Biodynamic in Bordeaux: “The Secret is to Work”
In a region dominated by conventional viticulture, here are three small estates that embrace biodynamics
In a region dominated by conventional viticulture, here are three small estates that embrace biodynamics
White fruits, stone fruits, almonds, and rocks
In 2016 my food and wine travels took me to Spain, Portugal, France, Italy, and the U.S. to meet producers, walk their vineyards, and taste what their land yields.
Youmna and Tony Asseily are breathing new life into an historic Bordeaux vineyard.
A lyre trellis allows more air, more sun, and more ripeness in Bordeaux’s damp climate
“Plump with cherries, redolent of juniper…”
“Lustrous and substantial…”
“Plummy and saturated…”
“One hundred percent Merlot, biodynamically farmed…”
“Earthy but perfumed, with black fruits and woodsy forest spice…”