[AKyung Wine Cellar] The Pure Taste of Organic Grapes... A Milestone for US Wineries

The Pioneer of American Organic Wine Since 1987
Expressing the Pure Flavors of Organic Grapes

Editor's NoteThere is no wine exactly the same under the sky. Even when using grapes grown on the same land every year and following the same methods of winemaking and aging, the results differ each time. Wine is a 'drink of chance' created by the harmony of humans and nature. Each wine that silently disappears after leaving only a single intense memory carries an intriguing story. 'Akyung Wine Cellar' shares one by one the stories of wines that are made and matured according to their unique circumstances.

"Our new name is a great signal of this era."

Giancarlo Bianchetti, former CEO of Bonterra Winery, proudly declared that changing the winery's name to 'Bonterra Organic Estate' would become an important milestone for the entire wine industry.

Scenery of the vineyard at Bonterra Organic Estate.

He believed that although most organic wine producers constantly talk about growing healthier and better quality grapes through eco-friendly practices, they have been negligent in informing consumers through wine labels that their wines are organic products. By explicitly including the word 'organic' in the winery's name, Bonterra not only clearly announced their direction and methods but also hoped that such wine production practices would become an unstoppable trend of the times?and believed that it would.

Bonterra Organic Estate has its spiritual roots in a man named Barney Fetzer. Born in Nebraska in 1920, Fetzer moved to California in the 1950s. Initially engaged in the lumber business, grapes and wine always held a place in his heart. He purchased land in the Redwood Valley area of Mendocino County and planted vineyards, stepping into the wine industry. Fetzer later grew to become a representative producer of the region.

Bonterra began with Barney Fetzer's passing and the next generation of his family. Fetzer repeatedly emphasized during his lifetime the importance of growing grapes and making wine sustainably and organically. His family embraced this philosophy and decided to produce organic wine, leading to the establishment of Bonterra in 1987. The name 'Bonterra' is a compound of the French word 'bon' meaning 'good' and the Latin word 'terra' meaning 'land,' which can be interpreted as 'good land'?a point that clearly reflects what the winery has aimed for from the start.

'Bonterra Estate Collection Cabernet Sauvignon'

The Purity of Organic Grapes, the Ultimate Expression of the Land

As a winery that champions harmony with nature, organic agriculture is a core element of Bonterra Estate. Since its founding, Bonterra has maintained the belief that farming is a reciprocal relationship with the land, continuing organic farming practices. The reason Bonterra farms organically is simple: they believe organic grapes express the purest flavors that the grape variety and land can offer.

To this end, no chemical fertilizers or herbicides are used in the vineyards; instead, natural compost and cover crops?commonly called 'Cover Crops'?are utilized to maintain soil fertility and preserve the ecosystem. Every spring, Bonterra plants cover crops such as legumes, brassicas, and herbs between the vineyard rows to enhance biodiversity. Increased biodiversity provides habitats for beneficial insects and other organisms, helping maintain ecological balance around the vineyards.

Planting cover crops and other biodiversity-enhancing activities simultaneously improve soil fertility, prevent topsoil erosion, and naturally suppress weed growth. This builds a living soil system that requires no synthetic inputs. Additionally, after harvest, grape skins, seeds, and other residues from winemaking are composted and returned to the vineyards, improving soil health and completing nutrient cycling.

Scenery of the Bonterra Organic Estate vineyard.

In winter, Bonterra collaborates with local shepherds to bring sheep to graze in the vineyards, where the sheep eating weeds helps aerate and invigorate the soil. Furthermore, Bonterra adopts no-till farming to enhance topsoil stability, reduce greenhouse gas emissions, minimize water use, and incorporate solar energy, continuously striving to reduce environmental impact.

Organic is the most strictly regulated food label in the United States. To obtain organic certification, the use of fertilizers, pesticides, and herbicides is prohibited, and standards for soil and water quality, animal and worker welfare, and safe product handling must be met or exceeded. Currently, Bonterra holds certifications from 'B-Corp (Benefit Corporation)' and the rigorous 'CCOF (California Certified Organic Farmers)' under the USDA, and is also the largest winery certified by the 'Regenerative Organic Alliance (ROA)' with the 'Regenerative Organic Certification (ROC)'.

Scenery of the Bonterra Organic Estate vineyard.

Mendocino, the Birthplace of Organic Wine in the U.S.

Mendocino County, where Bonterra Estate's vineyards are located, is the northernmost wine-producing region in California. The name 'Mendocino' was given by 16th-century Spanish navigators after Antonio De Mendoza, the viceroy of the Spanish Empire's colony 'Virreinato de Nueva Espana.'

In the 1850s, explorers and farmers who failed in the Gold Rush began farming, leading to the emergence of small wineries. However, by the end of Prohibition from 1919 to 1933, most wineries in the area had disappeared, replaced by pear orchards and nut trees.

It took a long time for Mendocino to regain its status as a wine region, led by Barney Fetzer. After establishing 'Fetzer Vineyards,' Mendocino began to be recognized as a wine region. Under Fetzer's leadership, most vineyards in Mendocino were organically farmed early on, far ahead of other California regions, which is why Bonterra proudly claims to be the top organic wine producer in the U.S. Currently, both Fetzer and Bonterra Estate are owned by the Chilean wine giant 'Concha y Toro.'

A view of the vineyard at Bonterra Organic Estate.

Mendocino County is a large and diverse region located north of the more widely known Napa and Sonoma counties. The wine-producing areas of Mendocino County are mainly divided into two AVAs (American Viticultural Areas): Anderson Valley AVA and Mendocino AVA. Anderson Valley, near the Pacific coast, has a very cool climate and primarily produces aromatic white wines such as sparkling wines, Riesling, and Gewurztraminer.

In contrast, Mendocino AVA, where Bonterra Estate is located, is larger and has a much warmer and drier climate. This is because it lies behind coastal hills reaching 900 meters, reducing the Pacific Ocean's influence. This dry environment has facilitated the rapid spread of organic farming in the area. The region mainly produces full-bodied wines with soft tannins from varieties like Cabernet Sauvignon, Zinfandel, and Syrah.

Cabernet Sauvignon from Bonterra Organic Estate.

The McNab, Bonterra's First Organic Certification

Among Bonterra's wines, the most popular product is the 'Bonterra Estate Collection Cabernet Sauvignon.' The grapes are hand-harvested between late September and October, destemmed, and pressed to extract juice, which undergoes warm fermentation in stainless steel tanks, followed by malolactic fermentation to add softness.

The wine is then aged for six months in French oak barrels, 40% of which are new oak. The finished wine shows a dark garnet color with purple hues. It is noted for aromas of dark fruits like black cherry and black raisin, along with decadent notes of leather, tobacco, and graphite. On the palate, it offers well-ripened, rich tannins and can age for over five years.

Bonterra Organic Estate's McNab Ranch Winehouse.

Bonterra operates a premium line called the Bonterra Single Vineyard Collection, with the flagship product being the 'Bonterra The McNab Cabernet Sauvignon.' The McNab is made from grapes grown in the 'McNab Ranch,' the first biodynamic certified vineyard at Bonterra, certified in 1996. Named after McNab Creek, a tributary of the Russian River and a sturgeon spawning ground, McNab Ranch is the heart of Bonterra's organic farming, covering about 150 hectares.

The 2020 vintage was made from 80% Cabernet Sauvignon and 20% Petit Syrah. Grapes from different vineyard blocks are fermented separately in stainless steel tanks for 10 to 14 days, and only the highest quality wines are selected for final blending. Twenty-five percent of the finished wine is aged for 14 months in new French oak barrels. The wine shows a bright, deep red color with attractive aromas of black currant, fig, and dark chocolate. On the palate, firm yet delicate tannins create a generous medium body, leading to flavors of cassis, toast, and subtle minerality. Notes of tobacco and anise harmonize, leaving a long finish.

'Bonterra The McNab Cabernet Sauvignon'