I’m sure this won’t be controversial at all. 
Bruce
I hope it’s true. That said, and I’m definitely not speaking from a position of expertise on this, but… Isn’t the process of being certified organic sort of PIA and also costly?
If so could this be a case where wineries that are going through the process of being certified organic also going to be a bit more rigorous in their overall process in general? Leading to a better overall product?
Hope I’m wrong and it’s simply because organic = better due to some of the other reasons mentioned, like presence of soil microbes.