Grgich Hills, one of the leading wine estates in Napa Valley, is family owned and has recently attained Demeter certification for Biodynamic farming in their vineyards. Grgich Hills has been farming its vineyards organically since 2000, and all 366 acres are certified organic by California Certified Organic Farmers (CCOF). In 2003 the winery began farming 20 acres biodynamically, gradually converting more acres each year. By 2006 the entire estate was completely biodynamic, making it the largest biodynamic grape grower in the United States. On September 14, 2006, Grgich Hills flipped the switch to solar power with 860 photovoltaic panels covering 13,000 square feet of the winery roof, meeting 100 percent of their electrical needs. In 2007, Grgich Hills achieved Demeter certification in their vineyards.
Grgich Hills has found Biodynamic farming perfectly suited to growing top quality grapes. The results are in the taste and bouquet of the wine. A biodynamic wine is not necessarily better than a non-biodynamic wine, but it is always authentic and site specific. Through the techniques of biodynamic farming, grape-growing becomes an art. A biodynamic grape grower becomes attuned to Nature and develops a spiritual relationship with Mother Earth. What used to be just labor is now a labor of love!
After just two vintages of Biodynamic farming, beautiful changes started taking place in the vineyards. The leaves took on an enhanced glow, their color a lovely pale green without any of the bluish-green tint that indicates the presence of synthetic fertilizers. Also, the shoots tend to be proud and upright and the leaves are turned directly toward the sun. The grapes showed greatly improved quality, as well. The Cabernet Sauvignon from Biodynamic blocks exhibited great delicacy despite being fully ripe and powerful. The wine made from those grapes showed exuberant fruit and a powerful structure along with both elegance and harmony.
This Cabernet is elegant with enticing aromas of black fruits and licorice. A good balance of fruit, tannins and acidity make it an ideal partner to robust cooking.