Quivira was the first vineyard in Dry Creek to be certified as biodynamic, meaning it has built a self-sustaining eco-system. Quivira is even required to produce its own natural fertilizers, which it makes from plants in its on-site garden. Biodynamic vineyards produce unique wines that express whatever is happening in the soil at the time, so consistency can vary slightly from year to year. While larger vineyards use commercial yeast, Quivira and other biodynamic vineyards use wild yeast fermentation, which is slower and forces winemakers to pay closer attention to the process. Quivira, like many vineyards in the area, is known for its zinfandel, though their other wines should not be ignored. I especially enjoyed the summery rosé with its fresh strawberry and watermelon notes. Rosé is often an afterthought at wineries, made with grapes already grown for reds, but Quivira grows Grenache specifically for this purpose, adding Syrah, Mourvédre, and Counoise to complete the blend. There is no bad time of year to visit the vineyard (seriously, it’s sunny and stunning year-round), but when you do visit you might want to schedule at least a couple of hours to relax with a picnic lunch in the gardens.