Somehow this doesn’t surprise me. Vintners are acutely aware of the health of their environment, their plants, and the resulting product. With the refined and particular tastes of many of their consumers, a lackluster wine will lead to lackluster profits. Beyond that though, their customers are, I would venture to guess, more likely to be of the LOHAS mindset, choosing what they consume based on more factors then simply the cheapest available. They want everything they touch to have thought, consciousness, and a lighter impact on the planet factored into them.

How can a wine be green? The grapes themselves can of course be organic, the growing method biodynamic. But what else?

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