Sitting under the golden light of a setting sun, a glass of delicious wine in hand…it’s a true life-luxury. Impossible as it sounds, that perfect moment can be upgraded. Knowing what’s actually in the glass, and even better, how it got there, and that the news on both fronts is good news, can bring the joy factor up by magnitudes. That’s when we look to organic and biodynamic wines. A growing movement in the current wine world (thankfully!), these vinos are a conscious choice for people who care about what they consume and how it impacts the planet.
Organic winemaking starts in the vineyard, where synthetic fertilizers, herbicides, and pesticides are replaced with natural alternatives. This method reduces the environmental impact and encourages biodiversity—pollinators, beneficial insects, and vibrant flora thrive in organic vineyards, creating a balanced ecosystem. In the cellar, organic wines are made with minimal intervention, and any additives, such as yeast or clarifying agents, are also organically derived. The result: A wine that reflects the purity of its ingredients and the care that went into its production.
Biodynamic winemaking takes these principles even further, treating the vineyard as a self-sustaining ecosystem, using natural preparations made from manure, herbs, and minerals to enrich the soil and promote vine health. There’s also a cosmic element—biodynamic farmers often follow the lunar cycle to guide their planting and harvesting. It’s a practice based on nature’s rhythms, aimed at enhancing the vitality of the vineyard.
In the U.S., a wave of innovative vintners is embracing these techniques, helping to revive a tradition while also advancing modern winemaking. These producers are making it easier than ever to enjoy outstanding wines that are in keeping with a lifestyle that values health, sustainability, and connection to planet earth. Cheers to that!
Frey Vineyards, in Mendocino County’s Redwood Valley, on a landscape surrounded by impressive redwoods and coastal mountains, where warm days are balanced by cool breezes off the waters. has been family-owned since 1980 and was the first in the U.S. to fully commit to both organic and biodynamic winemaking. The Frey family’s philosophy is simple: let the land speak for itself, and that MO produces outstanding wines. They farm without any synthetic chemicals, relying instead on biodynamic traditions that include using herbal soil preparations and lunar planting cycles, and craft their wines without added sulfites or preservatives.
The Freys, as you can imagine, take sustainability very seriously, with their entire operation running on solar power and farming practices designed to support biodiversity. Their vineyards are a living ecosystem, where healthy soils feed the vines, and wildlife thrives alongside the grapes.
Shannon Family of Wines, located in California’s Lake County, takes full advantage of the region’s volcanic soils, rugged mountain terrain, and high elevation to produce concentrated, flavorful grapes for bold, expressive wines.
The family-owned and operated estate spans over 2,000 acres, half of which has been transformed into a habitat for wildlife as part of their devotion to environmental restoration, turning former vineyards back into wetlands and forests to encourage biodiversity.
Regenerative viticulture is paramount to the family. By focusing on soil health and utilizing only organic farming materials (they use flocks of sheep to mow the grass and plants and deliver natural fertilizer), the family not only aims to produce better wines but also to replenish the land itself. Their portfolio includes everything from rich, dark Zinfandels to crisp, mineral-driven Sauvignon Blancs.
Dry Farm Wines takes a different approach to winemaking, focusing not on a single vineyard but on curating wines from small, organic, and biodynamic family farms around the world. The company partners with winemakers who share a commitment to farming without irrigation—hence the name "Dry Farm." This method promotes healthy vines with deeper root systems, which are better able to access nutrients and water naturally.
Dry Farm Wines has built a reputation for offering excellent wines that are both low in alcohol and sugar-free. Every bottle is lab-tested to ensure that it meets their strict criteria: wines must be organic or biodynamic, contain no additives, and have less than 12.5% alcohol. By focusing on natural winemaking techniques, they ensure that the wines remain as close to their original state as possible—untainted by chemicals or unnecessary processing.
Fossil & Fawn, a small, independent winery based in Oregon’s Willamette Valley, got its name from the fossils found in the vineyard’s soils and the wildlife that roams the property. Founded by two friends, the winery is known for its experimental style and dedication to minimal-intervention practices, producing natural wines that highlight the characteristics of their vineyards without relying on additives or heavy manipulation in the cellar—they focus on natural fermentation, avoiding commercial yeasts, and limit the use of sulfur, letting the grapes’ flavors shine.
Fossil & Fawn’s lineup includes varietals like Pinot Noir and Riesling, but they’re not afraid to experiment with offbeat blends and spontaneous fermentation techniques. Referring to themselves as “odd and yummy,” Fossil & Fawn show off a playful and adventurous attitude, evident in both the wines and their graphic labels, which reflect the fun and creativity that goes into all of their bottles.
When Steve Osborn and Kim Wagner fell hard for an historic, abandoned farm and vineyard on a limestone ridge in New York’s Hudson Valley, the idea for Stoutridge Vineyard was born. Today, the winery, on land known to have vineyards that date back to the late 1700s, operates with a sustainable, hands-off approach to both farming and winemaking—its process is a gravity flow operation that relies on solar power and produces without filtering, fining, or any additives. This means that what goes into each bottle is as close to its natural state as possible—no sulfites, no artificial manipulation.
Vintages are stored in sustainable untoasted Hungarian Oak barrels that do not impart any oak flavor to allow the wine to develop natural complexity over time, resulting in bold reds, crisp whites, and lively pet-nats (naturally sparkling wines).