Rudolf Steiner was a visionary. In the 1920s the noted Austrian scientist and philosopher took organic farming to the next level and created Biodynamics. The simplest way to wrap one’s head around the idea is this: Biodynamics treats the vineyard as an organic whole—it is its own eco-system, including the soil, its flora and fauna.

The secret?
It’s a return to the natural world of harmony with the planet—creating an eco-system that is interdependent, allowing the land to tend to itself, stepping back and acting as caring stewards of the soil, nurturing a renewable and sustainable land that will produce flavorful grapes for generations to come, thriving as the years pass.

Animal life integrates with plant life, as evidenced by the sheep and goats at Puma Springs who take care of weeding and keep the land trimmed, the owls who keep rodents in check, the swallows and chickens who gobble up the harmful insects and a llama who watches over all. Year-round cover and companion crops provide host environments for beneficial insects.

You know it’s funny, when you get out of nature’s way; she really does pretty well on her own.

Biodynamics and You.
Biodynamics is a socially responsible environmentally sound method of sustainable farming, but what about the now? To begin with, the difference in taste is astounding.

When biodiversity and the cultivation of native yeast is encouraged, coupled with developing a self-sustaining environment in the vineyards, the true flavor of the native grapes is allowed to come forth. Without the taste masking and generic influence of chemicals and processed yeast, the grapes take on the flavor of the inspiring surroundings, producing truly unique grapes that, in turn, produce truly unique wines. Wines one can literally find nowhere else on earth.

It is the latest step in grape evolution, ironically embracing a return to balance and harmony with the land, the farmers and the winemaker.

It is being able to truly taste the place.