We’re frequently asked if a particular wine is organic or biodynamic, and what, if any, differences there are between conventional, organic and biodynamic wines.
The short answer is that there are clear differences in the process, as illustrated below, which lead to subtler and often misunderstood differences in the glass, in the vineyard and even in the people!
In our experience, wines made from organic and biodynamic grapes are generally better – livelier, with greater depth, and above all tastier.
Wine is an agricultural product, and healthier grapes are obviously higher quality raw material. While many things could (and do) go wrong in the cellar, good farming is an integral part of making great wine.
Organically and biodynamically-farmed vineyards also look and feel radically different from farms doused with synthetic chemicals. The former are literally alive, with grapevines, other plants and animal species completing a sustainable ecosystem.
This is because our winegrowers see themselves not just as wine producers, but also stewards of the land. We've watched with delight as many of them have converted to organic and biodynamic farming over the years, encapsulating their thoughtful, sensitive approach to both wine and life.
If you'd like to taste the difference, we wholeheartedly recommend the 2013 Nicolas Joly Clos de la Coulée de Serrant, a Chenin Blanc made by the Godfather of Biodynamie himself. Investment banker turned winegrower, he certainly took a risk in being one of the pioneers of biodynamic farming when he first started in the 1980s, way before the practice was considered fashionable, but his return on investment certainly paid off as his plots of land are now considered to be the very best.
To read more about Joly's wines, please click here.
Both Jancis Robinson and Jamie Goode also have good articles to read while you enjoy the fruits of our winegrowers' labour!
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