by Jenna Valente
November 18, 2014
When thinking of wine, Maryland may not be the first state that comes to mind, but for the Deford family, the artful pairing of responsible land management and master craftsmanship at Boordy Vineyards has put the Free State on the wine aficionado map.
Nestled in the rolling countryside of Long Green Valley in Hyde, Maryland, a mere 30 minutes outside of Baltimore, the 240-acre property provides solace to visitors, melting away the stressors of daily life with views of rich vegetation, historic farmland and 25 acres of intricately arranged rows of grapevines.
The family strives to develop a lasting connection with the community and welcomes visitors year-round by regularly hosting events. “Everything we do here has an educational component to it because wineries are unusual in Maryland, farming is increasingly rare and we are constantly competing with other views of how the countryside around Baltimore County should be managed,” said Robert Deford, President and owner of Boordy. “We really want farming to succeed here.”
To Deford, a twelfth generation Marylander and the fourth generation to be raised on the farm, success and sustainability go hand-in-hand. In 2000, the family placed the property under permanent conservation easement through Maryland Environmental Trust, allowing the farm to proceed without having to compete with development money by taking the option to sell the land to developers off the table. “We look at land not as an empty resource to be built on, but as something to be tended to and taken care of. For me, sustainability means the ability to realize the dream of continuing to live and work here,” explained Deford.
The 25 full-time and 75 part-time employees have adopted the Defords’ mission of sustainability and assist in the efforts to be as efficient as possible. “If we are not sustainable by definition, we are going to go out of business at some point. The land is what sustains us, so if we treat it badly the system is going to crash,” said Deford.
A number of best management practices have been implemented on the vineyard to reduce the establishment’s energy demands and impact on the environment. Staff hand-pick the fruit – avoiding the use of machinery – to ensure only the highest-quality grapes end up in the wine; the rest are left for wildlife, like birds, to scavenge. Grass grows freely in between the vines to stabilize the soil and mitigate runoff of sediment into the adjacent stream on the property. Additionally, all stems and pomace are composted post-production and returned to the fields as fertilizer.
A wetland was created at the head of the stream to catch any residual runoff before it enters the waterway, eventually making its way to the Gunpowder River and ultimately the Chesapeake Bay. The wetland serves not only as a pollution buffer but also as habitat to countless species of wildlife such as beavers, ducks, white-tailed deer and raptors. “Another thing that is great is we have excluded all livestock [from the stream], and it is astounding the fish people are finding down there, especially the American eel. I think it is a great model for what can be done to a stream that was really in distress,” said Deford.
The family is mindful of their greenhouse gas emissions and works to reduce their outputs by using the carbon dioxide created in the fermentation process to stir their red wine tanks. The carbon dioxide is collected, builds up and eventually erupts through the tank – stirring the wine and saving electricity. “There is an interesting concern over the fact that when you make wine you emit carbon dioxide into the atmosphere; however, what I always point out to people is that just up the hill is the other end of it – those vines take in carbon dioxide, so really it’s just a cycle,” notes Deford.
Helpful for Boordy has been the advent of the local food movement, a developing culture focused around locally-produced food and the process of getting it from the farm to the table. With the movement comes a growing consumer demand to meet the farmer and know where food comes from. “This isn’t just liquid in a bottle,” said Deford. “A lot more goes into it.”
To view more photos, visit the Chesapeake Bay Program's Flickr page