Flourish Magazine

Flourish Fall 2013

Flourish Magazine, the North Bay's Guide to Sustainable Living. Serving Marin, Sonoma and Napa counties and sharing the stories of local people working towards sustainable living, organic foods and eco-conscious lifestyles.

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home to the rare Kenwood Marsh Check- Not only does he focus on "clean" wa- to people," he explains. "It's all part of erbloom. "And it's one of the few places ter but on producing "clean" wine that's the same commitment to sustainability. in the United States where you have a low in histamines and sulfites that can Wine should not only be delicious, but it forest connected to wetlands. Black bears, bother those who are allergic to them should be good for you." mountain lions, foxes, bobcats and otters (including his wife). This is achieved by all visit the pond." triple hand-sorting of the grapes, main- his efforts toward "green" winemaking, taining a clean fermentation environment Rex adds, "I'm proudest of the wines we to fill in the wetlands, that wasn't an op- and monitoring the yeast for stress before make. And I'm proud of the fact that we tion for the Rexes. "Our intention was to they produce histamines. make them responsibly. We live here. Though some buyers might have opted preserve and restore it. The wetlands were "We've taken this desire of being sensi- covered with blackberries. We cut them by tive to the environment to being sensitive Though he's justifiably pleased with That's the best part about being a winemaker. You get to live here." hand, removing all non-native growth." Adjacent to the 12-acre wetlands are seven acres of certified organic vineyards that are inspected every year. The rest of the land has been left to its natural habitat. Water conservation has been a priority for Rex since building the winery. "When we started, it took 30 gallons of water to make a gallon of wine. We've gotten it down to four gallons of water." This is achieved by using steam instead of water for cleaning and, most importantly, through a bioreactor constructed on the hill above the winery. "The bioreactor is a substitute for open pond recycling," Rex explains. "It's the future of wastewater recycling." As the wastewater moves through a series of tanks, bacteria eat all the biofactors. Solids are extracted and separated, and the sludge provides nutrients in the compost pile and in the vineyards. "It's incredibly rich in nutrients." Rex is now able to recycle 98% of all the water used on the property and 100% of the solid waste, an admirable feat. FALL 2013 • FLOURISH 33

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