Come On In, The Water’s Muddy

Voiced by Amazon Polly

There’s something organic in the air, and it’s not the smell of sheep manure.

It’s more than that. It’s seaweed, grass clippings, and sheep manure.

If your pipe dream is to someday own and run an utterly organic production, I commend you. If it’s just to buy only organic, I have nothing but admiration. However, the nuts and bolts of it are that, unfortunately, it’s just not as easy as you think.

Here’s a little-known fact about organic wine-making: it can take up to five or six years to go completely organic. Yup, you read that right. Forget about replacing each process with organic practices and products – it will still take you years of toiling and hard work to reach completely organic purity.

This is why you can liken coming across an organic winery to finding a four-leaf clover in the grass – it’s lucky, charming and incredibly challenging to find.

Here’s another little-known fact, this time about New Zealand: it produces some pretty damn good wine. Now, you may be used to Old World Europe and its timeless classics, or even somewhat acclimated to Australian’s New World contribution.

New Zealand’s damn good wine is also kind of like a four-leaf clover. While they do tend to export a lot of their famed drops, they also keep many of them for themselves, making them hard to obtain.

It’s only natural, then, for New Zealand to increase their commercialization as the wine industry takes off and puts them on the map. However, if you’re as knowledgeable about organic as I think you are, you’ll know that there are always going to be disadvantages to going commercial.

Muddy Water has deliberately fought against the grain of commercialism with their wine. As they watch with tears in their eyes as a lot of New Zealand wine is produced for the commercial market, they aim to take their drops in the other direction. Muddy Water wines are made in small batches, with a whole lotta soul.

The Infamy of Organic

Muddy Water is pretty famous around Canterbury parts for being the first certified organic winery. Their aim with this is to keep the final product as unrefined as possible. They don’t want to manipulate something that’s already beautiful in its own right. Instead, they want to encourage it to flourish.

Now, let’s bring this back to the beginning when we were talking about how difficult being organic can be. The crop management of Muddy Water is done meticulously and painstakingly by hand. There are absolutely no insecticides, herbicides or fungicides used in this process.

Rather, biodynamic soil management and organic methods promote vine and soil health simultaneously. This hands-on approach means that Muddy Water intimately connects to the vine blocks, walking the rows each day and focussing and tuning in to what the environment needs.

I think it’s fair to say that Muddy Waters’ process is a labor of love. This love culminates an exquisite drop that quite frankly is pretty difficult to beat.

Nothing Quite Beats Natural

The main takeaway from a vineyard like Muddy Water is that if you’ve got great grapes, there’s not going to be a lot you have to do with them. The organic way of doing things also lends more layers and complexity to the vintage, presenting a wine tasting experience in its purest form.

From Pinot Noir to Chardonnay and Riesling, there’s an opportunity here to savor some stellar samples that you’ll struggle to find elsewhere.

When a bottle of wine tastes this good, the fact that it’s organic is just a bonus.

Dia de los Muertos: Food, Culture and Tradition story image

October 22 Uncategorized

Dia de los Muertos: Food, Culture and Tradition

Homes around the U.S. are being decorated with pumpkins, ghouls and witches in anticipation of Halloween, but in Mexico, the date coincides with the start of a more ancient tradition that has nothing to do with fright and much to do with culture, food and drinks.

Bolivian Wine: from the Andes to your Table story image

September 29 Bolivian Wine

Bolivian Wine: from the Andes to your Table

Bolivia may not instantly come to mind when one thinks of wine, but the South American country has a long and rich viticulture history that dates back to the arrival of the Spanish missionaries, who first planted vines around the wealthy silver-mining city of Potosi in the mid-16th century.

The ‘Arabica’ Whisperer story image

September 25 Coffee Producers

The ‘Arabica’ Whisperer

The best part of waking up? Well, it’s coffee, of course.

Humanity truly runs on this beverage that helps millions of people around the world wake up, work and function. And if it’s of the Arabica variety, its delicious ‘kick’ will keep you going strong all day long.

Raise a toast to Latino Heritage Month story image

September 15 Latino Heritage Month

Raise a toast to Latino Heritage Month

The Empire State Building kicked off Latino Heritage Month by shining red, white and green colors onto the New York skylight on September 15 in honor of the Mexican flag.

PEOPLE ARE STRANGE: Jim Morrison story image

August 16 Music


Jim was quoted in his poetic nature: “Being drunk is a good disguise.” He said. “It means I can talk to assholes.”

Hennessy: The Cognac of Hip Hop & Civil Rights (Part 2) story image

May 31 Civil rights

Hennessy: The Cognac of Hip Hop & Civil Rights (Part 2)

It’s safe to say we would all agree Hennessy and Hip-Hop are associated with each other in a special way. We would even go as far to say, Hennessy has reached global iconic status thanks to that fact. That being said, while the cognac of hip-hop was catapulted to its iconic stature thanks to the help of artist like Tupac and Nas, what we don’t know by looking at the surface is that Hennessy has a long standing tradition of supporting people of African decent.

The First “Shot” Ever Served: A Tale of the West story image

July 15 shots

The First “Shot” Ever Served: A Tale of the West

It’s always a race against the heat in the West. Hell, there’s a score of difference races around here. There’s a race to the riches and a race to the hills where the riches lay. There’s a race to food and shelter and the means in which a man might make to get them. There’s a race to the women and to the brothels and saloons where you can find them at. I don’t look for my women in those places but I often find myself in them for other races. Mine is a race to whiskey. It’s only a matter of time before I find myself in one today.

Bertil Tøttenborg story image

October 20 Bolivia

Bertil Tøttenborg

Bertil Tøttenborg, Sommelier at renowned GUSTU Restaurant - The magnificence of Bolivian wines