Even before opening a new bottle of wine, taking the first sip, and experiencing the plethora of flavors that are impossibly crammed into a few ounces of fermented grape juice, I pause and am astounded by the extraordinary processes that make this beverage possible.  

Every spring, as new buds form on existing grape vines, and begin the process of springing forth wild branches that grow lush with leaves and heavy with fruit, I pause to first consider two factors that make it all possible - sun and water.