The morning mist clings to the rolling hills of Virginia’s Blue Ridge Mountains as Damien Blanchon arrives at Afton Mountain Vineyards. It’s early morning, and the vineyard is already alive with the subtle sounds of nature awakening—birds calling from the pollinator corridors that have been carefully established, and the gentle rustle of diverse cover crops swaying in the early breeze. For Damien, who has been tending vines and producing wine in Virginia since obtaining his degree in viticulture and enology in France in 2006, this is more than just another day at the office; it’s another opportunity to witness the extraordinary power of regenerative viticulture in action.
Dawn: Reading the Land
Damien’s day begins not in the winery, but in the vineyard itself. He walks slowly through the rows, his boots soft on the cover crops that have been strategically planted between the vines. These cover crops are working around the clock, fixing nitrogen naturally, improving soil structure, and providing critical habitat for the beneficial insects that help manage pests without harmful chemicals.
Born into a winemaking family in Le Perreon, France, Damien carries 42 years of wine industry experience, including generations of family knowledge passed down through the years. He kneels down and takes a handful of soil, feeling its texture and breathing in its rich, earthy aroma. This soil is alive in ways that would have been impossible under conventional viticulture. The mycorrhizal fungi networks that have been carefully nurtured are threading through the earth, creating an underground internet that connects the vines to the broader ecosystem. This living soil, with its robust microbial communities, is the foundation of everything at Afton Mountain Vineyards—the source of exceptional fruit and the cornerstone of environmental stewardship.
Morning: Tending the Ecosystem
Since joining AMV in 2011, he has overseen both winemaking and vineyard management operations, implementing sustainable and environmentally respectful practices throughout the property. The team doesn’t just manage vines here; they manage an entire ecosystem. Today, they’re checking on the goats that are strategically grazing in the cover crop areas. These aren’t just lawn mowers with legs—they’re partners in the regenerative system, naturally managing vegetation while adding fertility through their manure and increasing biodiversity through their grazing patterns. Of course, they love grapes so they spend time in other parts of the farm during the growing season.
The team pauses at one of the recently established pollinator corridors. The bird boxes are showing signs of occupancy. Natural pest control is one of the many services these beneficial wildlife provide, reducing the need for intervention while creating a more balanced ecosystem.
Midday: Water, Weather, and Wisdom
The Virginia sun is climbing higher, and Damien reflects on how the responsible practices help the vineyard adapt to the state’s variable climate. From humid summers to cold winters, the vineyard has learned to work with these natural rhythms rather than against them. The organic matter that has been building in the soil for years now acts like a sponge, capturing and retaining the morning’s dew and last night’s brief shower.
Drawing on his deep French winemaking heritage and his years of experience in Virginia’s unique terroir, Damien checks the rainfall capture systems. This isn’t just about irrigation—it’s about restoring the natural water cycle, improving the soil’s water-holding capacity, and reducing erosion. Every drop of water that falls on the land is precious, and the regenerative practices ensure maximum benefit from Virginia’s natural precipitation patterns.
Afternoon: The Science of Soil Health and the Administrative Tasks of the Vineyard
Back in the winery, Damien reviews soil test results. The numbers tell a remarkable story of transformation. Carbon sequestration rates have increased dramatically since tillage was reduced and intensive composting programs began. The soil’s organic matter content has nearly doubled, and the biological activity indicators show a thriving underground community that would make any ecologist proud.
This data isn’t just academic—it directly impacts wine quality. Healthy soil produces healthy vines, and healthy vines produce fruit with more complex flavors and better natural balance. The soil-first approach to viticulture is paying dividends not just environmentally, but in the glass as well. Damien approaches each new growing season with the goal of showcasing the terroir and balancing the unique character of every vintage, a philosophy that regenerative practices support beautifully. The data also plays into the research of growing techniques. Damien spends part of the afternoon reviewing the latest research and development to look for ways to improve performance and procedures for Afton Mountain Vineyards such as new plants to use for the phytotherapy program,
The role of a winemaker isn’t all fun and wine. Damien needs to maintain the organization of the vineyard itself and the tasting room. Afternoon work often involves doing inventory and making sure taxes and payroll are up-to-date. These less glamorous activities enable the vineyard to provide a seamless experience for visitors and a happy workplace for employees.
Evening: Crafting Wine from Living Soil
As the day winds down, Damien is in the cellar, tasting through current vintages. Each glass tells the story of the regenerative journey. The 2023 vintage, made from grapes grown in increasingly healthy soil, shows remarkable complexity and depth. There’s an integration and harmony in these wines that speaks to the balanced ecosystem from which they came.
Damien is particularly excited about the latest releases, which showcase what’s possible when vines are grown in truly living soil. The flavors are more nuanced, the tannins more integrated, and there’s an unmistakable sense of place that can only come from healthy terroir. Among his favorites from the Afton portfolio are the Cab Franc and Albariño, wines that perfectly express the unique character of Virginia’s Blue Ridge Mountains. He often recommends pairing the VDN Tannat with blue cheese, a combination that highlights the wine’s complexity and the terroir’s distinctive qualities.
Reflection: Beyond Sustainability
As Damien locks up the winery and prepares to head home, he reflects on what has been accomplished and what lies ahead. For visitors to the area, he often recommends exploring beyond the vineyard through hiking, fishing, and mountain biking—activities that showcase the natural beauty that regenerative viticulture helps preserve and enhance.
Regenerative viticulture isn’t just a set of practices—it’s a philosophy that recognizes the vineyard as part of a larger ecological system. The work being done at Afton Mountain Vineyards goes beyond simply making great wine. The team is proving that agriculture can be a force for environmental restoration, that working with natural processes rather than against them produces superior results, and that the future of farming lies in building resilient ecosystems that can adapt to changing climate conditions.
The work contributes to broader environmental goals, including improved water quality in the Chesapeake Bay watershed through reduced runoff and enhanced soil carbon storage. With Damien’s French heritage informing his understanding of terroir and his years of Virginia experience teaching him the nuances of local conditions, Afton Mountain Vineyards represents a perfect marriage of Old World wisdom and New World innovation.
Tomorrow will bring new challenges and opportunities, but Damien will meet them with the confidence that comes from working in harmony with nature. The regenerative practices have proven that when you take care of the land, the land takes care of you—and the wine that results is a testament to this fundamental truth. Every bottle produced carries with it the story of this living landscape, and every glass poured is a celebration of what’s possible when we choose regeneration over depletion.
This is more than viticulture; it’s a vision for the future of farming, one healthy soil microbe at a time.