Arterra will be the first Organic Vitis Vinifera vineyard in the mid-atlantic.
Introduction
Arterra initiated a half acre organic trial in 2023 with Cabernet Sauvignon, expanded it to a full acre in 2024 by adding Roussanne, and has now converted the entire 8.5 acre estate vinifera vineyard to 100% organic operations in 2025. While successful, there is still a great deal of risk and learning underway, as we discover varying degrees of susceptibility to different diseases amongst the different grape varietals, and as we trial several concentrations and combinations of organic spray materials with attention to expense and efficacy. Arterra will be the first Organic Vitis Vinifera vineyard in the mid-atlantic – as such this is a self learned adventure; going where no-one has gone before isn’t easy and isn’t always smooth. But if we don’t push forward, we can’t ever expect to get anywhere. We are taking the lead on this one, but also have full respect for the mid-atlantic region’s one certified organic vineyard, Loving Cup, as they have taken these steps before us with Hybrid and American varietals.
Why Now? What has Changed?
The achilles heel was Black Rot infections during flowering and fruit set, which occurs in late May through Early June. Within a few weeks of flowering, the young small berries would wither and die. Black Rot is acutely extreme in the mid-atlantic, and elsewhere is generally a minor disease, as such minimal research and development has targeted it. However throughout much of the world, there is significant pressure against use of conventional chemicals, and many countries are implementing severe restrictions. This has led to development of an increased number of biological pesticides; these are disease control materials that either are actual living biology (bacteria) or compounds derived from natural materials. These biopesticides can either colonize the plant surfaces and out-compete the pathogen for the infection site; or can generate an allelopathic response that wards off the pathogen; or initiates a stronger plant defense response; or has a ‘paralysis’ or lethal impact on the pathogen.
Sulfur and Copper have been standards in organic production, and still are. Arterra has incorporated two biological materials and one naturally derived compound; all of which work together to mitigate pathogens. Each alone might not be sufficient, but working together seem effective. Some of these materials are quite costly, and so trials are underway.
Timing of both sprays in relation to weather, and hand work to eliminate trapped wetness on the vines, are the critical first steps of management. A good site with air movement is extremely favorable. Some varietals seem more robust than others.
How Does this Fit in with Arterra Clean Wine?
Arterra has always utilized an organic program from mid june through harvest. Furthermore, regardless of organic versus conventional materials, there must not be any pesticide residue on the fruit at harvest, because Native Yeast are very sensitive to fungicide. Therefore we have always stopped spraying anything that leaves a residue far enough ahead of harvest to know we are bringing in clean fruit. So I honestly always felt ok about it from the clean wine perspective. The layer that this brings is a comprehensive philosophy of quality and stewardship. Now we no longer have to be concerned with exposure to conventional pesticides, the vineyard is responding very favorably to the organic materials for their overall health, and many of the pests simply seem to less prefer our vines as their food source. The vineyard overall has an improved energetic. And for anyone who buys organic fruits and veggies, those organic options really do always taste far better, so we assume that is a big improvement to our wine as well.
If the Grapes are Organic, is the Wine also Organic or Clean?
VERY MUCH NO!
To be organic wine requires native yeast fermentation, no sulfite added, no other synthetic chemicals added. To have all those criteria is extremely rare. Most “natural wines” and “clean wines” do use sulfite, just at lower levels; European Organic Certification actually does allow significantly ore sulfite than USA organic certification. As such most American wines are labeled “Made with Organic Grapes.” But after that – if you can find it in a store, it is often still mass produced wine with conventional winemaking practices – which is certainly not clean. It is quite often the smaller producers – like Arterra – that are focused and dedicated enough to carry out clean wine practices along with organic production. To me this means Native Yeast, a tiny bit of sulfite, and nothing else.
Leave a Reply