are approximately 40’x80’ and 5’ tall.  Our system has the capacity to process 10,000 gallons of winery grey water per day, which is the equivalent of 600 showers!  The recovered water then gets pumped into our irrigation ponds, where it is stored for future agricultural use throughout the year.

Drawing on simple biological processes that Charles Darwin observed almost 140 years ago, BioFiltro capitalizes on the symbiotic harmony of earthworms and bacteria to deliver a biofiltration system that revitalizes water so we can conserve a precious resource.  “When I first met Paul and Johnny Frey [our winemaker and assistant winemaker], they understood everything in a second,” says Mai Ann Healy, of BioFiltro.  “After being at the Biodynamic conference last month, it seems like our company has a parallel challenge of showing how returning to the roots of employing natural processes is truly the home run.”

“We were impressed with the simplicity and energy efficiency of BioFiltro’s system,” says assistant winemaker Johnny Frey.  “We are also happy to have the compost-enhancing worm castings as a byproduct and return nutrients to the soil.”  As water scarcity is increasing everywhere, we felt it was an important time to better manage our water footprint.  We’re looking forward to using our BIDA® system at our new winery, and we’re excited about including our BioFiltro tanks on our future winery tours and raising awareness about resource conservation.

Happy worms at home
Happy worms!

Here are photos of the basins under construction at our new winery site.  Stay tuned for more updates and photos!

Building the forms for the worm bed
Johnny Frey building the forms for the worm basin.

Pouring the worm bed

Pouring cement for the worm basins

Pouring cement for the worm basin

 

Frey Vineyards
 
April 13, 2018 | Frey Vineyards

Springtime in the vineyards

The arrival of spring has brought fresh cover crops between the rows of our organic vineyards, and is enjoyed by local wildlife on occasion.  Each photo can be downloaded in higher resolution for use as your computer's desktop or wallpaper.  We hope you enjoy!

Deer at Frey Vineyards
Deer graze in our Pinot Noir vineyard.  Fire scars are visible on the background mountainside.
 

Blooming mustard at Frey Organic Vineyards
Mustard growing in Redwood Valley vineyard.
 

 


Local landmark of Eagle Peak in the distance.
 

Frey Vineyards
 
January 8, 2018 | Frey Vineyards

Great Blue Heron

Following the wildfire last October, the rain and green grass quickly blanketed the lands with soothing vigor.  This intrepid Great Blue Heron is lately making the rounds, hunting for frogs, insects and rodents among the new growth by our organic Syrah vines.  These majestic birds, the third-largest herons on earth, usually find their meals by ponds and rivers.  This one is broadening its culinary preferences by flushing out wild little edibles in the vineyards, far from the waterways.

 

 

Time Posted: Jan 8, 2018 at 10:37 AM
Carolyn Brown
 
May 24, 2017 | Carolyn Brown

Why Soil Life and Microbial Action is so Important

(Written by Carolyn Brown, landscaper and gardener at Frey Vineyards.)

In 1924 Rudolf Steiner, the founder of Bio Dynamic Agriculture,  discussed in his Agriculture Lectures how we must view the soil as being alive and full of life-giving forces.  Also, how a living soil is akin to a plant and how plants themselves are an extension of the soil.  This vitality is passed on to us through the energy contained in foods grown from healthy, living soils.  That wellspring of life energy is not to be found in soils that have plant nutrients applied in a synthetic, chemical form.  Steiner also stressed the importance of making a farm so self contained that it becomes self sustaining; its soil’s fertility is generated, conserved and recycled and the farm becomes its own entity. Creating and applying compost made from spent plants, cover crops and animal manure produced on site is the best way to realize this.  The farm’s soil fertility becomes individualized to the land.  How different this is from relying on importing soil amendments from different regions or even from different countries.

Current scientific research is discovering how very complex the living soil is. There is a complex relationship between soil mycorrhizae – bacteria and fungi – and the plant kingdom.  Plants produce sugars through photosynthesis.  These sugars are exuded from plants’ roots into the surrounding soil, which feeds the soil fungi and bacteria.  In turn, these soil borne microorganisms help dissolve minerals and nutrients essential for plant growth and make them available in a form that plants can use.  The end result is that we get food which is much richer in vitamins and minerals than vegetables grown with synthetic fertilizers.  These microorganisms also allow plants to communicate with one and another!  Mycorrhizae form a giant underground web connecting plants together.  Plants that are being attacked by harmful insect pests pass the word on to other plants, which may protect themselves by making bad tasting chemicals, or chemicals that mimic predatory insect pheromones.  These pheromones draw the plant allies into the farm or garden and they keep the bad bugs in check.  What a great system!  Bio Dynamics means “life engenders life” and healthy living soil creats vibrant, healthy ecosystems and people –  a wonderful testimony to this way of farming.

Frey Vineyards
 
December 7, 2015 | Frey Vineyards

The Soil Story Video

We had to share with you "The Soil Story," a great video made from the people at Kiss the Soil.  Learn how regenerative agriculture and farming play an important role in reducing carbon in the atmosphere.

Derek Dahlen
 
November 30, 2015 | Derek Dahlen

Harvest 2015, Vineyard Report

The 2015 North Coast winegrape harvest began earlier than ever. At Frey Vineyards we began crushing grapes on August 24th. The early ripening varieties including Chardonnay, Pinot Noir and Sauvignon Blanc all matured rapidly and came in quick. Yields of these varieties were also lower than average, leading to worry that the entire 2015 crop would be shorter than expected. Most California wineries can rely on bulk finished wine to compensate for light crop yields. At Frey Vineyards we are limited in our ability to source bulk wines since additive-free wines are not available on the open market.

Organic Cabernet Sauvignon grapes.Organic Cabernet Sauvignon grapes.

As we transitioned into harvesting mid-season reds some fields helped make up the difference, with good crops on Merlot, Petite Sirah and some Zinfandel. It became clear early on that the overall quality of the 2015 vintage had potential to be exceptional. With no problem achieving adequate sugars for proper fermentation, late red varieties were allowed ample hang time to become physiologically mature. Not only were the sugars high enough but the grape seeds tasted nutty and the skins shed their bitterness. Meanwhile, seasonable autumn weather preserved optimal acidity for overall balanced fruit flavors.

An inch of rain in early September knocked the dust down and gave the vines a drink to help stall what would otherwise have been a rushed harvest. The rains then held off for another month avoiding any issues with rot and maintaining easy access into the vineyards for harvest equipment. 

While we were working to wrap up the earliest harvest on record, my wife Eliza and I also welcomed our second child, Iris Ann Dahlen, into the world. Born on October 12th, in the heat of the last week of harvest, we all felt a sense of relief as the 2015 crush was nearing the end. The final load of grapes, on October 17th, came out of the 50 year-old Easterbrook Cabernet Sauvignon Vineyard on our home ranch in Redwood Valley, and it was as perfect as its ever been.

Post-harvest organic vineyards in the mist.

Cover crop seeding and fall compost spreading soon followed and went smoothly. We finished in time to take advantage of early November rains. The rains gave the cover crop seed good germination and helped incorporate the compost into the soils. These practices help to feed the soil microorganisms that are the foundation of organic agriculture. 

As we put the vines to rest for another winter we can reflect on the previous year. So many things went so well, yet there is always room for improvement. Every trip around the sun we learn from our previous mistakes and inevitably new challenges arise. The only universal constant is change and it is our task to adapt to whatever changes may arise. 

Healthy soils, hearty vines, honest wines, happy people! Long live organic wines and family farms!

 

Time Posted: Nov 30, 2015 at 1:59 PM
Nicole Paisley Martensen
 
November 29, 2015 | Nicole Paisley Martensen

Testing A New Kind Of Closure

In our quest at the winery for a carbon neutral impact on our climate, we are always looking for new ways to green our packaging and eliminate waste. In 2013, we began a campaign to modify our wine labels to use 100% post-consumer waste, FSC-certified papers. Now in 2015 we are beta testing a new style of wine bottle closure that is the world’s first closure with a zero carbon footprint. The Select Bio closures from Nomacorc are made with renewable plant-based biopolymers derived from sugarcane. This innovative technology prevents cork taint and oxidation, the closures are produced with 100% renewable energy, and they are 100% recyclable. 

Nomacorc Select Bio Closure made from non-GMO sugarcaneNomacorc's Select Bio closures made from non-GMO sugarcane.

The sugarcane used in the Nomacorc line is grown on non-GMO plantations in Brazil. The sugarcane fields are dry-farmed and replace degraded pastureland, helping to recover soil erosion and increase the carbon content within the depleted soil. Residues from production are closed-looped: they are recycled as fertilization or turned into “bagasse,” a sugarcane bi-product used to produce energy.

Another exciting feature for us is that the Select Bio closures are Demeter® certified. Select Bio closures conform to Demeter’s functional specifications for Biodynamic wines, including the stipulations that a Biodynamic® product must not come into contact with packaging containing chlorine, herbicides, or pesticides.

Our current corks are made from compressed cork shavings fused with a food-based polymer. We have experienced many years of success with them, but we’re always looking for ways to improve our practices with the least amount of environmental impact. There is a general assumption in the wine industry that 3-5% of all wine bottles using a natural cork show some signs of spoilage. The most common reason for spoilage is from oxygen ingress that can occur through the space between the bottle neck and the cork, or through the cork itself. In the case of unsulfited wines like ours, oxygen is a particular culprit in affecting the delicate nature of the wine, so finding the proper closure is imperative. We will be running trials with the Select Bio closures over the next year to ensure that this is the right choice for us.

Eliza Frey
 
March 25, 2014 | Eliza Frey

Sustainable Labels

Forest Stewardship Council release:
“The Forest Stewardship Council mission is to promote environmentally sound, socially beneficial and economically prosperous management of the world's forests.

Our vision is that we can meet our current needs for forest products without compromising the health of the world’s forests for future generations.”

 At Frey Vineyards we strive to green every step of our winemaking, from the vineyard to the cellar, and finally to the wine label itself.  This year we made the switch to using Forest Stewardship Council Certified paper.  We are excited to join forces with the Forest Stewardship Council (FSC).  This step is a natural progression in the development of the most environmentally friendly winemaking possible.

In order to include the logo on our labels, the paper must pass through the FSC chain of custody, which ensures sound environmental practices from the forest to the paper manufacturer, the merchant, and finally to a print shop with FSC Chain of Custody Certification.  We now have confidence that our label purchasing is supporting an independent, third party movement making real strides towards preserving forestland in the US and abroad.

People all over the world depend on forests to live.  Worldwide 1.6 billion people depend on forests for their primary livelihood.  Forests filter water and air and the fungal communities in forests support all life on the planet.  They are also a crucial refuge for countless plant and animal species.  Deforestation is noted as the second leading cause of carbon pollution, and causes an estimated 20% of total global greenhouse gas emissions.

In the US most forestland is privately owned and managed.  With more than 40,000 family owned member forests, FSC works to create demand for products sourced from responsibly managed forests.  Being a member of FSC provides incentives for these families to keep the forests and harvest them sustainably, and not to clear-cut for development or farming.

The Forest Stewardship Council was founded in Canada in 1993 and is dedicated to improving forest practices across the world.  The Council formed in response to the lack of an agreement to stop deforestation at the 1992 Earth Summit in Rio De Jaineiro. Boycotts of forest products had proven to be ineffective in protecting these vital ecosystems because they lead to devaluation of productive forestland.  FSC started as a collaborative project by independent businesses and organizations.  They created a chain of custody process and a logo, which have proven to be successful at encouraging responsible choices by consumers.  The organization now operates in 80 countries and thousands of businesses and organizations are turning to FSC to help make responsible choices for the purchasing of forest products ranging from lumber to papers.

Apart from their work with paper, FSC has had a big impact on the manufacturing of green building.  Green building represents the strongest sector of the construction industry.  In 2012 an estimated 25% of all commercial and 20% of residential construction starts were in the category.  FSC features over 1,000 Chain of Custody building products with more emerging each year.

We want to thank FSC staff and members for their dedication and innovation in supporting responsible forestry!  We are proud to be a part of this growing movement.

Nicole Paisley Martensen
 
August 19, 2013 | Nicole Paisley Martensen

ReCork Recycles

Thirteen billion bottles of wine are consumed annually -- that’s a lot of corks left over when the drinking is done! At present, the majority of corks end up in landfills instead of in re-use applications; in the hands of ReCork, they can have a second use. ReCork is North America’s largest cork recycling initiative and is giving wine corks new life in the form of footwear and other upcycled products.

ReCork logo

With the help of over 1,700 recycling partners, ReCork has collected over 44 million corks. ReCork frequently partners with wineries, restaurants, wine bars, grocery stores and hotels to collect natural corks.  Once collected, the corks are ground down and repurposed for use in new consumer products.  SOLE, ReCork’s parent company, produces cork-soled footwear for women and men. In addition to shoes, recycled cork can also be used in flooring, gaskets, bulletin boards, sports equipment, and even used as a soil amendment in compost (natural cork is a valuable source of CO2 retention).

Compared to aluminum screwcaps and petroleum-based plastic plugs, the production of traditional cork wine stoppers has the smallest environmental footprint. While some alternative closure manufacturers are beginning trial recycling efforts, natural cork is still the easiest and best material to recycle: it is biodegradable, renewable, energy efficient, sustainable and 100% natural.

Grove of cork trees.

Unlike many forest products, cork oaks are never cut down for their bark. Cork oaks (Quercus suber L.) provide an ideal sustainable crop during a life cycle that lasts over 200 years. A mature, 50 year-old tree can be harvested approximately every 9 years for the life of the tree. Here in California, you can find giant cork oaks on the grounds of the State Capital in Sacramento, on the campus of UC Davis, and a few scattered around as specimen trees in Mendocino County. However, the Mediterranean basin is where most of the world's cork is sourced. There are nearly 6 million acres of cork forests in the Mediterranean regions of Portugal, Spain, Algeria, Morocco, Italy, Tunisia and France, with Portugal being the largest producer by far. The Mediterranean cork oak forests are the basis of an ecosystem which is unique in the world, and which contributes to the survival of many native species of plants and animals, including the endangered European gray wolf and the Mountain Iberian wild goat. It is also a source of employment for tens of thousands of agricultural workers. In addition to their recycling program, ReCork has partnered with QUERCUS (the Portuguese National Association for Nature Conservation) and Criar Bosques, a tree planting initiative in Portugal, and planted over 8,000 cork oaks in the Mediterranean.

Want to know how to get involved? The simplest way is to drop off your corks at a ReCork Public Collection Partner in your area. We’ve been collecting our corks at the Frey Ranch and then dropping them off at our local Ukiah Food Co-op, but you can use ReCork’s nifty drop-off locater to find a location near you. If there is no partner in your area, you can send your corks directly to ReCork in 15lb increments, shipping charges paid. 15lbs equals about 1650 corks (that’s a lot of Frey wine!) so we recommend banding together with your neighbors or workplace to make a joint effort in collecting. By recycling a simple cork stopper we can visualize the product source, its evolution into a useful natural product, and its potential for an extended life far beyond its first use in a bottle of fine wine.

Eliza Frey
 
August 17, 2013 | Eliza Frey

Announcing the Organic Vineyard Alliance!

Organic Vineyard Alliance logo"The Organic Vineyard Alliance (OVA) is a group of winemakers, retailers and distributors who have come together to educate, inform and enlighten you about the benefits of organic wine." - From the OVA Website.

For those of you who love staying informed about the latest in the organic wine industry, a great new website has just been launched. The Organic Vineyard Alliance has been spearheaded by seasoned industry members and offers knowledge and clarification around organic wine.

The site is easy to navigate and full of great information.  There is a series of videos featuring our executive director Katrina Frey and other organic winemakers.  Also check out the awesome table that lays out the differences between wine categories including USDA Organic, Made with Organically grown grapes, Biodynamic and more.

As time goes on this website is sure to become a clearinghouse for the savvy consumer who wants to keep up to date on the latest and greatest that the industry has to offer.  Start exploring now!