Texas Organic Cotton

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Texas Organic Cotton Marketing Cooperative

 Texas Organic Cotton Marketing Cooperative

Texas Organic Cotton Marketing Cooperative

(TOCMC) members produce the majority of the organic cotton grown in the United States. Founded in 1993, TOCMC is headquartered in Lubbock, Texas, and most of its members are located in the surrounding South Plains area. 

This region of Texas, the heart of “the world’s largest cotton patch,” is well-suited to the production of organic cotton.  Winter temperatures are cold enough to limit insect pressure and provide a hard freeze to defoliate the cotton plants prior to mechanical harvest. In addition, a sunny climate and quick-drying soils facilitate timely weed control.

Texas Leads the Nation in Organic Cotton Production

The cooperative has approximately 40 producer members who plant 10-19,000 acres of organic and transitional cotton each year.  In recent years, total annual production on these family farms has ranged from 6,000 to 15,000 bales. Since many of these farms have limited or no irrigation, yields are very rainfall dependent and vary significantly from year to year.

TOCMC and its members are certified organic under the United States Department of Agriculture National Organic Program (USDA-NOP).  Each bale of cotton marketed by TOCMC is tracked from the field to the customer.  Buyers can know the producer’s name and farm for each bale purchased.

USDA classing specifications are used to classify each bale of TOCMC cotton into different quality pools.  Payments to producers are determined by the pool in which the bale falls, giving producers an incentive to grow the highest quality cotton possible.  However, quality, like yield, is somewhat subject to weather conditions that are beyond the farmers’ control, resulting in some year-to-year variations in the percentage of the crop in each pool.

The quality pools are also the basis of TOCMC’s price structure.  Customers receive bales from the pool containing cotton of the quality specifications they have requested and are charged the price related to that pool.

TOCMC members grow other organic crops including peanuts, wheat, corn, blue corn, milo, forage sorghum, soybeans, blackeye peas, and watermelons.  Also, the cotton seed, which is separated from the cotton fiber in the ginning process, is marketed to organic dairies for feed.

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(Winery Name ) is located in the  village of (Name) in the (Region) in the (Northeastern) section of (Country). The Winery has been Certified Organic/Biodynamic by(Insert name) since (Insert Year) add both if necessary. We will eventually need a Copy of the Certification

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Domaine de l’Ecu

Domaine de l'EcuDomaine de l’Ecu

The Owners



We are extremely honored to represent the wines of Domaine de l’Ecu. For many years, under the guidance of the talented Guy Bossard, this Domaine has held its place in the top echelon of Muscadet estates, though it has been relatively unknown in this country. Many feel that Guy Bossard (among a very small group of others, of course) is to thank for what Muscadet is today. His influence can be attributed to three main factors:

1) The estate was one of the early practitioners of organic viticulture in the Loire, well before it was fashionable to do so. The vineyards of Domaine de l’Ecu have been certified Organic for over 40 years and certified Biodynamic for over 20.
2) Guy believed so strongly in the unique terroirs of Muscadet that he chose to vinify and bottle based on soil type, as opposed to appellation blends. Thus was born the famed terroir wines from the subsoils of Gneiss, Orthogneiss and Granite.
3) Unlike most regular Muscadet, the wines are aged sur-lie for 15-18 months, resulting in a texture and layered complexity that have come to define the unique style of Domaine de l’Ecu Muscadets and set them apart from other wines in the appellation. In fact, some Loire cogni scenti have argued that Domaine de l’Ecu should be its own appellation – like Chateau Grillet, for example – due to the singularity of the wines.

Besides these factors, there are a series of non-negotiable “house rules” that apply to all the wines at Domaine de L’Ecu: working the soils, harvesting by hand, fermenting with indigenous yeast, avoiding pumping or racking of the must (only gravity), and minimal use of sulfur. All in all, it is a philosophy of “no make-up”; just true wines without adulteration or artifice.

In recent years, the domaine has seen a change ownership, as Bossard had no heirs interested in taking over the property. The estate is now run by a passionate, wine-loving gentleman named Frederik (Fred) Niger Van Herck. Fred is a very “hands-on” owner and is dedicated to maintaining the greatness of the estate. To that end, he has retained Bossard as an ongoing consultant to work side-by-side in both the vineyards and cellar to make sure that the transition is smooth for years to come. Both Fred and Guy are extremely pleased with this arrangement, as Bossard absolutely loves the opportunity to continue his life’s work in the vineyard and cellar, and Fred benefits enormously from the infinite wisdom and perspective of working intimately with one of the Loire Valley’s great vignerons.

Like Bossard, Fred is a fanatic in the vineyards, crops extremely low, and makes Muscadets that have remarkable depth, precision and ageability. His passion and connection to the natural world guide his every move in the vineyard and cellar. He is present, observant and mindful, always with the goal of working in tandem with the forces of nature and never against them. In recent years, Fred has embarked on a compelling endeavor to craft a collection of Vin De France varietal wines fermented and aged in a combination of amphora and barrel, and sometimes amphora alone. He is particularly interested in the energy exchange between vessel and wine, and ultimately in how this energy is transmitted to those of us who have the pleasure of experiencing these vibrant, lively, pure expressions of soil and grape.  less

Available Wines

Domaine de l’Ecu La Divina Brut NV
Domaine de l’Ecu Lux [Chardonnay] Vin de France 2014
Domaine de l’Ecu Mephisto [Cabernet Franc] Vin de France 2014
Domaine de l’Ecu Muscadet Sevre et Maine Classic 2014
Domaine de l’Ecu Muscadet Sevre et Maine Gneiss 2014
Domaine de l’Ecu Muscadet Sevre et Maine Granite 2014
Domaine de l’Ecu Muscadet Sevre et Maine Orthogneiss 2013
Domaine de l’Ecu Muscadet Sevre et Maine Orthogneiss 2014
Domaine de l’Ecu Pinot Noir Ange 2014
Domaine de l’Ecu RedNoz Vin de France 2014


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Domaine Clusel-Roch: Rhone

Domaine Clusel-Roch

Domaine Clusel-Roch

The first time the hills of Côte Rôtie present themselves, it is impossible not be overwhelmed with their beauty. The cliff-like granite hillsides seems to have burst from the Earth with vigor and violence. It is also impossible to not be completely dumbfounded by them at the same time. When seeing those impossibly steep slopes, one has to wonder, “who the hell decided to plant vines there?”  Well it’s the Romans we can thank, for there may be no greater red wines made in the world today than the ones from Côte Rôtie.

Only the truly dedicated would decide to make their living this way. No tractor on Earth can plow these vineyards – everything has to be painstakingly done by calloused hands. The will of these hard working people are mirrored in the terroir they plow, iron and rock. Domaine Clusel-Roch is one such family winery who calls this treacherously beautiful place home.

Based in Verenay, the northern most village in Côte Rôtie, this tiny 3.5 ha domaine is run by Gilbert Clusel, his wife Brigit, and their son Guillaume. It was in 1935 that the grandfather of Gilbert first planted a low yielding clone of Syrah called Serine at the one of the highest altitude sites on the hill. This vineyard became known as ‘Les Grandes-Places’, and it would become the foundation for this family winery. In fact, all subsequent plantings made by the domaine were done with cuttings from this very vineyard. The Clusel family first gained considerable fame for their early belief in the advantages of biodynamic farming, and would become pioneers of the movement within the region as they converted fully in 1990. This meticulous care for their vines, along with their hands off approach in the cellar is clearly evident in their lineup of terroir expressive, minerally intense Côte Rôtie and Condrieu. These are not to be missed!


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Nikolaihof is one of the oldest wine estates in Austria, whose history goes back almost 2000 years to the Roman empire. Originally chosen by the Romans because it was considered a Celtic holy site prior to 800 B.C., the foundations of the current house date to a Roman tower which existed as early as 63 B.C. Wine has been produced here since the time of the Celts and continued throughout the time of the Romans. Germanic monks obtained the estate during the collapse of Rome, and the first written evidence of winemaking comes from 470 A.D. This writing documented the monk’s ownership of the vineyard ‘Im Weingebirge’, the earliest named vineyard site in all of Europe.

In 1894 the Saahs family took over the estate and carried on the traditions the monks had established here. Integrated farming continued, and even as winemaking and grape growing took a larger role at Nikolaihof in the 1960s, chemicals were never used in farming. Essentially this estate has always been organic. Nikolaihof has been practicing Bio-dynamics since 1971, making them one of the longest Bio-dynamic practicing wineries in the world. Nikoliahof became Demeter certified Bio-dynamic in 1998.

Nikolaihof still functions as an independent, bio-diverse farm, growing all kinds of herbs, fruits and flowers, tending beehives for honey, and even using seeds for grapeseed oil. The average age of the vines at the estate are 47 years old and the vineyards are farmed without herbicides, pesticides, artificial fertilizers or synthetic sprays. Instead, stinging nettles, manure, valerian root and other specially produced preparations are used. Natural fermentations are the rule, in Austrian oak vessels, deep in the cold, 700-year-old cellar. Long lees contact and aging are the norm, with some wines aging as long as 15 years before being bottled.

Vineyard area: 22 hectares
Top sites: Im Weingebirge, Vom Stein, Steine Hund
Soil types: Primary rock topped with humus or gravel, and eroded primary rock
Grape varieties: 55% Riesling, 35% Grüner Veltliner, 10% Weissburgunder, Malvasier, Neuburger, and Chardonnay

2014 Nikolaihof Gewurztraminer

 Tasting Notes

This is the first vintage I’ve really liked this wine; figures, with its high acidity. It has some of the basic nuttiness of the cellar, and interestingly also of (the variety) Neuburger, yet it’s varietally true; dry, not gaudy, 12% alc and no RS—but also no bitterness— and a focus of lychee stands out of the smoky murmuring dream. – Terry Theise

2014 Nikolaihof Gruner Veltliner ‘Hefeabzug’

Muller-Catoir: Pfalz


Muller-CatoirFamily owned since 1774 with 9 generations tending the vines, the winery is now run by Philipp David Catoir. Martin Franzen, hailing from the Mosel, with experience as head of operations at Schlossgut Diel in the Nahe and Gut Nagelsforst in Baden, took over winemaking responsibility from Hans-Günther Schwarz in 2001. In an effort to showcase terroir and varietal character, Müller-Catoir has adopted the following philosophy of winegrowing: “Vines were grown by natural methods with organic fertilization, permanent green cutting that gets more and more radical every summer, and ever-greater selective harvesting with hand-picking of grapes for even the most “basic” kabinett wine – all these measures cannot help but produce only a small yield of wines with a mineral note, a filigree acidity structure and exotic fruit aromas.” The estate began an organic conversion in 2007 and completed their first organic vintage in 2009. The vineyards in Haardt are composed of primary rock (urgestein) and sandstone, with an increasing proportion of gravel lower on the slopes. Vineyards of Gimmeldingen contain more loess and sand, while the vineyards of Mussbach are the most gravelly. Müller-Catoir also bottles several “micro parcels”; one of which, the Breumel in den Mauern, is a monopole inside the Burgergarten which was first planted 700 years ago, and is also one of the oldest vineyards in the Pfalz.

Müller-Catoir was a pioneer of reductive winemaking in Germany. The estate implements a gentle crush, a long skin contact, slow gentle pressing, and then ferments at warmer than customary fermentation temperatures in stainless steel. The wine is racked only once and very late. Müller-Catoir produces wines of outstanding transparency and density, and remains emblematic of Riesling at its most sophisticated.

•Vineyard area: 21 hectares
•Annual production: 12,500 cases

•Vineyard holdings:
Haardt – Bürgergarten, Herzog (both sandstone) and Herrenletten (loam, limestone)

Gimmeldingen – Mandelgarten (weathered sandstone and löss)

Mußbach – Eselshaut (gravel)

For more information, please view the Terry Theise catalog on this website.

Farming Practice:

Certified Organic

Weingut Bernhard Ott

Weingut Bernhard Ott

Weingut Bernhard Ott

The Ott family has been growing and producing wine in the region of Wagram in Lower Austria since 1889. Bernhard Ott is of the fourth generation and has managed the winery since 1995, when he took the helm from his father, expanding the estate to 28 ha in Feuersbrunn and Engabrunn.

After assuming control at the winery, Bernhard worked meticulously to improve the family estate. He improved the cellar with new stainless steel tanks, began bottling everything under Stelvin closure and started enforcing his own personal philosophy – being as true to nature as possible. Bernhard has converted many of his vineyards to biodynamic cultivation, certified biodynamic by RESPEKT, and has taken steps at the winery to reflect this philosophy.

Bernhard is extremely diligent in his vineyard work; he adds compost and preparations to the soil rather than fertilizing individual vines, uses cover-crops and biodynamic tinctures and homeopathic remedies to treat vineyard problems. In keeping with the philosophy of the biodynamic approach, work in the vineyards and cellar is done in a holistic and lopped system. Ott found that after switching to biodynamic farming, he was able to harvest grapes from his vineyards several weeks earlier than he had in the years prior to his switch to this biodynamic viticultural approach.

“Before, I was one of the latest people to harvest. Now I am one of the earliest.” Ott says. He feels he is able to achieve physiological ripness earlier, without getting overly high levels of sugar that would result in high alcohol wines.

Bernhard Ott is a cult icon in the world of Austrian wine, leading the way in the Wagram region through meticulous vineyard management in some of Austria’s best vineyards. At a young age he has already received Austria’s highest accolade as Falstaff’s Winemaker of the Year in 2008.

Vineyard area: 28 hectares

Top sites and soil types: Feuersbrunner Spiegel, Feuersbrunner Rosenberg, Engabrunner Stein (loess, Gföhler gneiss, sand, chalk, and red gravel)

Grape varieties: 90% Grüner Veltliner, 10% Riesling

Farming Practice:

Certified Biodynamic

Les Baux en Provence AOC

Eight villages on both sides of the Alpilles. Twelve (*) estates on each side of the rock on which the village of Les Baux-de-Provence has been built. The character and uniqueness of the land at Les Baux are evident in the raw beauty of the landscapes in this other Provence.

The wines of Les Baux can be defined as much in terms of the unique, multi-faceted character of the soil as by the choices made by the men who work it. The Baux-de-Provence Vignerons formed an association and have been officially recognised since 1995 by a “Registered Designation of Origin”. These winemakers are united by their mutual determination to preserve their land as it is, naturally protected and dried by the mistral wind.

Care for the environment is central to the work of the vignerons who, more than 50 years ago, founded the great vineyards in the Baux Valley. Nowadays, AOP Les Baux-de-Provence wines are unusual in that the grapes are grown using organic or biodynamic methods over 85% of their geographical area and most vignerons have been demanding the inclusion of this characteristic in the decrees that have regulated the registered designation of origin for more than a decade.

In 2007, when the Agriculture Act was revised and the decrees relating to AOP wines were rewritten, the vignerons included two significant demands in the specifications that they proposed to the CRINAO (regional committee of the national quality institute). Not only did they ask for an AOP Les Baux-de-Provence for white wines (to date, the white wines they produce are listed either as AOP Coteaux d’Aix en Provence, as Vin de Pays des Alpilles or as Vin de Pays des Bouches du Rhône), they also asked for the organic farming method to be included in the specifications. This would have made theirs the first organic AOP wine in France.



The new specifications have been in effect since 1st April 2009. The vignerons’ wishes were not met but the national quality institute is launching discussions on the subject. In his last letter, Pascal Laville, regional delegate for South-Eastern France, said of the decree, “It enables us to take another step forward and propose work on the modifications that you are seeking, especially the acknowledgment of white wines and the introduction of environmentally-friendly growing practices and vinification.” Refusal is no longer an option and the vignerons of Les Baux may have succeeded in convincing the authorities of the justification for an issue that they have always defended – that the growing method is part of the identity of a wine-growing area, a “terroir”. In Les Baux, the method is organic.


*Château d’Estoublon, Mas de la Dame, Mas Sainte Berthe, Château Dalmeran Domaine de Lauzières, L’Affectif, Mas de Gourgonnier, Domaine de la Vallongue, Domaine de Terres Blanches, Château Romanin, Domaine Hauvette, Domaine Guilbert.


Pairing Wine with Asparagus !

What Wines to Pair With AsparagusWhat Wines to Pair with Asparagus ?

What Wines to Pair with Asparagus

Spring is gently approaching us, ebbing and flowing like an ocean wave teasing us with warm days and cool nights.  But the thought of fresh Asparagus gives us that proverbial light at the end of the tunnel.  With that comes the age-old dilemma of finding the right wine to serve with our Spring treasure.  This is something chefs and sommeliers have struggled with for years.  For a geeky, scientific reason for this, I’ll provide this link http://www.anotherwineblog.com/archives/118.  Here the author gives you the specific “chemicals” in Asparagus that create the problem of matching it with wine.,

For my purpose, I’ll just say that the genetic makeup of Asparagus renders it unfriendly to most wines.  That being said, lets eliminate those first.  All red wines, with the possible exception of a lighter styled Pinot Noir.  The tannins in most red wines will definitely be magnified by the Asparagus, making it a harsh experience.  If you just have to have red wine, then something from the Cote de Beaune of France or the Willamette Valley in Oregon would be suggested.  Both these areas produce Pinot Noirs with finesse and elegance that would be a delicate balance with Asparagus.

As for Whites, the inherent grassiness and herbaciousness in the Asparagus would seem perfect for Sauvignon Blanc, but that isn’t always the case.  If you choose Sauvignon Blanc, something from the Loire of France or one from New Zealand should work well.  Dry Italian Whites are another possibility, Pinot Grigio, Orvieto or, my favorite, Vermentino from Sardinia.  Albarinos from Spain and Torrontes from Argentina are other possibilities.


The bottom line is, as with most things, there is no “perfect” pairing here.  Asparagus is just one of the most challenging things to pair with wine.  Part of the fun though would be trying out as many possibilities as possible, strictly in the name of research.  It would be a tough job, but somebody has to do it.  Anybody up for the task?

Where to Buy You Fram Fresh Asparagus

Asparagus Recipes

Main Street Produce
100 NE Main Street
Littleton, North Carolina 27850
Locally Owned and Operated

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Mas De Gourgonnier


Mas De GourgonnierThis storied domaine, run with passion and skill by Luc and Lucienne Cartier, has been farming and making wine organically for decades. Their gorgeous property in the beautiful countryside appellation of Les Baux de Provence yields powerful expressions of Grenache, Syrah, Mourvedre, Carignan, and more


Mas de Gourgonnier is located in the villages of Mouries which is in the Les  Baux de Provence AOC.
What year was the estate and winery started.
Mas De Gourgonnier is owned by the Cartier family  and run by Nicolas Cartier and his sons, Luc and Frederi. (How many Generations)
The Estate consists of 170 acres with 118 acres of vineyards and 50 acres of Olive groves.
The vineyards are planted to Grenache, Cabernet Sauvignon, Syrah and Carignan.
Climate and soils very hot, dry and windy climate,

All the products of the Mas refer to “ Nature and Progress ” and are certified by ECOCERT (control body).

The Wines of  Mas de Gourgonnier

2014  Mas de Gourgonnier  Les Baux de Provence Rose

This wine is a blend of Blend of  48% Grenache, 21% Cinsault, 21% Cabernet Sauvignon and 10% Mourvèdre.

Tasting Notes: The color shows a rich pink with a hint of orange. Candied orange rinds, warm cherries and lots of pepper on the nose. Floral notes—jasmine and honeysuckle and orange blossoms—blend with strawberries and red currants on the palate. Textured and pure, and bone dry.
Food Pairing Ideas: Pair with full-flavored fare, black olive tapenade or a garlicky seafood stew.


Reviews for 2014 Mas de Gourgonnier Rose Les Baux de Provence

90 Points  Vinous / Antonio Galloni

“Vivid orange-pink. Intense red berry, cherry, tangerine and floral pastille scents are accented by succulent herbs. Sappy and seamless on the palate, offering juicy raspberry and bitter cherry flavors that tighten up with air. Nicely combines power and finesse, finishing with strong closing lift and fruity persistence.”

(Les Baux de Provence Rose, Mas de Gourgonnier     2015)


2013 Mas de Gourgonnier  Les Baux de Provence Rouge

Blend: Grenache, Cabernet Sauvignon, Syrah and Carignan.
Tasting Notes:
Food Pairing Ideas:

Reviews for 2013 Mas de Gourgonnier  Les Baux de Provence Rouge


Mas de Gourgonnier  Les Baux de Provence Rouge  Reserve Mas



Mas de Gourgonnier “les Baux de Provence” Olive Oil

The Extra irgin Olive Oil is made from four local varieties, Salonenque, Beruguiette, Verdale and Grossane using an old fashioned granite press. Being un filtered the EVOO showcases the unique flavors of these local olives varieties.


(Does anyone else in the Les Baux AOC use same method and olive varieties)
? Extra virgin olive oil, with a 0,25 to 0,50 % level of acidity.
? Is it available in the US and  who sells



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