I will admit, I was hesitant going on a wine tour knowing that I wasn’t the biggest fan of wine, but knowing that the tour highlighted Wilson Creek’s usage of Regenerative Agriculture, I knew that no matter what I would at least enjoy hearing about sustainable farming practices.
Although it was a rainy day, our wonderful tour guides’ (Brian and Tank!) pleasant demeanor and engagement allowed the tour to kick off to a beautiful start.
Now, back to the wine! Over the course of the tour we learned about the incredible family history of the Wilson family, wine tasting techniques (completely changing the way I experienced wine), the food science minutiae associated with the development and complexity that gives each wine its own unique profile and of course the incorporation of regenerative agriculture.
As pictured above, Wilson Creek’s Cabernet Zinfandel wine actually pleasantly surprised me, this deep red was bold and fruity. As mentioned, I’m not much of a wine-o but this wine definitely allowed me a greater appreciation for reds. The star of the show for me.. their White Cabernet Sauvignon (now, I will disclose I am partial to white wines and am a “Cab Sav” fan), it was delicious! So crisp, so fruity, so refreshing, literally the perfect wine for a summer day, it was that moment where I truly understood the fanaticism around wine and the true beauty of one of the world’s oldest beverages.
The simplicity and naturally synergetic relationship between the vineyard grapes, natural grasses and flowers (pictured in the first photo above) seem almost like a no-brainer when it comes to embracing the sustainable farming practice that is regenerative agriculture.
After several beautiful glasses of wine, I pondered over the future potential of Wilson Creek’s wines. Considering their prioritization of regenerative agriculture and its key tenant of fostering biodiversity—I wondered if —as the years go on and the soil becomes richer in nutrients, could the wine’s flavor potential and profiles eventually surpass other local wineries practicing more controlled farming.
As a dietitian with an emphasis in public health, food sustainability is an extremely important facet of the One Health principle, acknowledging the importance of the interconnectedness of humans, living organisms and the environment being interdependent on the successful health outcomes for all beings.