Nomacorc makes “alternative” closures. Instead of cork, they’re made from sugarcane. The advantages are palm-to-the-forehead obvious. No reduction, no oxidation, no cork taint. Ever. Trouble is, the wine industry is technologically hidebound and dead certain that consumers equate natural cork with quality.

Our strategy was to profile the “cool kids” who’d made the switch – sommelier darlings like like Steve Matthiasson and Pax Mahle. If we could put enough of these folks in front of the trade, they might understand that there’s a plantcorc bandwagon after all.

“Everything that goes into the bottle should
reflect the goodness we put into the wine.”

 

“You’re always thinking about the next vintage. And the one after that. Sustainability is a given.”
“You’re always thinking about the next vintage.
And the one after that. Sustainability is a given.”

 

“We wanted to make the perfect wine for fried chicken. The recipe called for sugarcane.”
“We wanted to make the perfect wine for fried chicken.
The recipe called for sugarcane.”

 

“Freshness dictates everything we do – where we grow, when we pick, even what we seal the bottles with.”
“Freshness dictates everything we do – where we grow,
when we pick, even what we seal the bottles with.”

 

“You learn to trust the plant to connect you to the land. We trust Nomacorc to keep that connection clear.”
“You learn to trust the plant to connect you to the land.
We trust Nomacorc to keep that connection clear.”