Let us start with Organic wine
Very simply, organic wines are produced with organically grown grapes.(so far, so good). In order to have organically grown grapes, a vineyard manager must implement an entirely different set of practices to maintain their vines.
By the way, organic doesn’t imply that the wine doesn’t have additives. There is, in fact, additives that can be used including things like yeast, egg whites, and animal enzymes (like rennet in cheese) that are allowed in organic wines. Being organic doesn’t necessarily mean a wine is vegan.
You will also find that the standards for what ‘organic farming’ is, will vary from country to country, but generally excludes the use of artificial chemical fertilizers, pesticides, fungicides and herbicides. When a label says “organic,” it means the wine has met certain standards that are set by a government department and it usually takes 3 years to convert a vineyard. Often, to make a vineyard organic, it needs to be seen that the owners are making headway in ensuring there is an increase in biodiversity such as adding hedgerows and plants to attract insects that naturally control any harmful bugs etc. that would otherwise be sprayed with insecticides.
Sustainable wine production
Sustainable wine refers to wine made using methods that protect the environment, support social responsibility, and promote economic viability. The concept is rooted in balancing the needs of the land and the people working it, ensuring that vineyards can continue to thrive for generations to come.
Unlike organic or biodynamic, sustainable wine doesn’t adhere to a strict set of farming rules. Instead, it encompasses a broader philosophy that may include responsible water usage, renewable energy, waste reduction, and community engagement. Some wineries follow specific sustainable certification programs to verify their efforts, but others may practice sustainability without formal certification.
In parts of the world where water is often scarce, vineyards use drip irrigation that controls the amount of water each vine will have. Often too, recycled water is used in places like Australia and California.
Biodynamic wines
The evolution of biodynamic wine production as a concept originated from eight lectures given by Austrian philosopher Rudolf Steiner in 1924. His belief was that a holistic approach to agriculture (amongst other things) would generate the best results, in terms of the health of the soil, and quality of produce.
His ideas, which were part of a much broader philosophical argument, have evolved and been applied to vineyards, resulting in an extreme form of organic viticulture with the aim of stimulating the health of the vine and vineyard so pests and diseases are no longer a problem.
Vineyard and winery processes are run according to the biodynamic calendar, following the phases of the moon, planetary cycles and constellations of the zodiac. Famers have been aware of the effect of the moon on plant growing cycles for thousands of years (the moon, after all, controls the tides and plants are reliant on the phloem and water to carry nutrients around their systems). Nettle, yarrow (a plant that for over 3000 years has been an aid to stomach complaints), camomile, oak bark, dandelion and valerian (a herb usually found in Europe and parts of Asia) make up the 6 preparations used to treat all manner of conditions of the vine and to make biodynamic compost.
Soil health is paramount and biodynamic vineyards are often noticeable for the amount of mixed cover crops in between rows of vines, with wildflowers and grasses helping to retain soil moisture and nutrients. Ploughing is often done by horse and if egg white fining is used to clarify the wines (still surprisingly common) the vineyard or estate will probably keep its own hens to provide the eggs as in Bordeaux. Everything is used and the aim is to make a ‘closed system’, which can have an added benefit of reducing consumption of energy and resources.
Priestly Palate 