Turning Tide

Jacobson (who goes by “AJ”) has followed her passion for agriculture and the sciences from an early age. She was raised in the fertile California Sacramento-San Joaquin Delta. Growing up in and around farms instilled in her a lifelong desire to find ways to help protect the land and water supply and to educate people about preserving natural resources. In 2001, upon graduation from UC Davis with a degree in viticulture and enology, Jacobson found work in cellars and winemaking labs in California focused on sparkling wine production. She also ventured to Australia to make Shiraz (and to take deep dives along the Great Barrier Reef!). Dedicated to her cause of trying to help the wine industry become more sustainable and climate-forward, she currently sits on the board of the Oregon Wine Council, and served as the co-chair of the Unified Grape and Wine Symposium Program Development committee for the 2023 and 2024 conventions.

All the vineyards that AJ works with are farmed in an environmentally conscious manner. Historically, the literal action of environmentally conscious farming has involved protecting water purity from erosion or chemical run-off into our waterways; protecting air quality from harmful overspray; preserving local ecosystems of wildlife, native flora, and biodiversity; and the enrichment of soil through regenerative practices as cover crops and carbon capture. Today, most of the sites AJ works with are farmed organically or adhere to sustainable practices aimed at protecting water purity and encouraging soil and vine health. AJ also believes that the principles of regenerative agriculture—to farm in a way that captures carbon to turn the tide on climate change—should be followed as guiding principles.

Turning Tide wines are sourced from vineyards that are distinctly influenced by oceanic fog, which provides a cool, slow-ripening environment. Grapes are picked at naturally lower sugar levels to produce wines with lower alcohol. Lower alcohol levels allow for more complex nuances to shine, particularly the more delicate aromas and flavours that can be overshadowed higher alcohols. Any oak used for aging purposes is intended to “lift up” the expression of the wine—never to mask it. As little sulphur is used as possible, because with strict, hygienic winemaking practices, the addition of sulphur—which acts as a preservative—is not necessary.