Grapes from the North Coast appellation, a rather large AVA, are harvested from multiple vineyards chosen for their excellent site location and soil makeup. Each site contributes its distinct characteristics to create this complex, profound wine. In the vineyard, canopy management and crop thinning are instrumental in achieving the perfect fruit-to-acid balance. It is aged in 100% stainless steel drums and on the lees to develop more complexity and mouthfeel.
Our entire portfolio of Benziger wine is certified sustainable, organic or Biodynamic©. Not because we want to be known as "the green winery," but because we know that great wine has green values. In our pursuit of fine wine, we follow agricultural, winemaking and business practices that are good for the earth and the vine, good for the farm worker and the farmer, and good for our colleagues and our customers.
Our family has been growing grapes on Sonoma Mountain for close to thirty years. My brother Mike and his wife Mary discovered this vineyard in the late seventies and purchased the property with the help of my parents Bruno and Helen. It soon became a real family affair when our brothers Joe, Bob and Jerry joined the business, followed by my sister Patsy and her husband Tim. As the youngest siblings, my sister Kathy and I came along with our parents and spent our high school years as New York transplants in a Sonoma vineyard.
In the beginning we farmed the same way as everyone else around here. You spray to keep the weeds in check, to keep the bugs away, and to increase yield per vine. It worked for a little while and the wines were decent. But after a few years Mike really pushed us to consider something different. The earth didn’t look as rich as it once had. Things seemed drier and harder and quieter. Once we really started thinking about the cycles of nature and how interrelated everything is, we realized that our farming approach - while certainly modern - was a little backward.