Editor: Elizabeth Wieck
copuright 2012 Art of Living, PrimaMedia,Inc
Situated in northern California’s
beautiful Sonoma Valley area resides a unique one-of-a-kind vineyard
called the Benziger Family Winery. Aptly named due to the more than
twenty family members that run the enterprise, the winery employs
green Biodynamic technology to create a distinctive atmosphere to the
compound and a matchless flavor to their wines.
When Mike Benziger and his wife Mary
laid eyes on the 85-acre land in the 1970s, they knew it would be the
perfect place to cultivate grapes and run a winery. With much
persuasion to the old doctor who at the time had owned the land, and
apparently enjoyed consuming wine more than producing it, they
finally obtained the property that now houses Benziger Family Winery.
Not long after Mike and Mary made their purchase, siblings Chris,
Joe, Bob, Jerry, and Patsy joined the venture along with their
parents. Since then, their work ethic and values have been centered
on family, great wine, and healthy vineyards.
They initially farmed and cared for
their vineyards in the same manner as everyone else. They used the
same pesticides and other chemicals to tend to the growing grapes and
other aspects for creating their wines. Eventually they found that
these harsh chemicals were taking a toll on their soil, and that it
was not as rich as it had once been. The family began to research
Biodynamic and organic farming, and decided to make the big switch in
the mid 1990s.
Becoming Biodynamic certified is a very
arduous process, as it takes time, research, and a lot of effort. The
Benzigers eliminated all artificial and chemical products and changed
to a more natural way of wine production. With the aid of an
entomologist, they created orchards with certain plants that
attracted bugs to keep the pest population under control. They began
to employ water-recycling techniques and now recycle two million
gallons of water each year. Birds, owls, cows, and chickens were
brought to live on the property to add a more holistic feel and to
use manure as fertilizer. A unique feature of the vineyard is the
underground wine cave were the fermenting barrels are stored. Because
of its situation under the cool California hillside, the cave does
not require refrigeration, furthering green economical values. Their
conversion to an organic way of viticulture began in 1996 and was
complete in 2000, making them the first Biodynamic certified
winemaker in the Napa and Sonoma valleys.
Once the estate was in order, the
Benzigers and customers discovered a distinct flavor in the wines.
Because the compound is situated in a fertile volcanic bowl, there is
a diverse spectrum of soil types, which creates the concept of
farming for flavors. One of their chief ideas in the winemaking
process is that the personality of the vineyard is preserved,
creating wines that have “character and conscience.”
The Benzigers offer about twenty
different wines per year, with current releases including cabernet
and Bordeaux blends, pinot noir, sauvignon blanc, chardonnay, merlot,
zinfandel, and port. Their bottles are moderately priced, with the
cheapest being around twenty dollars.
