Biodynamic Grape Growing: It Feels Good.
I think casting an askance eye at Biodynamic farming in the wine industry might be a case of …."that’s been done". For all the talk of Biodynamicism of late, there has been a decent chorus of folk who question it’s value beyond the organic approach inherent in it.
I got thinking about what biodynamic grape farming needs upon reading THIS STORY about a Australian grape farmer who says of their experience with biodynamic farming:
"The approach we are taking is to tread a
bit gently with the biodynamic applications and only really dipping our
toes in at the moment. We haven’t the ability to become a biodynamic
producer at this stage."
Fair enough. His conclusion so far?
"I think it is a direction we will continue with, because it feels good."
I’m a huge fan of feeling good. And if farming biodynamically is what gets you there, I say bury every dung filled steer horn you can get your hands on.
That said, you know what I’m really a fan of? Hard science.
This is what I’d like to see: A single vineyard on a consistent terroir, farmed traditionally in part, organically in part, and biodynamically in part. I’d like to see this happen over at least five harvests. Then I’d like to see statistical data on everything from grape yields, TA, pH, sugars, mold infestations, etc, etc. Then, I’d like to see five vintages of wines from each of the three vineyard sections. Then I’d like to see sensory evaluations of each wine as well as chemical tests of each wine. In other words, I’d like to see biodynamic farming really tested.
I don’t have anything against biodynamic farming. Really.Like I said, if it feels good, and doesn’t hurt me or anyone else, do it.