The Art of Organic Terroir:
A Talk with Shinn Estate Vineyards David Page
By working to create healthy and self-sustaining soil and vines, we can ultimately achieve what winemakers call terroir, which I define as the 'taste of place'. Force-feeding vines with chemical nutrients and harmful pesticides is the extreme opposite of terroir, and cannot give anyone a true 'taste of place'.
December 29, 2006