Utah Bites

Fetzer’s Commitment to Sustainability

Fetzer is a Certified California Sustainable Winery. A good example of value and quality from Fetzer is their Gewürtztraminer.


“What’s good for the earth is good for the grape.” Those are the wise words of Bernard “Barney” Fetzer, the founder of California’s Hopland-based Fetzer Vineyards. Fetzer founded Fetzer Vineyards in 1968 and died in 1981, but his words ring true today, particularly with regard to Fetzer Winery’s commitment to sustainability. 

Fetzer is a B Corp. and a Certified California Sustainable Winery. And according to the Fetzer winemakers, “Certified B Corporations are a community of committed leaders, driving a global movement toward building a more inclusive, sustainable economy that benefits everyone. This conscious business structure balances purpose and profit and meets some of the highest verified standards of social and environmental performance, transparency, and accountability. The B Corp framework is an empowering tool for methodically and consistently improving our operations and a way to benchmark and challenge our capacity to provide benefit for people and the planet.” Just one example: In 2019 Fetzer saved enough energy to power about 73 homes for a whole year through their renewable resources. 

The winery is committed to transparency in its business approach: publicly reporting greenhouse gas emissions, working towards 99.99% waste diversion and more – to turn business into a force for good. Even Fetzer’s clean new label design reflects the company’s winemaking style, which is straightforward and combines value with quality.

A good example of value and quality from Fetzer is their Gewürtztraminer ($9.95) which opens up with layered aromas of honeysuckle and peach, followed by more honeysuckle and apricot flavors on the palate. It’s a slightly sweet wine that would make a terrific aperitif, but also pairs very nicely with spicy foods. What’s good for the earth is indeed good for the grape. 



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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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