Showing posts with label Craig Camp. Show all posts
Showing posts with label Craig Camp. Show all posts

Friday, November 19, 2021

Troon Vineyard (Applegate Valley, Oregon): Regenerative Organic Certified

Craig Camp utilized the structure imposed by the requirements for USDA and Demeter Biodynamic certifications to transform Troon Vineyard from a disease-ravaged, underperforming vineyard to one that was reborn, regenerated, rejuvenated, and recreated. But, while he was enamored with the success afforded by the application of those programs, there were some things that were of concern:
  • The USDA Organic certification, in his view, had been largely taken over by industrial organic farms
  • USDA allows hydroponic agriculture (organic without soil is a "head-scratcher" for him)
  • Many animals on organic-certified farms, while in better condition than animals residing in feed lots, do not live in humane conditions
  • He is less-than-comfortable with Rudolf Steiner and the Anthroposocial side of biodynamics.
These concerns were some of the accelerants that pushed Craig to seek certification under the new Regenerative Organic Certified (ROC) program. According to Craig, "Regenerative Organic Certified excites me as it incorporates all the things I find important about the Organic and Biodynamic certifications while also resolving my concerns with both" (Wine Camp). The program:
  • Includes an essential word -- Regenerative
  • Combines the restrictive nature (what you can't do) of organic certification with the proactive, probiotic nature of biodynamics, thus creating a more complex structure for rebuilding soil
  • Adds social programs as a cornerstone, bringing an important element to the certification process
  • Adds animal welfare as an important component.
Troon Vineyard was eventually awarded ROC at the Silver Level, subsequent to a Regenerative Organic Alliance assessment of its farming program as it relates to Soil Health and Land Management, Animal Welfare, and Social Welfare. The information following is gleaned from an interview with Craig Camp (Troon's GM) and Garett Long (its Director of Agriculture).

Soil Health and Land Management
Possession of Organic and Biodynamic certifications meant that Troon easily met the ROC minimum entry requirements while also simultaneously vaulting well down the road to ROC certification. Troon Vineyard regenerative-relevant practices which were not previously discussed include:
  • Agroforestry -- fruit production in the orchard block (some perennials, some annuals), trees on the farm (sycamore, oak, redwood), and incorporation of trees around the pond habitat
  • Increasing biodiversity by managing the farm to integrate wild animals. According to Garett, keeping the overall health of the ecosystem in balance will keep the pest population in check
  • Controlling invasive species -- the two big ones are Yellow Star Thistle and Foxtail Weed. They utilize animals as much as they can and set fires in some areas.
The Gold Level ROC requires no-till for vineyard floor management. Troon is moving towards no-till as quickly as they can with the major impediment being the Red Blotch virus infection of older vineyard blocks. There is some concern that no-till in the older vineyards would encourage leafhopper populations with the potential for proliferation and spread to the newer blocks (The linkage between leafhoppers and Red Blotch virus is not definitive). The approach that Troon is using in the interim is tilling every other row and mowing.

Unlike the other certification systems, ROC seeks measurement data to show that programmatic requirements are being met. Gartet pointed out that ROC requires both in-field and lab testing. For example, soil may be tested for density and texture. Baseline samples are taken from three different parts of the farm and sent to the lab for testing. The samples must include GPS coordinates and multiple sub-samples as well as a composite.

Troon Vineyard will be working on a number of initiatives going forward:
  • No-till drill
  • Integration of animals into the environment
  • Rotational grazing
  • Development of a vegetable garden
  • Increasing the number of perennials
  • Biochar
  • Moving to solar/wind power on the farm
  • Moving to electric farm vehicles
  • Sourcing wine bottles from within a 400-mile radius
  • Ceasing the use of capsules on wine bottles
  • Diam corks
Animal Welfare
Troon needs to be certified for animal welfare as it has sheep, chickens, and dogs. The requirements are much simpler, however, as the meat is not sold. The eggs are sold so the chickens have to meet all organic standards.

Social Welfare
In Craig's view, Social Welfare certifying organizations "do not know what to do with the small farm" (this sentiment, by the way, is shared by the folks at Tablas Creek). Troon Vineyard sought Fair Trade certification but they had no relevant programs (they are tuned to large-scale outfits). Troon therefore went through the ROC Silver with a specially modified program. 

The Regenerative Organic Alliance has heard the complaints in this area and is working with Equitable Food Initiative to design a program that is relevant for the small farmer.

Where Tablas Creek had run up on the living-wage rocks, Troon did not have such a problem. Everyone working at Troon is an employee and is fairly well compensated.

Craig's Thoughts on the ROC
Craig thinks that the framework can be applied to a broad range of farming philosophies and can be used either as a farming framework or to build the culture of the company. 

Craig is very interested in working to convert a broader range of people to this type of farming. To that end, he will help to provide leadership on the issue within the farming community by giving talks, hosting farm tours, and hosting farm-to-table dinners. Troon has set aside a Biodynamic area on the property to entice visitors to walk around the farm. He hopes that their actions will serve as a model for farm and agricultural producers.


©Wine -- Mise en abyme

Monday, April 9, 2012

Tasting of selected current Cornerstone Cellars offerings

While in Napa for the 2011 version of Premiere Napa Valley, I was invited to stop in at the Cornerstone Cellars Tasting Room in Yountville.  I showed up with my posse early on Thursday evening and spent a pleasant hour chatting, sharing experiences, and tasting wine with Craig Camp, the General Manager of the enterprise.  I had such pleasant memories of that evening that I arranged a return visit for my trip out to Napa in mid-March of this year.

Craig had arranged for us to have lunch, a plan which was placed in jeopardy by (i) the late arrival of my plane into Oakland, (ii) a steady rain between Oakland and Napa, and (iii) a slow, soggy, schedule-killing ride between Oakland and Napa.  Craig was understanding, however, and was ready and raring to go when I arrived at the Cornerstone tasting room 2 hours late.

Our (now) late lunch was at Bistro Jeanty, a country French restaurant just across the street from the Cornerstone tasting room.  Craig grabbed two bottles of wine and off we went.  After we were seated, talk turned to the Cornerstone Cellars current offerings and the bottles that Craig had brought along.

The table below shows that Cornerstone's current offerings are distributed across two labels: the flagship Cornerstone Cellars and the newer Stepping Stone by Cornerstone.  Craig went to great lengths to explain that Stepping Stone is a sister label rather than a second label using declassified fruit.  He sees one of the key differences between the two labels as being that the Stepping Stone has more south Napa fruit in its offerings.



Cornerstone Cellars does not grow its own fruit nor does it own any winemaking facilities.  Instead the grapes are sourced from  reputable growers and winery space is leased for winemaking and aging activities.  The table above shows the grape source(s) for each wine.  Names of specific vineyards are not available for the Willamette Valley Pinot Noir.

The first bottle opened was the 2010 Napa Valley Sauvignon Blanc.  According to Craig, the grapes for this wine were grown 200 feet above the valley floor and, as such, provide a different range of aromatics.  The wine is cold fermented (2 - 3 months) after which it spends 6 months in 2- to 3-year-old barrels.  The barrels allow oxygen influence and lees contact for aromatics and texture.  This wine had great aromatics, inclusive of citrus, stone fruits, melon, and tropical fruit and a creaminess which accompanied a mineral acidity and a long, palate-pleasing finish.  In order to show its compatibility with food, Craig ordered Pike dumplings with lobster sauce as an appetizer.  The creaminess of the wine paired exquisitely with the creaminess of the lobster sauce.


Pike dumplings poached with lobster sauce (Source: Urbanspoon)

The second wine tasted at Bistro Jeanty was the 2009 Cornerstone Oregon Willamette Valley Pinot Noir.  As shown in the table, the wine is sourced from five different AVAs in the Willamette Valley.  They were aged for 14 months in 60% new French oak barrels.  I accompanied this wine with a tasty Beef Burgundy.  The wine exhibited classic Pinot Noir red fruit notes along with an earthiness and a soft finish.



At the conclusion of lunch we headed back over to the tasting room to savor additional wines from the 2009 portfolio.



Grapes for the 2009 Stepping Stone Cabernet Franc is sourced from one of the coolest zones in Napa according to Craig.  The wines were subjected to gentle fermentation, in order to yield softer tannins, and spent 18 months in oak. This wine has a herbaceous cherry character accompanying a round, red fruit mouthfeel and soft coating tannins.  A hint of bitterness on the finish.

Craig sees the 2009 Stepping Stone Cabernet Sauvignon as being a little more accessible than the Cornerstone Cabernet Sauvignon.  It can be consumed in 2 to 3 years but can also age well.  On the nose stewed dark fruit, vanilla, and talcum powder.  On the palate chalky green tannins, dark fruit, jam, power.

The 2009 Cornerstone Napa Valley Cabernet Sauvignon is a more characteristic Napa Cabernet Sauvignon with copious amounts of rich black fruit and tannins along with licorice and soy.

The 2009 Cornerstone Howell Mountain Cabernet Sauvignon is inky in appearance with intense dark fruit notes and a phenolic spiciness.  Powerful black fruit on the palate with coating tannins.  This wine will need some resolution time.

The 2009 vintage was the market entry for the Cornerstone Cellars Napa Valley Red Wine, a four-vineyard blend which is aimed at being "... the most profound expression of the vintage ..."  This wine displayed rich dark fruits, cassis and oak on the nose and delivered on the palate.  Some green tannins and heat.  Long, powerful finish.

During the course of our conversation on this afternoon, Craig mentioned his admiration for the wines of Cathy Corison and his long-term goal of moving Cornerstone wines to more reflect that "balanced" style.  I applaud that sentiment as that particular style aligns with my perspective.  The question that Craig will face in that journey is whether his current grape providers will go along for that ride or whether he will have to align with sources that are already there.


© Wine -- The View From Orlando