Biodynamics

Biodynamics is a method of viticulture which is an extreme extension of organic viticulture. It focuses very much on the vignerons having a deep understanding of their soil and their terroir and it completely eschews the use of synthetic fertilisers, insecticides and herbicides.

It is generating much interest today, not only in Francebut in vineyards around the world, because systematic use of sprays and chemicals in vineyards is known to poison the soils, can be harmful to the environment and can cause problems for the wine drinker too. 

Biodynamics was founded by Austrian philosopher-scientist Rudolf Steiner in the 1800s. Many thought of him as a bit of a crank and branded him an occultist and ant-semitist. He was not a wine drinker either! He applied his form of spiritual science called ‘Anthroposophy’ to education, medicine and agriculture. It forms the basis of the Waldorf school system which is still practised today. He began to lecture on agriculture shortly before his death.

In 1924 Maria Thunn adopted a practical system of biodynamics for the cultivation of plants and vegetables. Her biodynamic calendar is used by vignerons today.

Biodynamic viticulteurs use naturally occurring elements such as nettle, camomile and dandelion. These herbal preparations are made in accordance with homeopathic principles, based on successive dilutions and prescribed stirring techniques – i.e. they become ‘dynamised’.

They can then be applied to the soils, leaves or roots of the vines at certain times in accordance with the lunar and planetary cycles. Other preparations include specially prepared composts made from cow or horse dung – these can be applied to the soils using cow horns buried in the vineyard, again at certain times of the year.

Amazingly, these special preparations, applied in minute quantities would appear to result, after about three years of application, in much healthier soils. Experts have observed that microbial activity in biodynamic vineyard soils is much more apparent than in non-biodynamic ones. Healthier soils mean healthier, stronger vines. This in turn can lead to wines that are deeper in colour, more aromatic, fruitier and more balanced.

Most of the 3D vignerons adopt at least a lutte raisonée approach to viticulture. That is to say, they only spray when they have to, rather than doing it routinely (as their fathers and grandfathers would have done). I know of many of our vignerons who use organic methods, but do not seek authorisation because of the amount of paperwork involved. They tell me they are vignerons not administrators! Both biodynamic and non-organic vignerons tend to use a lot of copper sulphate and lime as these help combat mildew and fungal diseases. These are naturally occurring elements and so are approved by the regulating authorities.

We live in an era where many wines are seemingly made in a very formulaic way and so often taste the same. Happily, so long as there are consumers who appreciate and demand good quality, individualistic and characterful wine, there will always be a place for those vignerons who turn to biodynamics. Their wines speak for themselves!

Typical preparations

Preparation 500: Cow manure fermented in a cow horn which is then buried in the soil over winter.

Preparation 501: Ground quartz mixed with rainwater, packed in a cow horn and buried in the soil in spring, then dug up in winter.

Preparation 502: Flower heads of yarrow fermented in a stag’s bladder. Applied in compost to help release trace elements to the vine.

3D’s biodynamic vineyards

We currently have three vineyards that adopt biodynamic principles. Many would agree that the wines from these domaines are getting better year on year – perhaps as the effects of biodynamic methods really take hold. It can take around seven years for this self-sustaining system to have a profound effect on wine quality.

Montirius, Rhône Valley
Vignobles François Baur, Alsace
Domaine de la Chevalerie, Loire Valley