The not-so-pleasant-tasting sustainable wine of yesteryear is just that -- a thing of the past. Organic and biodynamic vintners like Agustin and Valeria Huneecus have fine-tuned their craft. Their biodynamic California vineyard Quintessa is named for what they hoped to produce from it: a quintessential red wine.

Seventeen years ago, Valeria Huneecus and her husband bought 280 acres of undeveloped land in the Napa Valley, untouched by chemicals or farm equipment for more than a century. At first, they produced their eco-friendly wine by farming semi-organically. But eventually the couple switched to biodynamic farming.

Agustin Huneecus and his wife went fully biodynamic in 2005, and the benefits show up in everything from the grapes' flavor to the boom of wildlife around the estate.

Viticulturist Michael Sipiora is responsible for the grapes until they're harvested.

The wine creation process at Quintessa starts with healthy vines and plump grapes. Once they are harvested and sorted by hand, they're crushed.

After the grapes are crushed, they're aged in French oak barrels for almost two years.