As one of the highest elevation commercial vineyards of substantial size in Washington State, Figgins Estate Vineyard is a south-facing hillside sitting at 1,500-1,750 feet. Planted to Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, and Riesling, it is an incredibly special place I consider my masterpiece of varietal selection, trellising, and intensive, sustainable viticulture. For two decades we have dedicated ourselves to sustainable farming. There are several ways we encourage the symbiosis of grape vines and the bacteria and fungi that drive the health of our soils. The first is through a “do no harm” approach, meaning avoiding herbicides and introducing microbes through the use of compost teas. These are carefully made by extracting the beneficial biome from earth worm castings and rapidly expanding their population in a “tea” brewer through a unique process. The resulting "tea" is then applied in the vineyard. We take care to intentionally feed our soil organisms through an annual cover cropping and tillage regimen. Tilled under cover crops are organic matter which will become humus for the biome and completes the symbiosis cycle.