It was while researching a Chilean wine ('99 Antiyal) that I was going to try (see TN's) that I came across this subject.
What the heck was Biodynamics???

This is not just organic methods...this method includespatterns of lunar and cosmic rhythms and uses things likeFlower heads of Dandelion fermented in Cow Mesentary .

BIZARRE or what?

Below was copied/pasted from Part 1 of 3 articles on the subject.

Back in 1997, the sales team and directors of Corney & Barrow visited Domaine Leflaive in Burgundy. Anne-Claude Leflaive poured them two wines, blind, and asked them which they liked best. 12 out of the 13 preferred the same wine. What was the difference?

Well, both were technically the same wine: her 1996 Puligny Montrachet 1er Cru Clavoillon. But the wines were made from adjacent plots of vines, one organic, the other farmed with biodynamics, an alternative system of agriculture that represents the focus of this new series. This latter wine was the one that the Corney & Barrow team had singled out almost unanimously as their favourite. The following vintage Domaine Leflaive went fully biodynamic.

Anecdotal observations like these don’t constitute hard scientific data, but they are common enough— and come from people making serious enough wines—to merit proper attention. Indeed, the roll call of biodynamic producers forms a star-studded list, and one that is growing steadily.

The goal of this new series is to capture the essence of biodynamic viticulture, and answer some key questions. First, how does biodynamics differ from conventional and organic agriculture? I’ll explore the sorts of practices and philosophies that set biodynamic practitioners apart from their peers.

Then we’ll meet some of the people involved in biodynamics, including Nicolas Joly, Michel Chapoutier and Alvaro Espinoza.

The following web links will give you Part 2 and 3 of the article.

web page

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Any comments???

I've been following the bio-dynamic movement for a few years. I guess some of it is hype but many producers claim it produces better expressions of terroir. Cetainly no one would laugh at Chapoutier.

Remember the young french winemaker from Cayuse at the PNW? He's gone Bio-dynamic. A first in Washington.

Interestingly, many bio-dynamic producers are not strictly organic.

I too have followed this movement. We now have several biodynamic producers in Oregon. I think the biggest thing about the movement is that it requires a sensitivity to the complete environment surrounding the vineyard, including weather patterns and phases of the moon. I have not noticed a difference in the wines I've tasted from Oregon, but Leroy, Laflaive, and Joly make marvelous wines. If biodynamics helps, I'm all for it.

Very interesting. I am not sure if I completely am on board with the idea, but I think that anything that helps keep things 'natural' is certainly beneficial...

Coincidentally, our sommelier group had a presentation from Mike Benziger today on the subject of bio-dynamic wines. Mike is the president of Benziger Wines of Sonoma and is one of a very few certified biodynamic winemakers. They will release their first biodynamic wine this year. 2001 Cabernet Sauvignon. We tasted a barrel sample and it was fabulous. Incredible depth of flavours.

After listening to him, one can not understand why all wine is not made this way.

Interestingarticle on biodynamic farming at the Grgich winery.

I get the sustainable farming practices, but the manure in the bull's horn is a little out there for me.

Great article, some of it makes sense, some of it is way out there. Damn hippies!