With over 50 vineyards in the Yadkin Valley, there are a lot of different wines to choose from in North Carolina. Many of them are practicing environment friendly practices in their wine making.

Two Surry Community College Viticulture and Enology graduates are taking the eco friendly vineyard approach to an all-new level with their upcoming Carolina Heritage Vineyards.

Pat and Clyde Colwell started planting their organic vineyard in 2005, using untreated locust logs for posts, native grapes, and bio fertilizers and pesticides.

In April they broke ground on their winery and tasting room, a project they hope to have finished by fall when their harvest comes in.

Sustainability is an important factor for them in their production of wine. The Coldwells are attempting to do this on several different levels, including their beginning prep-work for the old farmlands they purchased for the vineyard and winery.

When the Colwells first came to the property it was really run down and in bad shape, Pat Colwell said. "The neighbors were happy we came in and cleaned it up without the use of chemicals."

The 13-acre property includes an old farmhouse that the Colwells hope to incorporate into their winery and tasting room plans.

"The Jenkins' farm was used like most farms to raise tobacco, pigs, crops," The Colwells said. "We plan to use the look and feel of the original farmhouse in our building."

Before breaking ground on the subcutaneous winery, several of the blueberry bushes had to be moved from where they were planted.

"When we pulled them up, we were amazed at the development of the soil," Colwell said. They have been using a local organic fertilization product called Nature's Way, by Nature Works Organics in Boonville. It is an organic soil enhancer made from vermiculture or worm farming. "It's breaking down the clay, stimulating the roots and attracting earth worms."

"It's hard to get local organic herbicides and pesticides," Pat explained. They use organic approved products like Surround for pest control and Serenade as a broad-spectrum fungicide. They are also planning on putting recently purchased chickens to work in the vineyard rows.

"The chickens are great," Colwell said. "They can eat the grubs and fertilize the rows at the same time." She has purchased a mobile chicken house that can be alternated between grape vines so the chickens can cover larger territories.

The Colwells also put bees to work on their property with the possibility of a honey mead wine in the future. "They have multi-functions," Colwell said. "We keep them next to the blueberries to help pollinate the bushes."

All of their organic growing methods are helping to create a clear idea of sustainable farming in the Yadkin Valley. "There aren't any other farms like this in our part of the state," Colwell said. "It is nice to have a prototype that says to people, this can be done."

Their eco friendly ways don't stop in the vineyard. They are working hard to implement these ideas in the winery as well.

"Wineries use a lot of hot water," Colwell said. They have purchased a bio mass converter furnace and are looking at photovoltaic technology to help generate heat and electricity off the grid.

Wine packaging possibilities are also being explored by the Colwells. They said that their first year would probably have to be in glass, but they would like subsequent bottlings to make use of possible box containment.

"It's come a long way from Franzia," Colwell said. They had several wine cubes at their house and Pat Colwell said that she enjoyed the size and storage possibilities. The smaller two bottle cubes fit perfectly between refrigerator shelves, she said.

"Glass bottles are recyclable," Clyde Colwell said. "But they aren't very energy efficient." Tetra packs are also being considered, by the environmentally conscious duo. "In Europe they box wine all the time now." Pat Colwell added. "The only concern we have is that they are not sure of the longevity of the plastic bladder eventually breaking down."

The Colwells have applied for an organic certification through the N.C. Crop Improvement Association. "We hope to be certified by this summer or at least find out what more we need to do next to obtain one." Colwell said.

Carolina Heritage Vineyards will have both dry and sweet wines made from the muscadine, American native and hybrid grapes they are growing--Carlos, Noble, Dorian, Norton/Cynthiana, Rubiana and Traminette. It is also growing blueberries for wine and honey for mead, all of which they hope to have certified organic.