The best way to make wine
We know following what Nature intended is the way to make the best tasting wines. Now we have data to prove it. A recent Journal of Wine Economics study of 74,000 wines based on Wine Spectator, The Wine Advocate, and Wine Enthusiast tasting data found organic and biodynamic wines ranked higher than conventional wines by an average of 4.1 percentage points.
Unfortunately, more than 95% of the world’s wines are made today with active human intervention. Conventional vineyard management utilizes chemical inputs that block a grape’s full potential and mask the expression of the soils. In the winery, the heavy hand of the winemaker aims to produce precisely the same product year in and year out and all but eliminate the effect of natural conditions on each vintage.
Our work in the vines and the cuverie takes a different approach— embracing rather than attempting to control Nature. Only natural remedies, not chemicals are used to fight disease in the vineyard. This noninvasive approach continues in the winery where we work with as little human intervention as possible, enabling each cuvée to evolve as intended. It’s more work than conventional agriculture and winemaking, but the result is better tasting, healthier wines that fully express the grape, the terroir, and the vintage.
Perhaps Nature’s sign that she appreciates our efforts is the increased presence of wildlife among the vines. Producing better tasting wines and preserving the world all of us depend upon is a powerful idea whose time has come.
Four years ago, we began our collaboration with Nature in Clos Marey‑Monge. The opportunity to create a biodynamic ecosystem in a 20-hectare clos surrounded by a two-meter-high stone wall was too significant not to try. What we have witnessed is incredible. Our soils are alive. One-hundred-year-old vines that were bearing little fruit are producing good yields. Our wines are more honest and energetic, displaying extra intensity on the nose and vibration on the palate.