Comments on: Why is there so little Biodynamic wine in Bordeaux?

By: radhie.com

radhie.com — Tue, 08 Nov 2011 21:04:49 +0000

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[...]Why is there so little Biodynamic wine in Bordeaux? | Dr Vino's wine blog[...]…

By: War on boxes, war on big bottles, Bordeaux, theft — sipped & spit | Dr Vino's wine blog

Fri, 10 Jun 2011 15:24:12 +0000

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By: Robert Joseph

Robert Joseph — Tue, 11 May 2010 19:45:04 +0000

Just tasted Ch le Puy, Cotes de Francs, 2004. Despite having being open for 3 days and made with v limited SO2, It was rich, ripe and plummy with attractive soft tannins. Proof of what can be done…

By: Alison

Alison — Tue, 11 May 2010 17:36:09 +0000

The trend is towards organic, rather than biodynamic in Bordeaux. In a couple of years there will be a substantial (relative) increase in the number of organic wines. I have visited a number of chateaux in the middle of converting over, which takes three years in France.

By: Earle Wines

Earle Wines — Sat, 10 Apr 2010 10:25:38 +0000

Bordeaux mixture can be used in a biodynamic vineyard. Château La Tour Figeac is one of these. I just don’t think there is much desire to make the necessary changes.

By: Robert Joseph

Robert Joseph — Thu, 08 Apr 2010 08:07:18 +0000

1WineDude makes good points. And the humid unpredictable climate isn’t easy, which helps to explain why Bordeaux has such a long history of heavy use of chemical treatments. (It’s far, far easier to be biodynamic in Sonoma!)

But here’s another heretical thought. Bordeaux – despite claims to the contrary – is simply NOT a very go ahead region. It is conservative and introspective, with all of the arrogance that tends to engender. The Burgundians led clonal and oak research; the Bordelais brought us work on cultured yeast (Dubourdieu), and little else. Research into screwcaps started in Bordeaux 1969 and more or less stopped in 1970. Little effort was made until recently into Merlot – and more particularly – Petit Verdot clones. Almost no work has been done on older Bordeaux grapes such as Malbec and Carmenere.

By: Weston

Weston — Thu, 08 Apr 2010 07:37:21 +0000

Doesn’t Nicholas Joly spray with Copper Sulfate under Biodynamic?

By: The Wine Mule

The Wine Mule — Thu, 08 Apr 2010 02:13:16 +0000

Let us know when Michel Rolland goes biodynamic.

By: El Jefe

El Jefe — Wed, 07 Apr 2010 21:32:54 +0000

Because even the French are smart enough to know that a cow horn full of poo is still poo?

By: 1WineDude

1WineDude — Wed, 07 Apr 2010 20:39:57 +0000

The question is probably better broken into two parts: 1) why don’t the classified growths have more Bio-D production, and 2) why don’t the huge amount of non-classified-but-still-AOC producers have more Bio-D?

I think in the first case, they’re sitting on goldmines and don’t want to take the chance, and in the second case they can barely sell their wine every other year without having to send it off for distillation, and so probably aren’t making enough money to even think abotu going Bio-D at the moment.