Irrigation – And How Dry Farming is Changing the Game

When you picture a vineyard, you likely imagine gnarled vines thriving under the sun, their roots anchored deep in the earth, drawing on the natural rhythm of the seasons. But what if I told you that most vineyards in California wouldn’t survive on rainfall alone? That the landscape we associate with wine is, in many cases, artificially sustained by a network of irrigation lines delivering water drop by drop?

The wine industry has grown dependent on irrigation, not just as a lifeline for vines but as a tool for maximizing yield and meeting commercial goals. This dependence, however, comes at a cost: wasted water, diminished terroir expression, and a future where access to water is anything but guaranteed. As climate change accelerates and water restrictions tighten, it’s time to rethink the way we grow grapes. Dry farming, a practice as old as wine making itself, offers a compelling path forward.

The Water Problem in Modern Viticulture

California, renowned for its wines, is also defined by its water scarcity. Agriculture accounts for 80% of the state’s developed water consumption, and vineyards also contribute to that footprint. While drip irrigation is often framed as a sustainable solution, many vineyards still use wasteful methods like sprinklers and flood irrigation, leading to runoff, evaporation, and unnecessary depletion of valuable water resources.

But irrigation itself isn’t the root of the issue. The real problem lies in how vineyards are designed and managed. When new vineyards are planted, key decisions about rootstock, spacing, and yield goals dictate future water use. Irrigation became the industry norm because it allowed growers to produce more grapes per acre, prioritizing quantity over quality. Yet, as water becomes increasingly scarce, this approach is no longer viable. The question isn’t just how much water we use, but whether the entire system needs to change.

A Return to Resilient Practices: The Case for Dry Farming

For centuries, winemakers relied on dry farming—cultivating vines without supplemental irrigation. This practice forces vines to send their roots deep into the soil in search of moisture, and other essential nutrients creating stronger, more resilient plants that are naturally adapted to their environment. Beyond resilience, dry-farmed grapes are often more concentrated in flavor, producing wines that truly reflect their terroir.

Historically, some of the greatest wines in the world were dry-farmed, including those that triumphed in the famous 1976 Judgment of Paris tasting. These wines weren’t just exceptional; they were proof that quality comes from deep-rooted connection to place, not external or artificial inputs. While scientific consensus is still emerging on whether dry-farmed grapes are inherently superior, many winemakers believe that grapes grown with minimal intervention yield wines of greater depth and character.

Breaking the Myth: Can Vineyards Survive Without Irrigation?

Skeptics argue that dry farming isn’t feasible in arid regions like California, or that reducing irrigation threatens profitability. If the goal is short-term yields and maximum output, then yes, irrigation makes sense. But if the goal is long-term sustainability, climate resilience, and wine that genuinely expresses place, then dry farming (or at the very least, significantly reducing irrigation) becomes not just feasible but necessary.

The conversation doesn’t have to be a binary one. There are ways to improve water efficiency even in irrigated vineyards. Techniques like Regulated Deficit Irrigation (RDI), which applies minimal, targeted water, can strike a balance between conservation and productivity. Similarly, improving soil health through cover cropping and organic matter retention can increase the soil’s ability to hold moisture, reducing reliance on irrigation.

The Dirt Wine Philosophy: Rooted in Transparency

At DIRT, we’ve made the choice to fully embrace dry farming. We believe in growing grapes the way nature intended without irrigation, relying only on rainfall and deep-rooted resilience. This commitment isn’t just about water conservation; it’s about producing vintage-driven wines that tell the story of the land, without dilution or artificial influence.

When we talk about ‘sense of place,’ we mean it. Our wines are shaped by the soils they grow in, the climate they endure, and the natural balance we strive to maintain. By preserving water and fostering deep-rooted vine growth, we’re not just making wine; we’re advocating for a return to time-honored, regenerative farming practices that safeguard resources for future generations.

How You Can Support the Movement

As a wine lover, you have the power to drive change. Here’s how you can be part of the solution:

• Seek Out Dry-Farmed Wines: Look for wineries that prioritize sustainable water use, such as DIRT, Tablas Creek, Mariah Vineyards, Dominus, Frog’s Leap, and Emeritus to name a few.
• Ask Questions: When visiting a winery or wine shop, inquire about water practices. Are they dry farming? Using drip irrigation? Experimenting with regenerative techniques? Do you see overhead sprinklers dousing vines with water in the middle of a hot summer’s day?
• Spread Awareness: Share what you learn. Encourage discussions about the importance of water conservation in viticulture and the impact of regenerative farming.

A Future Rooted in Sustainability

Dry farming isn’t just an agricultural technique. It’s a philosophy that acknowledges that what benefits the environment also enhances wine quality. As climate change reshapes the way we farm, we believe the most enduring wines will come from vineyards that respect natural limits rather than push against them.

So next time you pour a glass, ask yourself: is this wine shaped by the land, or by dependence on external inputs? Because the best wines—the ones with soul, depth, and a true sense of place—are grown naturally, not engineered.

Cheers to wine that works with nature, not against it.

Until next time,

Nicole, Michael, and Meg