Local organic wines are tricky to find in the East Bay, since the business is one with pervasive nonorganic practices. While many local vintners use organically grown grapes, it’s a complicated and expensive process to get certified, so few of them can officially tout that status. Especially since there are no East Bay wines that are made organically, without sulfites. But Livermore’s Retzlaff Winery makes its wines exclusively from its own organically certified vineyard. All of its offerings are delicious, and several are medal winners, but its Family Reserve Cabernet is divine. This “front-yard, head-pruned” wine retails for $48, and is available at the winery or online.