This pristine land, which lies prominently in one of the premium wine viticultural areas of the world, has become a legendary vineyard.
Legendary is an understatement; as the land was tectonically formed 26-million years ago by three volcanoes emerging in lava fire from out of an inland sea of the ancient Pacific. From this ultimate power we now find the richest and rarest of soils and supersoils seen nowhere else. Amazingly, the “backyard” volcano trio exists within the property lines, and the natural grapes flourish in the volcanic earth. Shades of Shangri-La!
Correlating Soil Nutrients to Flavors
Natural flavors derive from minerals and nutrients. It is a simple fact and nature’s way. Health derives from minerals. All major experts on this subject agree that most of the diseases in this country, like diabetes which is now at epidemic proportions, and obesity (a mineral-starved condition), find their root cause in the mineral depleted soils that dominate our corporate farmlands.
And so it is with wine. Almost all of the wine made in this country acquires flavor structure from oak barrels or chips and winemaking manipulation with chemical additives that can be carcinogenic and need not to be listed on labels. But with the new intense concerns about artificial flavor and color and natural flavors, what is actually known about soils and minerals and the relationship to flavor in wine and to our health is becoming front and center for the public.
These questions were in part the scientific queries that prompted the most significant long-term research efforts ever undertaken regarding the impact of soil types, nutrients, and properties in respect to wine quality and flavor perceptions. This research found its ideal location with Carmody McKnight Vineyards. The understanding of this critical soil-flavor-terroir-wine quality relationship has long been pursued, especially in Europe. In fact, for centuries; but because of newly developing technologies, this was now the time and Carmody McKnight was now the place.