Georg Meissner is special in the world of viticulture. Not only is steeped in the BioDynamic method, he sits on the research team that compares organic/conventional/BioDynamic in a multi year trial at Geisenheim University in Germany and in addition to that he makes wine from his own vineyard in the Roussillon. He is presenting the 3 day course referred to above. For full details you need to click here Meissner wine growing workshop June 2018

Alternatively click here to email Beatrix who is organising the event.

There are many reasons to consider the BioDynamic method. First and foremost true BioDynamic wines withstand the forces of oxidation (death) for weeks. I recently drank some of Nicolas Joly’s wines that had been open for 4 weeks as per the photo above and they were glorious. No conventionally produced or even organic wine can lay claim to that. The latter wines will go off within days of being opened, tasted and recorked.

Nicolas Joly has written some great articles here on a few subjects, one being the use of sulphur.

Another great writer on the subject in Monty Waldin. Here is an excellent reasoning why this method should be supported.

Angus

3 June 2018