Powers Winery
Powers Winery is
the sister winery to Badger Mountain Vineyard and makes non-organic wines.
Powers Winery is owned by Tim and Carolyn DeCook. First bottling ocurred
in 1992. Bottling into the Powers Winery label allows the winery to produce
high quality wines made from varietals not growing in their organic vineyard.
Each year Bill Powers works closely with Badger Mountain growers to ensure
the highest quality fruit with the best potential.
History
Father and son, Bill and Greg Powers, established Badger Mountain Vineyard
in 1982. In 1983 they were joined by a partner, Tim DeCook and started producing
premier wines at their 80-acre estate winery. The estate is situated on a south-facing
slope of Badger Mountain, in the Columbia Valley, Washington State's finest
viticultural area. The climate is well suited for world-class vinifera grapes,
with weeks of 85-95 degree Fahrenheit daytime temperatures during the summer,
and winters cold enough to eliminate vineyard pests. The average annual rainfall
of less than eight inches, combined with deep, well-drained volcanic soil,
allows for precisely controlled application of water through irrigation.
Organic
Focus
The transition to organic viticulture
began in 1988. Since that time the winery has not used chemical herbicides,
insecticides,
fungicides or synthetic fertilizers in our vineyard. They have relied on
only organically approved and naturally occurring substances for all vineyard
applications. In 1990, Badger Mountain Vineyard became the first vineyard
to be Certified Organic by the Washington State Department of Agriculture.
Badger Mountain balances tradition and technology to
produce a wide array of classic varietal wines, as well as limited bottlings
of wines with no added sulfites (preservatives). The winery continues to
be committed to producing premium wine, which has become nationally and
internationally recognized for its consistent high quality.
Bill Powers - General
Manager
As
a young man, Bill came to Washington State from Oklahoma. After
approximately 20 years as an orchardist, Bill took a brief excursion
into the cattle business from 1978-1981. In 1981, Bill found
the perfect piece of ground and planted Badger Mountain Vineyard in
1982. As the vineyard matured, the grapes were sold to Chateau
St. Michelle from 1985 to 1987, with some of the 1987 harvest
made into wine and sold in bulk. In 1988, wine was produced and bottled
under the Badger Mountain label. Also during 1988, Bill’s farming
philosophy changed as he decided to pursue organic viticulture.
With the transition to organic techniques underway, the winery
was built in 1989. In 1990, Badger Mountain Vineyard became the
first Certified Organic Vineyard in Washington State and Bill
made international sales contacts. Sales of organic wine were
made to
a Japanese company and the relationship between Bill and the
Japanese buyer has remained prosperous for both over the years. Bill is always interested in improving the quality
of the vineyard and 1996 saw the move towards re-trellising using the Scott-Henry
system. The work was finally completed in 1998. Bill was named 1996 Washington
Wine Grape Grower of the Year, an award which was bestowed by his colleagues
for his progressive techniques and excellent recovery of the vineyard after
the devastating freeze in the winter of 1996. Bill continues to take an
active role overseeing all aspects of the vineyard and the winery, and
in his spare moments enjoys the company of his wife and grandchildren.
Greg Powers - Winemaker
Greg has been involved with Badger Mountain
Vineyard since its inception in 1982. As Vineyard Manager from 1982 to
1990, Greg took an active role
in the development of the vineyard and the production of the highest quality
of fruit. In 1990, Greg’s role moved him into the winery to oversee
the expansion from 100,000 gallon capacity to 250,000 gallons. Under Greg’s
leadership, the winemaking has been recognized by such notables as the
Wine Spectator, which has referred to the winery as a “rising star”,
and recently Wine Enthusiast named Powers Winery one of the “50 Great
U.S. Cabernet Producers”.
Greg continues his education with courses from the University of California
at Davis, with an eye towards constantly improving quality both in the
vineyard and the winery.
USE OF SULFITES -
Frequently Asked Questions
What are sulfites and why are they used?
Sulfur dioxide(SO2) is a naturally occurring type of sulfite. Mined sulfur
is heated into a liquid and used to protect wine from oxidizing. The
same method has been used to protect wine from oxidization for centuries.
Sulfur dioxide is used to protect the wine's character by inhibiting
the growth of molds and bacteria and by stopping oxidation (browning)
of the wine. In grape juice or wine, sulfur dioxide reacts with water
molecules to form sulfites. A sulfiting agent can be added to foods and
beverages in the form of sulfur dioxide (a gas) or as potassium bisulfite
or metabisulfite (powders). In solution, all forms act the same way,
releasing sulfur dioxide.
Is the addition of sulfites to wine a new procedure?
No. There is strong evidence that sulfur dioxide was used by Egyptians
and has been in regular use since Roman times. European winemakers have
used sulfur dioxide to prevent wine spoilage for centuries.
Are there also naturally occurring sulfites in wines?
Yes. Wine yeasts naturally produce up to 20 parts per million of SO2 during
fermentation. There are also naturally occurring sulfites in other foods.
In addition, our own bodies produce about 1,000 mg of sulfites a day
through normal biochemical processes.
When did the Contains Sulfites label become mandatory on wines?
In 1988, a Bureau of Alcohol, Tobacco, and Firearms ruling required all
imported and domestic wines, beers and spirits to carry the label if
they meet or exceed a threshold 10 parts per million sulfites. Because
of naturally occurring sulfites, many wines fall under this ruling, regardless
of whether sulfites have been added.
Why the Concern?
The concern over sulfites in the United States arose with the use of extremely
high levels of SO2 (1,000 to 3,000 ppm) on salad bars to prevent browning
of fruits and head lettuce. This use of sulfites resulted in asthmatic
reactions--some serious. In 1986 the FDA banned the use of sulfites on
fresh fruits and vegetables while other foods and beverages must now
be labeled if they contain sulfites--even those which contain very low
levels.
What percentage of the population do sulfites affect?
The reaction is a chemical sensitivity found in an extremely small percentage
of the population. The majority of sulfite-sensitive people are asthmatic,
but represent less than 3% of the asthmatics. We have sold to sulfite-sensitive
people, always asking for their comments, and have received nothing but
positive feedback.
What is the sulfite level in Badger Mountain wines?
Grape fermentations naturally generate about 8-10 parts per million sulfites,
so no other additions are made for four to five months. At the time of
bottling, sulfur dioxide levels are adjusted to 20-30 parts per million.
In addition we produce a line of wines with only naturally occurring
sulfites--no sulfites are added. Wines actually need one of the lowest
levels of sulfites to ensure stability. Because of wine's alcohol content,
naturally high acidity, and low pH, only low levels of SO2 need to be
added to achieve stability.
How does this level compare with other foods?
Dried fruit, such as apples and apricots are typically packaged with 500
to 1,000 ppm SO2.
An excellent group of articles about Sulfites,
red wine, and Badger Mountain winery here:
Wine & Health Spring 2004
See
all Badger Mountain
Organic & No Sulfite Added Wines
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