I caught up with Tony Viramontes, VP Director of North Coast Vineyards last week at our vineyard in the Alexander Valley. Tony is responsible for managing all of Jackson Family Wines’ vineyard operations for Napa, Sonoma, Lake and Mendocino counties, and ensuring participation in the sustainable certification programs. Tony’s first memories as a boy were raising cows and farming on his family’s ranch in Zacatecas, Mexico. He immigrated to the United States and eventually moved to the North Coast of California from the concrete jungles of Los Angeles to live with an uncle and be closer to the land. It was here that Tony got his start in the vineyards, ultimately working his way up to his current position.

~Julien

K-J INterviews: Tony Viramontes

What were the reasons behind starting the sustainability certifications in the vineyards?

Our sustainability journey started with our founder, Jess Jackson. He was a true farmer and a student of the land. His great motivation was to always protect the land, for employees, the community, and his family. This vision is something that has spread across all levels of the company. As a wine company, everything we do ties back into the land.

Have our sustainability practices in the vineyards resulted in better wines in the bottle? Better crops overall?

Our wines are constantly evolving. In the past 10 years, as the result of the implementation of our sustainable farming practices, our wines have continued to improve. We have increased the vitality of our soils and rootstocks, and implemented more progressive trellising and irrigation practices. More technologically advanced data collection tools enable us to be better farmers each and every day and new innovations in farming help improve wine quality. This has ultimately resulted in higher quality wines that receive consistently higher scores and reviews from critics and consumers alike.

Can you give us an update on the sustainability practices we are implementing in the vineyards?

We continue to focus on year over year improvements to our California Code of Sustainable Winegrowing (CCSW) and Sustainability in Practice (SIP) certifications in the vineyards. We are always looking for new equipment, better irrigation practices, and fuel and energy efficiency measures that reduce our footprint and cut operational costs. This is good for our land and the company’s financial bottom line.

What does a normal day look like for you and your team?

Now is the busiest time of the year for us. Our crews are hard at work succoring the vines and doing canopy management before harvest to ensure a healthy crop. We are also monitoring and updating our vineyard irrigation systems and putting in new vine plantings.

What are the best parts of your job?

Connecting with the land and my fellow vineyard workers. I work 6 days a week and never get tired. It’s my love for the land that keeps me going. Taking in the beautiful landscape of our properties, both cultivated and wild, provides me with a sense of peace and tranquility. I am always amused because so many people spend a lot of money to visit this area and I get paid to work here!

Can you highlight any personal sustainability commitments you and your team have made?

Being involved in the sustainability initiatives here at Jackson Family Wines has made me more conscious of my family’s water use. We as a society use a great deal of water in our daily lives, and working on vineyard-related sustainability projects inspired me to go through and change out showerheads and hose nozzles at home to do my part.

1. Let Dad sleep in. It is dad’s day, and he would most likely want to start on his own accord. He’ll need to rest for the great day you have planned for him. As a bonus, he won’t be using that many resources while sleeping, unless he likes sleeping with the TV on (this is never encouraged).
2. Hide the remote. Convince dad that the remote is lost, and all of the electronics have short circuited in some freak accident that can’t be explained. Then, you can motivate him to go outside for a zero emissions bike ride, walk, or kayak trip. Let dad use his own self-sustainable energy instead of using up energy through his beloved electronic gadgets.
3. Utilize the your creative skills to make eco-friendly gifts: Dad doesn’t need any more stuff. Reuse some old things in the house that you can redecorate into useful gifts for dad, such as: pots for plants, supply holders for his office, homemade ties to liven up his wardrobe, or handmade décor to remind him that he is everyone’s inspiration. For more great DIY gift ideas, check out the “25 Best DIY Father’s Day Gifts” from Babble.com
4. Present the most fail-proof gift of all: Food. Fill a reusable bag with his favorite snacks. He’s sure to hide the snacks in his snack-drawer at work, and he can reuse the bag to carry his lunch. Then, fill another reusable bag with locally grown produce and meat or sustainably raised seafood that will make for his favorite Father’s Day dinner. You’ll cut down on food miles, plastic bag usage, and emissions you’d use to eat out. Let dad barbeque on a propane grill (it emits less carbon dioxide than charcoal, and is easier for dad to use anyhow). Food made with tender loving care is the way to any father’s heart.

Here at K-J, we encourage sustainability not only in our wine practices, but in everything that we care about. This Father’s Day, and every day, we care about our dads and how they can be eco-friendly too. If your dad is local to Sonoma County, bring him out to the K-J Wine Estate & Gardens to learn more about sustainable wine growing while enjoying some fun wine tasting.

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Bring Dad!
K-J Wine Estate & Gardens
5007 Fulton Road
Fulton, CA 95439
866.287.9818

We’re so excited to have Tucker here at K-J, rejuvenating the winery’s sensory and culinary gardens at our Kendall-Jackson Wine Estate & Gardens in Santa Rosa, California.

His attention to detail and holistic approach will provide an immense range of exceptional specialty herbs, vegetables, fruits and edible flowers for the culinary program led by executive chef Justin Wangler. Their culinary partnership will include an ongoing exploration of innovative wine and food pairings at Partake by K-J, Kendall-Jackson’s new eatery and tasting lounge in downtown Healdsburg featuring a menu driven by the winery’s gardens. Chef Justin said, “We are excited to collaborate with someone who has such passion for growing honest, amazing flavors in the garden. Tucker brings his vast experience and expertise from one of the world’s most beloved restaurants to Kendall-Jackson. He’ll introduce our culinary team to new plants and new possibilities that will enhance the quality and consistency in our culinary creations.”

STarts with Soil

Tucker’s vision builds on the winery’s commitment to sustainability as well as the garden’s foundation with an emphasis on increased productivity and plant diversity. A priority is soil building through the use of organic compost, crop rotation and cover crops to ensure healthier soils and promote biodiversity. Additionally, Tucker will narrow plant beds and introduce an intensive hand-tilling program to help yield superior quality produce while growing quantities. A new hoop house in the garden will introduce year-round, fresh produce using a passive heating system which will increase productivity.

Tucker tells us, “When I first saw the K-J gardens, I envisioned a place that truly embraces every aspect of wine country. This will become a beautifully diverse and inviting place where visitors can connect with the source of their food. Guests will learn first-hand how fresh, just-picked ingredients are the beginning of an exceptional dish and how the garden enhances the dining experience.”

Enjoy  the  Space

You will love what Tucker has in mind for the Gardens at the K-J Wine Estate. His new design will invite you to spend more time in the garden, wander the improved walking paths and enjoy the peacefulness with taller perennial borders and water features. He’s even designing a central space for true garden-to-table dining experiences.

The majority of changes at the K-J Wine Estate & Gardens will be in place by Saturday, September 28^th in time to celebrate the 17^th Annual Kendall-Jackson Tomato Festival, a day of outstanding food, wine and entertainment.

Socialize

Follow #GrowsWellwithFriends on Twitter & Instagram for tweets about what’s happening in the Gardens, Tucker’s photos and more. Ask us questions along the way! We’d love to answer them.

Twitter: @KJWines
Instagram: @KJWines
Garden Happenings: #GrowsWellwithFriends
Flowers: #dailyblossom

Tucker’s Instagram: @farmert
Tucker’s Twitter: @farmertucker

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Visit the K-J Wine Estate & Gardens (you may just meet Tucker!)
5007 Fulton Road
Fulton, CA 95439
866.287.9818

Visit Partake by K-J
241 Healdsburg Avenue
Healdsburg, CA 95448
(707) 433-6000
info@partakebykj.com

Our vision of sustainability as “A Better Way to Make Great Wine” has lead us to several fantastic accomplishments over the years, such as:

• 2013 Green Company of the Year Award from the drinks business in London
• 2011 EPA Green Power Leadership Award
• $2.5 million in annual cost savings from energy and water conservation
• GHG reductions of 27,000 tons of CO2 per year
• A research and development program that has helped develop an innovative water recycling technology and a VOC capture system
• The largest rooftop solar cogeneration (electricity and hot water) system in the country
• The only LEED Gold certified refrigerated warehouse in the country
• Over 10,000 acres of vineyards certified under both Sustainability in Practice (SIP) and the California Certified Sustainable Winegrowing (CCSW) certification

It’s a nice anniversary of sorts for us, and coincides with some big changes here at Kendall-Jackson in the past few weeks. Kendall-Jackson is very committed to moving the ball forward on sustainability so let’s meet the new Sustainability team!

Introductions

My name is Justin Lee, Sustainability Program Manager here at Kendall-Jackson.  I have been working with the program for the last three years, and am now overseeing our program development, certifications, and pilot projects.  I am excited to carry on this great tradition of innovation, and you’ll hear a lot more from me over the next few months.

Katie Jackson continues to represent the Jackson family in the Sustainability Department, with a special focus on land use, regulations and developing relationships with local governments and NGOs in the counties where we operate.  Her personal interest in sustainability continues to grow, and she reminds us daily that the work we are doing now will have impacts on the lands, wines and people of Kendall-Jackson for years to come.

Julien Gervreau, Sustainability Project Manager, is the newest addition to the team. Julien has a Sustainability MBA from the Presidio Graduate School, and joins Kendall-Jackson from Clos Du Bois where he was working on conservation and efficiency projects.  He will be focused on implementing the water and energy conservation that has been a cornerstone of our program from the beginning.

Also, we have a new Sustainability and Government Affairs Intern Sabrina Sihakom.  Sabrina just completed her junior year at Sonoma State University where she is a Environmental Studies and Planning major.  Right now she is focused on our SIP and CCSW vineyard certifications, but she will also be joining us on contributing to the blog.

We have some great new projects in the works, and can’t wait to talk about what we have been up to these last few months.  Let’s keep working on finding better ways to make great wine!

Clams
Pairing: Kendall-Jackson Grand Reserve Pinot Gris

• 3 Tbsp. olive oil
• 1½ cup spring onion, sliced thin
• ½ cup green garlic, green stem removed and white part sliced thin
• 48 Manila clams (3-4 lbs.), washed in cold water to remove sand
• 1 bulb fennel, cut in half and shaved thin
• 2 cups Pinot Grigio
• 3 Tbsp. butter
• 1 Tbsp. each: parsley, tarragon, dill, chervil, chopped
• ½ lemon
• 2 Tbsp. crème fraîche or sour cream
• 2 tsp. kosher salt

In a large pot with a wide surface area, heat oil.  When oil is hot, add onion and garlic and cook on medium heat for 6 minutes until both are soft, stirring often.  Add clams and fennel.  Stir and cook another 3 minutes.  Add wine and butter.  Cover pot and cook for an additional 5 to 7 minutes until all of the clams are opened.  Add herbs, crème fraîche and salt; stir to combine.  Serve with warmed crusty bread to soak up the sauce!

Artichoke & Fennel Gelee – Amuse Bouche at Partake by K-J

Crab & Artichoke Dip at Partake by K-J

Thanks, Chef Ken!

…and look at this cluster!

~Keep the lights low. Candles & pathway lights are perfect.

 
~Easy to prep & easy to eat foods: Create a gorgeous cheese platter with thin baguette slices and water crackers, an array of fresh fruit, high-quality charcuterie plate and end with our famous Caramel Corn.

~Feeling more adventurous? Bring big pillows & blankets to lounge on the grass with low stools and tables for the food & wine.

~Catch up on the weekend, the work week, life in general. As we always say, you don’t need a reason to celebrate with friends.

#WineWednesday goes well with #KJFriends.

Look how far along we are! Here’s a shot of Chardonnay in our vineyards in Geyserville, CA.

Other items of note on this week trek in the vineyards:

• Jimtown, in Knight’s Valley, Sonoma County, CA, the Cabernet Sauvignon is just done with full bloom
• Hawkeye Mountain Cabernet Sauvignon is in full bloom and the air is full of the perfume of the grape flowers

{Want to learn more about Randy? Visit our Meet the Winemakers page!}

• Your friends are just a click away – send them a text, a Facebook message, a tweet, an Instagram invite or an email – so invite them over for a BBQ this weekend! You can even use the phone functionality on your…phone.
• Break out the music! Your BBQ definitely needs some fun music to spice things up.
• Create an easy centerpiece – with produce! Fill a wooden bowl or cool platter with lemons & limes or tomatoes & mangoes. Let the produce inspire your color palette and everything will fall into place.
• If you don’t have much food on hand, make your BBQ a potluck. Ask your friends to bring simple sides & desserts.
• All your BBQ needs, besides your friends of course, is meat & veggies to throw on the grill and some K-J wine. Provide the chicken, steak, burgers, hot dogs, veggies and your friends will fill in the blanks.
• Is your white K-J wine room temp? Add the wine to a large bucket with ice and add water. This will chill the wine down quickly. Chill whites for 20 minutes.
• If your reds are too warm from sitting inside the house, you can get them to the right temperature (around 55 degrees F) but putting them in the ice bucket for 5 minutes. Don’t leave them in too long!
• Stay green. Use your everyday plates & silverware instead of paper plates & plasticware. Recycle cans & bottles. Make iced tea, lemonade and water with lemon & cucumbers in large batches and put in pitchers to cut down on plastic bottles.
• Quick Pairings: K-J Vintner’s Reserve Sauvignon Blanc with white fish or oysters; K-J AVANT Chardonnay with grilled chicken or white fish; K-J Vintner’s Reserve Chardonnay with Caesar salad, marinated grilled chicken and salmon; K-J Vintner’s Reserve Cabernet Sauvignon with tri tip; K-J Vintner’s Reserve Merlot with portobello mushrooms and hamburgers