For decades after the concept of biodynamic farming was introduced in 1924, there was an aura of witch and wizard mysticism and charmingly earnest cluelessness around biodynamic farming. You want to make planting and harvesting choices according to the moon? Stuff yarrow into a deer bladder to create a tea that you'll spritz on your crops? Um, okaaaay. You do you.
But over the past 25 years, peer-reviewed scientific studies show that biodynamic farming enhances soil quality and biodiversity. It also produces more nutritious produce and wine that tastes better.
With that in mind, the era of downplaying the merits of biodynamic farming is officially over. Today, biodynamic farmers on the cutting edge are taking the philosophy and science that has served them so well on their farms and applying it to their business practices.
Biodynamic farming 101
Still not sure what we mean when we say biodynamic farming? You're not alone. Biodynamics is based on the work of philosopher and scientist Dr. Rudolf Steiner (1861-1925). It is, at its simplest level, a method of chemical-free organic farming that entails the observation of lunar phases, planetary cycles and requires the use of locally sourced materials for fertilization and soil conditioning.
Practitioners see the farm as a closed, biodiverse ecosystem that requires internal inputs-which can come from the manure of ruminants raised on the farm, or from teas made from plants grown and animal products present on the farm-to nourish and feed itself.
There are two primary forms of biodynamic certification, through Demeter-USA and Demeter International. It is estimated that there are around 6,000 certified biodynamic farms in operation across the world, and many more who farm biodynamically without certification. (The cost of getting certified varies depending on the farm's size, but is generally at least a few thousand dollars, and requires adherence to a complex set of rules and standards).
Now, a new crop of producers are taking these same concepts and applying them to their businesses as a whole. Is the certified biodynamic coffee you're drinking truly biodynamic if the coffee pods were dried on a conventionally produced table? These are the kind of questions the truly hardcore are asking.
Deeply considering every element that touches products
Gérard Bertrand, who owns and operates 16 certified biodynamic wine estates in Languedoc and Roussillon, France, has been infusing business decisions with biodynamic ideas for decades.
At the Minervois winery Clos d'Ora, the layout was designed so that sunlight hits a precise place in the barrel cellar during each solstice. And at Languedoc's Clos du Temple, architect Francois Fontes designed the space to link sky and earth. Glass panels bring sunshine into the winery through the ceiling, while a mashrabiya (a latticework window that is characteristic of Islamic architecture) cools the heat the sun brings and casts patterns of light and shadow.
"The sun, the star that anchors our system and shines bright for much of the year in this region, shapes our construction projects," Bertrand explains.
At his wine resort Chateau L'Hospitalet, Bertrand created a The Moon Room devoted to biodynamically rooted tastings.
"Its light fixtures mimic celestial bodies, their glow, colors, and rhythms attuned to the dishes and wines served," Bertrand explains. "Short narratives weave through the meal, inviting guests to sense the rhythms that guide our biodynamic work. This is more than a meal-it is a multisensory journey, an education, and a fresh way of looking at the heavens."
Robert Eden, co-owner and winemaker at Chateau Maris, also built his winery in Languedoc based on the biodynamic approach.
"Our cellar and winery is constructed from hemp bricks and wood to create a plant-based space that can receive external energies," Eden explains. "Built this way, our winery's operation is not impaired, and the energy is not repelled by artificial metals and other materials."
The placement and construction of the building was also considered with the movement of groundwater and alignment to prevailing winds.
Other vintners, like Count Michael Goess-Enzenberg, owner of Weingut Manincor in Alto Adige, Italy, embraces a holistic approach to biodynamic farming and business-building.
"We get everything possible from organic or biodynamic sources," Goess-Enzenberg says. "Oak for our barriques, which we use to age our wines, comes from our own forest. Straw and manure for our compost comes from local farms in our neighborhood, which we mix with remains from grapes after they've been pressed."
The quartz used for the biodynamic preparation 501 (a spray used to promote grape strength and health) is sourced from their local mountains. Goess-Enzenberg likens biodynamics to a broad lifestyle that requires wholesale commitment.
"It brings our lives into balance," he says.
At Cullen Wines in Margaret River, Australia, winemaker and managing director Vanya Cullen has created a biodynamic bubble around her entire operation. In addition to farming her vineyards biodynamically, Cullen has a biodynamic produce garden that feeds the on-site restaurant.
Cullen also sources barrels sourced on fruit or flower days, according to the biodynamic calendar. (In the biodynamic farming calendar commonly followed by practitioners, fruit days occur when the moon is in a fire sign-Aries, Leo or Sagittarius; flower days occur when the moon is in an air sign-Gemini, Libra or Aquarius; root days occur when the moon is in the earth sign-Capricorn, Taurus or Virgo; leaf days occur when the moon is in a water sign-Caner, Scorpio or Pisces).
"We were amazed at the difference between wine made in barrels harvested on fruit and flower days," Cullen says. "Wine aged in barrels harvested on fruit days are bigger and more expressive. Flower day barrels impart minerality and structure. Overall, we find that wines made with biodynamic barrels as a whole taste more complete."
Cullen has worked with her coopers to hone the barrel program even further, prioritizing wood harvested on a new moon descending.
