The uptake of organic and biodynamic winemaking practices is now a growing worldwide trend. Australian wine writer Max Allen recently reported that even in Marlborough, the epicentre for commercially grown sauvignon blanc, organic and biodynamic viticulture is being adopted on a large scale. (The Other Side of Marlborough by Max Allen, JancisRobinson, 3 August 2015).
The move away from chemically reliant farming strikes me as good news for both the consumer and the environment. Nigel Sowman, vineyard manager of Marlborough’s Dog Point, told Allen that organic conversion has been very important for improving quality and demand for his grapes.
For Yangarra, a 100 acre vineyard focussed exclusively on the varieties of the southern Rhone, a biodynamic approach has led to brighter fruit qualities in the wine, naturally lower alcohol levels and an overall impression of better ‘terroir’ or sense of place expression.
Fraser and Lane believe that improved vineyard health is another pleasing consequence of the rigours associated with acquiring and maintaining Biodynamic A certification. Because the use of industrially made chemicals is prohibited, promoting biologically rich soils and resilient vines are absolutely paramount for preventing and controlling disease. More ethereal qualities, like positive energy and emotion emanating from the vineyard, are other fortunate by-products of a biodynamic approach according to the pair. (‘From the Earth’, Yangarra Estate, McLaren Vale, SA by The Wine Idealist, 25 July 2014)
Happy vines make happy wine!
by Merrill Witt, Editor
Photo Credit: Yangarra Estate
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