The Huffington Post's Kelly Mitchell recently visited Mendocino Wine Company and toured Parducci Wine Cellars with co-owner Tim Thornhill to discuss innovative water recycling methods, wildlife habitat conservation, and the making of great wine.
The article features an in-depth profile of Thornhill that shows how the combination of his background in ranch work, success as a landscaper, and unique approach to problem-solving resulted in Parducci becoming "the very first carbon neutral winery in the United States to operate on 100% green power."
The winery's huge strides in water conservation are instructive in light of California's continuing drought. After purchasing Parducci in 2004, Thornhill reduced the winery's wastewater pollution by installing filters and "trickle towers," in addition to recycling both leftover machinery and sugar-eating, filamentous fungi (which keep the trickle towers clean). Also key was creating a habitat based on the Everglades, the world's largest natural water filter system, which turned Parducci's former wastewater pond into a certified wildlife habitat. Mendocino Wine Company has received the GEELA Award (California's highest environmental award) three times, and Thornhill is able to recycle 100% of his winery's water at any time.
Thornhill's success comes from a rugged individualism that doesn't believe in the word "can't" and still remembers the lesson of his parents to leave things better than how you found them. Parducci's True Grit line of craft wines (made from 100% Mendocino grapes) perfectly reflects Thornhill's iconoclastic philosophy in the same way the line's boot illustration celebrates the bold determination of the visionary winemakers who planted grapevines here in the 1800s.
Taste one of our Mendocino wines today!
Examiner.com provides a succinct but comprehensive history of Parducci Family Cellars before extolling the virtues of the True Grit Reserve line of wines and offering some mouth-watering food parings.
The Examiner's True Grit Reserve tasting notes:
2013 Reserve Chardonnay: "This elegant Chardonnay shows a nice balance between fruit, acidity, and wood. Green apple, lemon and caramel on the aromas. Lovely dance of ripe pears, pineapple and caramelized apples on the palate. We enjoyed this wine paired with a homemade mac & cheese."
2012 Reserve Red: "This approachable red blend shows aromas of ripe plum, vanilla, and hints of spiced rum. On the palate, this wine feels well structured, with pleasant tannins and acidity. Displays flavors of ripe blackberries, plum, baking spices and notes of wood. We enjoyed this wine with thick pork chops seared in the pan and finished in the oven; seasoned with a rub of kosher salt, black pepper, paprika, onion powder, and garlic."
2013 Reserve Petite Sirah: "This wine has a very expressive bouquet of ripe raspberries, violets, sweet vanilla and notes of coffee bean. On the palate, this well-crated wine feels silky with flavors of ripe dark fruit, black pepper and sautéed mushrooms. This Petite Sirah has pleasant acidity with a deep finish of ripe fruit and toffee flavors and smooth tannins. We enjoyed this wine with a Neapolitan-style pizza topped with pepperoni, mushrooms, caramelized onions, and fennel."
2013 Reserve Cabernet Sauvignon: "This robust Cabernet Sauvignon shows aromas of dark berries, red currants, toasted wood and hints of eucalyptus and wet slate. On the palate, this wine feels a bit chewy and well-balanced with bold flavors of dark plums, ripe fig, dark berries, and notes of earth."
Try one of the True Grit Reserve wines today!
Fiona Ma has recognized Parduci Wine Cellars for their “groundbreaking and forward-thinking approach to sustainability in wine production.”
“I am truly excited to recognize such innovative and pioneering leaders in the field of sustainability,” said Ma. “Parducci Wine Cellars has been a true leader in producing amazing California wines, while implementing some of the most rigorous and socially-responsible production methods possible.”
Try a bottle today!
Parducci rep and Colorado Springs School alum Jess Arnsteen recently hosted a field day for CSS students exploring Parducci Wine Cellars.
Joohyung K., Junior, Class of 2016 wrote a touchingly vivid account of the day's excursion, breaking down the science of biomimicry into understandable chunks, and conveying many sense memories of the winery's organic garden and wetlands waterfalls.
Thanks to all involved in providing a stellar day "working the land" for CSS's students!!!
Tim Thornhill, Chief Operating Officer of Mendocino Wine Company, producers of Parducci Wine Cellars and Paul Dolan Vineyards, is Mendocino County’s expert in water reclamation and conservation. He was recently featured in an episode of Food Forward, a PBS show highlighting forward-thinking farmers, chefs, fishermen, teachers, scientists, and entrepreneurs.
The episode, titled "Quest for Water," takes a close look at water issues in the country, how it affects our food supply, and what some, like the Thornhill family, are doing to help conserve this valuable resource. You can see Tim’s segment at around eighteen minutes into the episode.
Sacramento Bee columnist Mike Dunne recently met with Mendocino Wine Company’s Tim Thornhill to discuss the company’s water conservation and reclamation efforts at Parducci Wine Cellars.
With California experiencing the worst drought in history, the subject is both timely and significant. And, as Parducci Wine Cellars has come to find, implementing water conservation programs produces even better wines.
Once more, Parducci Wine Cellars is in the news for a progressive, aggressive, and effective water-conservation program.
Rick Bakas, blogger of "The Traveling Palate: A Sommelier's Guide to Living Well,"interviews Tim Thornhill, Parducci Chief Operating Officer, and concludes, "California's wine industry can directly impact the severity of future drought problems starting now. A man with no prior wine industry experience motivated by leaving something to his children might just have the solution we've all been hoping for."
Overview of Parducci Wine Estates' water management system
In Episode 9 of Food Forward TV, "Quest for Water," Tim Thornhill takes us on a tour of Parducci Wine Cellars. Where once sugar water flowed freely from Parducci's drains, Tim Thornhill has designed and implemented a system of making wine that doesn't waste clean water or degrade the nearby environments.
Learn more about Food Forward TV, the new PBS series about Americans transforming our food.
In an interview with Rick Kushman of Capital Public Radio in Sacramento, CA, Tim Thornhill reveals his efforts and successes of treating the waste water at Parducci. Kushman's time at the winery and follow-up interview is a testament to Parducci's commitment and expertise in the area of sustainability.
Listen to the interview. (13 min, 56 sec.)
Learn more about the segment.
Organic Connections spotlights the organic and biodynamic practices of Parducci Wine Cellars with a detailed profile of the winery's debris removal, water cleansing and reoxegenation, and natural integration.
The article illustrates the engineering principles behind the winery's water recycling and constructed wetland, as well as the holistic philosophy behind its operation.
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