THE FARMING PHILOSOPHY
Biodynamics is the highest form of organic farming. It’s more than an elimination of chemical inputs – its emphasis lays in a holistic approach to land stewardship that focuses on working in concert with nature and its cycles to create a healthy, balanced environment both in and around the vineyard.
Biodynamics concentrates on the vineyard as a singular organism – its many individual parts comprise a whole. It’s like a human body – full of tissue, organs, bones, ligaments, tendons and blood that work together to form a single unit. If one part is not functioning well, it affects all the other parts. The vineyard is no different – if the vines are troubled by fungus, it affects the quality grapes and ultimately, the quality of the wine. Biodynamics aims to keep nature and man’s balance in check.
It requires close attention to the varied forces of nature influencing the vine. It also emphasizes a closed, self-sustaining ecosystem. Biodynamic vineyards must devote at least 10 percent of the property to biodiversity – which we do through our many insectaries, gardens and bird boxes.
A keystone of Biodynamic farming is the use of preparations, applied to improve the health of the vines. Between plowing, mowing and harvesting, grape growing puts a vineyard through its paces. Biodynamic winegrowing uses nine preparations – “homeopathic” teas and sprays to help heal, protect and enhance the immune system of the vineyard estate vintage after vintage. The applications of these remedies are in sync with the solar, lunar and seasonal calendar. This series of herbal-based preparations are applied to the soil to promote soil vitality through increased microbiologic activity and also to promote diversity – the best way to think of these preparations are as vitamins for the plant and soil. The more nutrient-rich and biologically diverse the soil, the more character exists in every bottle of our wine.
BIODYNAMICS IS HOMEOPATHIC AGRICULTURE
Biodynamic Field Sprays & Preparations Enhance our plants above and below the soil.
Horn Manure
We call this the “terroir maximizer.” Manure from our estate cows is stuffed into cow horns, then buried and aged underground. During the winter, the manure cures into a rich, beautiful humus. When the time is right (and that depends on nature), we dig up the horns and make the humus into a tea. We then spray it on the earth to heal the soil and increase biological activity. This also promotes root growth that is deep and wide — contributing to wines with a distinct sense of place.
Horn Silica
We call this the “flavor enhancer and preserver.” Fine quartz crystals are placed into cow horns and aged in the earth during the summer months. In the fall, the horns are dug up and the crystals are then stirred into a tea and sprayed onto the leaves of plants. Silica crystals enhance photosynthesis by creating more infrared light. Because sunlight directly influences flavors and aromas, by increasing the plant’s sunlight absorption, we encourage grapes with more intense flavors and aromas. The use of horn silica also helps to increase the shelf life of a wine, preserving its unique qualities as it ages.
The Seven Biodynamic Compost Preps:
Strengthen the immune system of our vineyards
- Yarrow gets the party started in the compost pile, serving as an activator to speed the breakdown of the compost.
- Chamomile helps to stabilize nitrogen, stimulate growth, and increase soil life.
- Stinging Nettle stimulates soil health and strengthens a grapevine’s ability to withstand drought and excessive sun.
- Oak Bark is rich in calcium and protects plants against diseases and fungal attacks.
- Dandelion does the earth’s body good. It regulates healthy plant growth and helps with photosynthesis.
