TASTE
Change in the Grapevine
Capital Region vineyards and wineries are cultivating an environmentally friendly way of life
BY Jennifer Junghans PHOTOS BY Debbie Cunningham
Chateau Davell winemaker and co-owner Eric Hays built his winery on sustainable practices , which includes using sheep and cover crops for weed control , and not filtering or fining the wine .
When winemaker Eric Hays met his wife , Emily Hays , more than 13 years ago in Sacramento , she owned a small shop , Wildflower Boutique , where she sold organic , fair trade and sustainable products . At the time , he worked for a winery in Placerville and wasn ’ t focused on the environmental impacts of conventional winemaking , but his wife immediately began teaching him about sustainability and the importance of treating the environment with respect .
In 2010 , when Hays and his wife opened Chateau Davell in Camino , they built their winery on sustainable practices from day one . “ We do it mostly because we live on the vineyard … and not wanting to be exposed to harsh chemicals . … Secondly , it ’ s to try ( to ) just respect the land and Mother Earth and not poison her ,” Hays says .
In the heart of California ’ s wine country — Mendocino , Napa and Sonoma counties — it ’ s easy to find biodynamically farmed vineyards and organic-certified and vegan wines . But here in the Capital Region , there ’ s an emerging market among boutique vineyards and wineries focused on low-intervention farming and production methods that are cultivating a way of life rather than bolstering industry trends . At Chateau Davell , six Southdown sheep — a small heritage breed — graze on unwanted vegetation and fertilize the 4-acre vineyard in Shingle Springs ( there also is a half-acre vineyard in Camino ), and cover crops ( grasses and legumes ) planted in the vineyard compete with weeds ; control soil erosion ; retain moisture ; allow for ni-
28 comstocksmag . com | November 2020