Recently we have seen claims by wineries and vineyards of Biodynamic practices. We were curious since none of them actually spell it out. What is Biodynamics and what are its requirements? Here are a few taken from Wikipedia.
Pests such as insects or field mice (Apodemus) have more complex processes associated with them, depending on what pest is to be targeted. For example field mice are to be countered by deploying ashes prepared from field mice skin when Venus is in the Scorpius constellation.
Weeds are combated (besides the usual mechanical methods) by collecting seeds from the weeds and burning them above a wooden flame. The ashes from the seeds are then spread on the fields, which is intended to block the influence from the full moon on the particular weed and make it infertile.
(horn-manure) a humus mixture prepared by filling the horn of a cow with cow manure and burying it in the ground (40–60 cm below the surface) in the autumn. It is left to decompose during the winter and recovered for use the following autumn.
There is more, of course, but in a nutshell (no pun intended), Biodynamics is the creation of Rudolf Steiner, born in Croatia in the late 19th century. It has both authorial and spiritual connections with Anthroposophy and Theosophy.
We applaud anyone who follows its strictures.
The weather is back to normal. The nights, however, are very cool and the grapes picked at night arrive at the winery below 50F.
Today we picked a new block of Pinot Noir, one that we planted three years ago. And, although young vines generally produce less fruit, this has been our most prolific Pinot Noir block this year. The reason, as it was explained to me by winemaker Bruce McGuire, is that young vines bud later and this block by budding later avoided the late February frost which damaged the older blocks.
This is almost the end of our Pinot Noir with one more day remaining, but it is not the end of harvest. We are still picking Chardonnay and Reisling with Grenache and Syrah yet to come. The last two are not quite ready. The Syrah tastes very good, but as Bruce points out, the seeds are still green and it will get better.
Today was the first real fall day — windy and cool with early morning frost on the ground. The images are of the Pinot Noir blocks most of which have been picked. We wil be picking more Pinot Noir tomorrow, Saturday, and in a few days we should have it all picked.
Other varieties, mostly Sauvignon Blanc and Chardonnay, are also being picked at this time and unlike Pinot Noir the yield appears to be normal or only slightly down.
I think the images reflect the coolness.
Winemaker Bruce McGuire, Vineyard Foreman Enrique Solozano and Vineyard Manager Andy Joughin during the processing of this mornings Pinot Noir — no doubt discussing picking strategies for tomorrow.
Harvest is going well. The fruit is in excellent condition. We anticipate a small crop and wines with intense flavors.
[kml_flashembed movie="http://www.lafondwinery.com/movies-flash/conference-bruce-etc/conference-bruce-etc.swf" width="500" height="400"/]
Recent Comments