Page 42 - GrapevineMarApr 2022
P. 42
Around The Vineyard
any, do biodynamic practices have when it comes Following the 2020 wildfires, Brooks Wines only
to helping mitigate the impacts of wildfires on the made about 20% of its annual production due to
West Coast and global climate change? Following the level of impact the smoke had on grape qual-
are reflections from five Pacific Northwest Detmer ity. “Once you’re under a blanket of smoke, there
Certified Biodynamic focusing on addressing these doesn’t seem to be much you can do about that,”
21st-century challenges in their vineyards and win- Jarreau said.
eries.
As a biodynamic winemaker, Jarreau
has a limited number of tools in her
toolkit from an organic standpoint to
alter their wines. “We did a number of
experiments. Some wines were really
nice and drinkable, but others were
obviously smoke impacted.” Ultimately
they chose to sell their wine in bulk,
and it was bottled and used elsewhere.
Also, they launched a fundraiser to
compensate their growers for their
losses.
Moving forward, they are exploring
how animals can be part of the solu-
Image Credit: Brooks Wines tion on site. Also, they seek to be even
more selective in the cover crop usage
Brooks Wines, and will try to leave a permanent ground cover in
Amity, Oregon place, which will help lower tillage and soil destruc-
tion.
Since the late Jimmy Brooks founded this
medium-sized family winery in 1998, Associate Cooper Mountain Vineyards,
Winemaker Claire Jarreau noted how Brooks Wines Beaverton, Oregon
has remained passionate about its environmen-
tal impact. In addition to being Detmer Certified Family-run Cooper Mountain Vineyards was
Biodynamic, they are members of 1% of the Planet, founded 40 years ago and has been Detmer
a nonprofit that certifies businesses and individuals Certified Biodynamic and certified organic since
that meet their high-bar commitment by donating 1998. Currently, they own and manage seven vine-
1% of their annual sales or salary to environmental yards located within twenty miles of their winery.
causes.
According to winemaker Gilles de Domingo, cli-
While managing an old vineyard can be challeng- mate change has influenced their vineyard, soil
ing at times, Jarreau attributes the overall health and lands. “We have seen more drought, different
of their vineyard to their application of biodynamic insects and a slow change of the ecosystem.” In
principles. For example, they dry farm and source biodynamic farming, they consistently adapt to
from dry-farmed vineyards, a practice that allows nature. Because they spend their time observing
them to conserve resources by not irrigating the the evolution of nature, they tune their method of
vineyards. farming in accordance with climate change.
Over the past decade, this region has seen As a result of the more frequent temperature fluc-
increased temperature fluctuations. According to tuations, de Domingo said they have more insects
Jarreau, as the winery is in the Eola-Amity Hills issues in their vineyards. “Therefore, we are focus-
region, one of the cooler regions in the Willamette ing on the implementation of insect and predator
Valley, they can still produce fresh, acid-driven habitats in order to create a more balanced biodi-
grapes despite ongoing temperature shifts. versity.”
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