Carmody McKnight is real wine, natural wine...
GMO free and no added toxic chemicals in the vineyard or the wine.
Genetic transformation of our diets in the shortest possible time is now replacing our native diets developed over tens of thousands of years; the same with wine. GMO has been around for only two decades, but the results are already in... and they are not pretty!
GMO Wine: The unnatural grafted vine hybrids which dominate vineyards around the world are a viticultural and wine quality failure and have resulted in mass-produced wines that require chemical intrusion in the vineyards and in the winemaking on a major scale to be acceptable.
We make it clear ~ Carmody McKnight is GMO-free, and there are no chemicals whatsoever added to our wine! LINK to the shocking use of added chemicals in wine!
And headaches? Real wine cures headaches. But only real, natural wine -- like Carmody McKnight -- and has so for centuries until chemicalization came into the ugly picture just a few decades ago. Both aspirin and wine contain the anti-inflammatory salicylic acid. Going back thousands of years wine was employed during child birth as an anesthetic to deaden pain or produce a state of anesthesia. If an aspirin gives you a headache real wine might too. But it is as rare as rare can be! The chemicalized wine (and the combining of those chemicals) that now dominate the market place -- not only can produce headaches but also all kinds of life-threatening diseases. We urge that this vital message reach the public at large!
Taste and drink the natural beauty!
natural wine ~ natural beauty
"Natural Wine" is the talk of the wine world and almost no one has a clue what it means. Confused and naive and often deceptive explanations proliferate. No one seems confused when you say a "natural beauty." We all understand the term and are intrigued by anyone who possesses it. We certainly are not attracted to "beauty" that is manipulated, surgically altered, drug and steroid enhanced, and Photoshopped. We like the real thing. Natural beauty. Classic beauty.
Our Marian McKnight (Carmody) is the perfect example of natural beauty. There was no confusion in the judges minds when they voted her Miss America.
There was no confusion in the public's mind. There was no muddle in the minds of the editors at glo and“girl crush. Marian was chosen as one of the top 11 Miss Americas of all time for her natural beauty: LINK Also, Life Magazine on "Miss America 90th Anniversary Celebration" selected Marian as one of the "Six Hottest Miss Americas." Hot and natural! LINK
In the evening of Marian's crowing as Miss America in Atlantic City she only wore a little lipstick, no makeup. That is natural beauty.
Natural beauty has been the ideal for artists, poets, indeed for all of us in our culture for centuries. So has natural wine. Gary Conway's grandfather, Angelo, was not confused about natural winemaking when he made his wine for his family in his cellar in Boston. No one would have ever imagined that Angelo's natural wine would be better off by adding all sorts of chemicals, some downright poisons. But that is where we are today. Hundreds of chemicals and unnatural GMO wine grapes. That is not beauty. It is ugly.
But that is not where Carmody McKnight finds itself. We are a natural wine. Carmody McKnight is a natural beauty!
what you need to know about natural wine
Carmody McKnight and Motif are the epitome of “Natural Wine," far exceeding any definition derived from this burgeoning “movement," now being written about in the mainstream press as the recent article in the New York Times. This is oneof several in the NY Times and Bon Apptit as with other influential publications throughout the world, including the blogosphere. The “Natural Wine" wine conversation is passionately expressive on a subject that rocks the wine culture and one that is long overdue.
Motif Wines (www.motifwines.com) has been established for many years as a supreme wine, with special vineyard focus, and cannot be reproduced anywhere else in the world. Motif draws upon ultra-premium, non-GMO mutant wine grapes in small, targeted sections of a property that are considered by leading university experts the perfect vineyard with a list of attributes that has no equal in Paso Robles or anywhere else.
this is vital
If it is not a Natural Wine it is fast-food and certainly unhealthy.
If it is not a Natural Wine there will not be an authentic wine experience; terroir becomes a marketing gimmick.
If it is not a Natural Wine it cannot be judged by any known criteria, because there are no natural flavors to judge, only arrangements and rearrangements of chemicals and other unnatural additives.
Natural Wine cannot be mass-produced, it is not a formula concocted in a laboratory or corporate boardroom like most wines on the market.
The vast majority of wine has become the by-product of chemically induced and tightly controlled fermentation through the aid of chemical additives -- hundreds of chemicals... many downright poisons. Added chemicals in wine are worse than chemicals in our food because the alcohol dangerously heightens the effect of the chemicals.
There are no additives in a natural wine, almost no oak, and significantly -- no filtering, no fining.
A natural wine must emanate from a natural vineyard with natural grapevines, not frankenvines... a vineyard that is sustainable and complete in natural nutrients and micronutrients, a vineyard where the soils have never been chemically fertilized, because it is unnecessary to do so.
Forerunners in the Natural Wine Movement, Vintner, Kathleen Conway, Gary Carmody Conway and Marian McKnight Conway present the “Natural Wine." It is not only the necessary conversation about wine, it is about our culture, and ultimately... about our human values.
Carmody McKnight Estate Vineyards epitomizes the “Natural Wine" movement with estate wines that cannot be duplicated on any viticultural or oenological level ~ unmanipulated winemaking created from one of the few vineyards in the world that possesses natural own-rooted grape vines that are not genetically mutated grafted hybrids.
For nearly two decades, esteemed universities and viticulturalists and geologists from around the globe have visited the vineyard to study and research the incomparable qualities, discovering “wonder soil" that exists nowhere else, grape vines never requiring fertilization in their 28 years, and a "wonder wine" that possesses an array of nutrients providing rare natural flavors -- that cannot be found in any bottle.
How is this all possible? A good start is the three volcanoes and the natural, non-GMO, uncompromised grape vines growing in the mighty magma, the reservoir of eternal health. It is a story that starts millions of years ago and reads like a miracle.
It comes down to this: you can either drink a bottle of chemicals or drink wine like the ancient Greeks, the Romans, Thomas Jefferson, and your grandfather.
In a natural wine it is imperative you start with a natural vine!
GMO AND GRAFTING GRAPE VINES This scary new world of hybridization, grafted grapevine hybrids, and GMOs is barely a generation or two old. With major concerns about what is unfolding the terms need thoughtful redefining. In the United States eighty percent of the food we eat on a daily basis contains one or more types of GMOs, yet GMO foods have been on the market only since 1994!
This genetic transformation of our diets in the shortest possible time is now replacing our native diets developed over tens of thousands of years; the same with wine. Only two decades, but the results are already in. GMO foods are killing us.
The unnatural grafted vine hybrids are a viticultural and wine quality failure and have resulted in mass-produced wines that require chemical manipulation on a major scale to be acceptable.
Before GMO vine hybrids took over, the finest wine was created using a species of grape vines known as Vitis Vinifera. Planting and caring for them had continuity for thousands of years. Archeological evidence suggests that Vitis Vinifera grape vines in some form existed as far back as the Paleocene and Eocene epochs of the Tertiary period, thirty-eight to sixty-five million years ago. By the end of the Tertiary period (1.8 million years ago), numerous species within the genus Vitis were distributed throughout the Americas and Eurasia.
The point to this in regards to wine is that when we plant Cabernet Sauvignon or any varietal on its own root we have thousands if not hundreds of thousands of years of genetic tradition. When we plant grafted hybrids of different species, more often than not, we have a few decades of confused information.
The term GMO, the technical legal term, living modified organism is defined in the Cartagena Protocol on iosafety, which regulates international trade in living GMOs (specifically, “any living organism that possesses a novel combination of genetic material obtained through the use of modern biotechnology").
aFrench Study Finds Pesticide Residues in 90% of Wines
Tuesday 19 February 2013aaaa
Pesticide residues were found in the vast majority of 300 French wines tested, say researchers. In fact there were traces in every bottle, including those made from organically-grown grapes, consumer organization UFC-Que Choisir reported.
French grape vines are primarily grafted GMO vines with little resistance to vine diseases. No wonder the French spray fungicides almost around the clock resulting in poisonous fungicide/pesticide residues in 90% of French wines.
It is not only the many chemicals and gunk dumped into wine in order to sell it fast and furious, but it is about the bad chemicals ending up in the wine that affect flavor, chemically inspired flavors deriving from the vineyard and grapes. See the Decanter article about pesticide/fungicide in wines. LINK
As you know there have been several studies on this and how fungicides actually produce “flavors" in wine that become part of the wine tasting perception. Growing vitis vinifera in large scale vineyards in humid areas, as is the case in most the U.S. and Europe (and now to some extent in Napa), has not been dealt with in any serious way. The health concerns are ominous. With almost every bottle of wine you drink that is not from humidity-free regions like Paso Robles, you will sniff and savor chemical poison and maybe even imagine the "terroir!"
That “little hint of vanilla? It could be benalaxyl or cyazofamid. Zoxmide or maybe fluquinconazole? Oh, no, that is more like “almond flavor" or perhaps" in combination an exotic interplay of mineral, floral, and black truffles. Wine reviewers wax poetic on these descriptors. LINK
Natural wine ~ the Ideal in wine
Natural wine cannot be mass-produced and rarely found in supermarkets which generally depend on identical wines in big volumes. A natural wine is unique, wonderful discovery each vintage, in fact, indivdual botttes from the same year may also differ enticingly.
Natural wine is not a formula concocted in a Frankenlab. Natural winemaking requires vision, creativity, patience, nerve, and hard physical labor. Natural wines have purer, deeper, natural flavors, genuine personality, while supremely beneficial to our well-being.
Terroir can only be expressed through natural wines. There is more money, less risk, and far less work in making what today has become the by-product of chemically induced and tightly controlled fermentation through the aid of additives. So what if a few additives are included in wine making, you might say. A few? How about at least 150 chemicals and preternatural gunk added to wine. LINK There are no additives in a natural wine, almost no oak, no filtering, no fining.
Unconscionable manipulation transforms wine into fast-food losing health benefits, its very identity, certainly its soul. But even the most expensive wines are pumped-up with chemical additives. One most know from where the wine derives as well as the philosophy, the spirit, the uncompromising dedication of the farmer-winemaker and the natural, sustainable farm and winery.
This is a recent photo of our vineyard and the men pruning these magnificent vines in their 27th year.
Look carefully this is the way vineyards appeared for centuries.
But you see this sight no more not in California not in France not in Europe almost nowhere.
These are natural vines ~ thriving on their own genetically natural root system ~
as nature designed and understood as long as there has been civilization.
These are not grafted, genetically-modified hybrids; they are vines that reach their mighty size as nature intended.
Natural vines dwarf the nutrient-starved GM vines that have taken over the wine world...
so that wine can then be made cheaply in super-store volume and conveniently in factories.
But GM vines come with a price. They necessitate artificial additives enhanced with chemical formulations.
Be reminded of what a vineyard once looked like and how wine once tasted.
A natural wine must derive from a natural vineyard with natural grapevines (as seen in the photo above)... a vineyard that is sustainable and complete in natural nutrients and micronutrients, a vineyard where the soils have never been fertilized, because it is unnecessary to do so. How can you demonstrate a natural vineyard? Look at the charts just below prepared by the two major viticultural universities in California. The top chart describes Carmody McKnight's and Motif's natural nutrients and micronutrients, never having fertilized the soil in 26 years. The bottom cart depicts the most nutrients found in wine, and the spikes in potassium and nitrogen are due to fertilizers. You can either drink a bottle of chemicals or drink wine like the ancient Greeks, the Romans, Thomas Jefferson, and your grandfather.
In short: The Perfect Natural Wine stands as the “ideal" the nonpareil for the artisanal wine maker. Natural wine cannot be mass produced and will not be found in super markets which require identical wines in big volumes. A natural wine is a different, wonderful discovery each vintage; in fact, individual bottles from the same year may also differ enticingly.
Natural wine is not a formula, like Coca Cola, concocted in a Frankenlab. Natural wine is the essential understanding that the vineyard is the master, not the corporation.
Perfect Nature is Perfect Balance
Natural wine-making requires vision, skill, creativity, patience, nerve, and hard physical labor. Natural wine-making requires the fundamental understanding and appreciation of wine.
Natural wines have purer flavors, genuine personality, easier to digest and supremely beneficial. Terroir can only be expressed through natural wines.
There is more money, less risk, and far less work in making what today has become the by-product of chemically induced and tightly controlled fermentation through the aid of additives. So what if a few additives are included in wine making, you might say. A few? How about at least 150 chemicals and preternatural gunk added to wine. LINK
There are no additives whatsoever in a natural wine, no oak, no filtering, no fining. Manipulation negates the idea that wine is healthy. On the other hand, natural wine, if it lives up to its definition, should be the healthiest food (meaning micro-nutrient driven) you can ingest into your body. Unconscionable manipulation transforms wine into a fast-food losing all identity and soul.
But even the most expensive wines are pumped-up with chemical additives. One most know where the wine derives as well as the philosophy, the spirit, the uncompromising dedication of the grape-grower/wine-maker.
Carmody McKnight and Motif are the epitome of natural wine, practicing it from the nutrient-driven, volcanic soils on upward to the perfect eco-dynamism. Carmody McKnight is a leader in the Natural Wine Revolution.
Vineyard With The Only Volcano In The World :: Wine Growing in Magma!
Wine today is far removed from its original definition of fermented grape juice. It is the by-product of chemically induced and tightly controlled fermentation through the aid of additives and structure altering equipment." So says Isabelle Legeron (That Crazy French Woman).
Yes, manipulated wine is what the vast majority of people consume. It negates the idea that wine is healthy. Far from when wine transforms into a fast-food. a
Le'ts state clearly: most people drink manipulated wine from manipulated grapevines grown in manipulated vineyards. I know that is consistent with our food culture today. So what if a few additives are included in wine making, you might say. A few? How about at least 150 chemicals and weird gunk added to wine and probably much more! LINK to the list. a
One other thing that you can count on the cheaper the wine the more the additives.
aa The “Natural Wine Movement" and “Authentic Wine." What is it all about? Why should we care? Is it a revolution? Certainly it is a revelation.
There are many intriguing and informative blogs and commentators on the subject. “That Crazy French Woman" is worth a peek.
Pierre Jancou in “More Than Organic""also deserves a visit. Pierre attempts to define “natural wine" and covers many of the issues but leaves the most vital ones out of his description. In the main, he is worth reading on a subject that is vital for wine and our well-being. His most salient points are as follows:
“A natural wine is a wine in small quantities, by an independent producer, on low-yielding vineyards, from handpicked grapes, without added sugars or foreign yeasts, without adjustments for acidity, without micro-oxygenation or reverse-osmosis.
A natural wine contains no more than:
If sulphur dioxide is added, it will be only at bottling and only in the tiniest quantities. Many natural wines are made without the addition of sulphur dioxide at any point. The perfect natural wine in a perfect world all natural wines would be unfiltered, unfined, and completely unsulphured. In reality this is not always possible. The perfectly natural wine is best seen as the goal towards which the natural winemaker is striving. Sometimes he will get closer than others. Just occasionally he will achieve it. The winemakers that interest us are those who get closest most often. But exactly how a wine is made is not something that can be decided in advance. Each year, and each wine, is different. The winemaker has to improvise.
A natural wine is different each year. Different bottles from the same year may also differ slightly, according to which of several foudres (large containers) the wine has been matured in. This is not something that many large buyers are prepared to accept. Supermarkets in particular will only take large numbers of bottles of identical wine. Without the preservatives and sterilization techniques used in conventional wine, natural wine is also more at risk from spoilage. This risk is drastically reduced by careful handling. aaa
Natural wine cannot be mass-produced. Natural winemakers will never be able to churn out the number of bottles needed to supply a chain of supermarkets or high street off-licenses, for example. There are currently very few people able to make wine in this way. If it became too popular, there wouldn't be enough.
Natural winemaking will always produce a better, more individual wine than conventional methods used on the same site. A natural winemaker is a genuine artisan. Natural winemaking requires skill, patience, nerve, and hard physical labour. In most cases it brings small financial rewards. There is more money, less risk, and far less work in making wine conventionally.
More comments concerning the subject:
Å “Natural wines have purer flavours, more personality and are easier to digest. They are also better for you. The heavy-handed use of synthetic fertilizers, weed-killers, fungicides, pesticides and inappropriately applied heavy metals like copper have destroyed soil life in most vineyards. Wine today is far removed from its original definition of fermented grape juice. It is the by-product of chemically induced and tightly controlled fermentation through the aid of additives and structure altering equipment. Why? Because the vast majority of wine has become about the bottom line. It is about producing more and more for less and less cash. It's about producing it as quickly as possible then flogging a brand an illusion of people at one with the earth, translating a grape and a piece of earth into a bottle. Isabelle Legeron (That Crazy French Woman)aaa
“No matter what you call minimal intervention wines, it's all about returning to a more sensible time in winemaking when an ego stayed out of the winemaking and stayed in the farming and what was in the glass dazzled. More wine makers who are happy with small scale production will see if they make the wine they actually want to drink, there are customers waiting to drink with them. And happily, more and more farmers will be going organic, biodynamic and the real love of farming will come back to the vigneron. Alice Feiring
It is conversation that cannot be avoided if one has even the slightest interest in wine. It is time to “occupy" mega-corporate winemaking and rediscover the essential purpose and intrinsic beauty of wine.
A natural wine begins in the vineyard, continues in the winery, and in the bottle. Among many issues the following are significant:aaaa
> Low-yielding vineyards with plants on their own root no genetically modified hybrids.
> Hand harvested when nature is ready.
> No temperature controlled winery, only“buried in the ground" winemaking or equivalent such as straw-bale.
> No added sugars, only native yeasts, no foreign bacteria, no chemicals at all.
> No adjustments for acidity.
> No additives for color, not even “natural "color.
> No manipulation or additives for mouth-feel, structure, etc.
> No external flavor additives, including those derived from new oak barrels, staves, chips, or liquid extract.
> No fining or filtration.
> No heavy manipulation, such as centrifuge (must, wine clarification), micro-oxygenation (tannin removal, etc.), reverse osmosis (filtration), cryoextraction (freezing grapes), spinning cone (alcohol and “off" smells removal).
> Minimal or no added sulfites.
In other words, the way wine was always made before the industrialization of food and wine. The factory-making purpose of wine is not to make it a better wine (impossible) but to make it as fast as chemically possible; much, much more of it; and get it out everywhere and anywhere.
The Natural Vineyarda
Most importantly in this discussion ~ there is no “natural" winemaking without a “natural" vineyard.
What is a “natural" vineyard? Therein lies the rub! LINK to a discussion on the "natural" vine.
Back in June 14, 2010, Eric Asimov of The New York Times LINK wrote the following: “The world of wine is full of hornets nests. Prime among these are natural wines. These wines, which barely make up a tiny slice of the marketplace, effortlessly polarize, not least because of the implied repudiation contained in the word "natural" If your wine is natural, what does that make mine? Unnatural? Artificial?"
He goes on to try and define the term: “Generally speaking, though, it is intended to mean wines made of grapes grown organically, or in rough approximation, and then made into wine with a minimum of manipulation nothing added, nothing taken away, the winemaker simply shepherding the grape juice along its natural path of fermentation into wine.
He points out that there has begun a strange debate on a subject that one would think there would only be followers, but in this hyper industrialized food society anything that reminds us of “real" food can be alarming to some: “This would seem to be the kind of laudable idealism worth encouraging. Instead, in recent months natural wines and their adherents have been harshly criticized in newspaper and magazine articles, in conferences and on Internet bulletin boards. Some writers have warned of green-washing, the practice of making false or exaggerated claims about ecologically virtuous practices in order to reap marketing gains. Others resent what they feel is a scolding, finger-wagging sanctimony inherent not only in the term “natural wines, but also in the admirers of the wines. Most damning is the assertion that many wines regarded as natural are unclean, impure and downright bad."
If there was even a straw man set up for a conversation that has no relevancy this is it! To Azimov's credit he asserts that he is a “fan of natural wines," and he ends his article with the following:“Not so long ago the organic and local food movements were condemned as the province of eccentrics and fanatics. Yet the proof was in quality and flavor, and many of their ideas have won out. The same may eventually be true in wine."
Azimov wrote the article almost two years ago and this unnatural debate about natural wines becomes more and more beside the point and flies in the face of the most common of our experiences.