to capture the soil’s thermal energy and more leaves are removed in the fruiting zone. Having embraced organic practices, Marimar came to realize that they didn’t suit her vineyards. Close to the Pacific Ocean, the area’s humidity made them susceptible to mildew and botrytis. “Organic materials are less efficient,” says Marimar. “The Green Valley is more humid than Napa Valley.


Above (clockwise): Marimar serving her La Masía Pinot Noir at home; Howard's Café in Occidental; Patrick Amiot “junk art” in Sebastopol.


Farming here organically requires twice the number of tractor passes. The extra sprays needed increase CO2 emissions. California’s organic certification is stricter than in Chile or Spain.” She converted to biodynamic viticulture in 2010, but the wines showed no change. In 2017, she abandoned organic viticulture, transitioning to sustainable practices in 2018. Marimar was influenced by her advisor, Zach Berkowitz.


He visited weekly for several years, encouraging her to adopt regenerative viticulture. “Zach talked us into not tilling. He explained the rationale and demonstrated it. It’s a more holistic


THE WORLD OF FINE WINE | ISSUE 87 | 2025 | 151


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