Dan Berger's Vintage Experiences gives "Bargain of the Week" status to the 2009 Parducci Small Lot Blend Cabernet Sauvignon.
The wine's flavor profile is described as: "Dried herbs, tea, and an earthy note that will be part of the wine's complexity in a year or two. A low-oak, crisp red that works nicely with meat dishes. Made in the old Parducci style!"
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Dan Berger's Vintage Experiences gave high praise to three Parducci wines this week, calling the 2012 Parducci Small Lot Blend Pinot Gris "Exceptional" while describing both the 2010 Parducci Reserve Pinot Noir and 2010 Small Lot Blend Merlot as "Very Highly Recommended."
Berger describes the water conservation improvements that the winery's chief operating officer Tim Thornhill has implemented, also noting that "the wines now coming out of Parducci are better than ever, most following the style set down decades ago by John Parducci, now 95 and the patron saint of the project."
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The Tasting Panel magazine profiles PWC owner and "Habitat Hero" Tim Thornhill, getting the scoop on how the Houston native came to Mendocino and “turned one of America’s oldest wineries into one of America’s greenest.”
The Tasting Panel also mentions how Thornhill's "water reclamation project has conserved water and saved money: Five million gallons are recycled annually. His waterfalls are both esthetically pleasing while also serving to oxygenate reclaimed winery waste water. His man-made wetland is an ecosystem that mimics the Everglades, using plants as a “green filter,” constructively cleaning water for use in the vineyards as well as for Parducci’s certified wildlife habitat."
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A recent SFGate article discusses methods of dealing with winery wastewater, and spotlights Parducci's water recycling wetlands as an example of an environmentally-freindly and economical solution.
SF Gate reports: '"We recycle 100 percent of the water that comes through the winery," says Tim Thornhill, a partner in Parducci winery in Mendocino, who built a wetland for treating his water. "And we do it with 20 percent of the energy you would normally use."'
"Parducci's pond water has a BOD of zero and dissolved oxygen of 5 to 8 parts per million; the minimum requirement for dissolved oxygen in irrigation water is 1 part per million."
'"It's like I'm making water," he says, "which is better than making money because I can't always buy water even if I have the money."'
"He starts his system by being smarter in the winery. Winery workers use brooms and shovels to pick up the bulk of the debris. It saves water and keeps winemaking solids out of the waste. Thornhill also takes the first runoff from barrel-cleaning, a purple concentrate rich with sugars, and puts it on his compost pile."
'"It increases the speed on the compost," he says, "and keeps it out of the wastewater."'
'"I took inspiration from one of the greatest filters in the world," he says, "the Everglades. It's like a labyrinth; water comes in on one end and leaves out the other, and along the way it goes through channels with grasses and organisms that do the actual filtering."'
"The new wetlands, which occupies about one-quarter of an acre, has transformed what used to be a typically ugly pond into a community park and wildlife magnet."
'"It's the No. 1 attraction on the tour," Thornhill says."
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In a recent article on California winery wastewater, Derrick Schneider of SFGate.com interviews Parducci's Tim Thornhill to learn how the winery recycles 100 percent of the water that comes through it. "It's like I'm making water," he says, "which is better than making money because I can't always buy water even if I have the money."
Thornhill says he "took inspiration from one of the greatest filters in the world...the Everglades. It's like a labyrinth; water comes in on one end and leaves out the other, and along the way it goes through channels with grasses and organisms that do the actual filtering."
Schneider notes that the new wetlands have "transformed what used to be a typically ugly pond into a community park and wildlife magnet," and quotes Thornhill as saying, "It's the No. 1 attraction on the tour."
John on Wine was "impressed beyond all expectations, beyond imagination" by Parducci Wine Cellars' eco-friendly farming and water conservation practices: "The grapes are grown in a fish friendly manner. The grapes are often CCOF certified Organic grapes. Some of the wines are even Demeter certified Biodynamic wines. Water is captured, naturally filtered and stored for reuse. Power use has been decreased and many energy needs are met through capturing and using solar energy. Packaging and labels are lighter, smarter, degradable, recyclable, and earth friendlier. Offsets have been purchased and the winery is carbon neutral. Pomace and composted waste is used in the vineyards for fertilizer. In a nutshell, Parducci and Mendocino Wine Company are the greenest wine operation in the United States."
John on Wine continues: "When droughts force extreme water conservation measures, and focus environmental concerns about fish deaths due to water being pumped out of rivers to protect against frost damage to crops, Parducci has created a ready reserve of usable reclaimed water. Parducci has demonstrated greater vitality in plants fertilized with free compost and pomace versus expensive synthetic chemical fertilizers. Owls living in boxes on the property naturally protect the grapes from hungry birds and replace nasty pesticides. Energy prices never go down, but Parducci is less reliant on the grid for power."
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