Give back what you take. Be environmentally conscious. Leave the campsite cleaner than you found it.

These are all standard expectations for being a responsible, decent human on a planet with finite resources. So why should we expect anything less from our wine glass?

Fortunately, a growing contingent of low-intervention winemakers agreed long ago. And while “organic” gets most of the mainstream glory, if you want to talk about true ecosystem stewardship, you have to talk about biodynamics.

What Is Biodynamic Wine, Really?

Biodynamic viticulture isn’t a modern marketing trend dreamed up over oat milk lattes—it was pioneered back in 1924 by Austrian philosopher Rudolf Steiner. Long before “regenerative agriculture” became a buzzword, Steiner framed the entire farm as a single, self-sustaining living organism.

In a biodynamic vineyard, everything has a job:

• Biodiversity isn’t optional: Livestock—chickens, sheep, cows—openly graze and roam, controlling weeds and providing natural fertilizer.

• Closed-loop farming: Waste gets composted back into the dirt, eliminating synthetic fertilizers, chemical pesticides, and artificial irrigation crutches.

• Rhythm & spirit: The grower works in harmony with terrestrial ecology and celestial cycles, tracking lunar phases for planting, pruning, and harvesting.

The goal isn’t just “not hurting” the planet; it’s actively enriching the land so the resulting wine expresses a pristine, unfiltered sense of place (terroir).

The Horn Manure Elephant in the Room (Preparation 500)

Now, let’s address the most famous biodynamic practice—the one that usually makes wine novices cock an eyebrow: Horn Manure (known officially in biodynamic circles as Preparation 500).

Is it a little weird? Absolutely. But stick with me on how this works…

1. The Burying: Fresh manure from cows on the estate is stuffed into cow horns and buried underground at the Autumn Equinox.

2. The Incubation: Over the winter, nature works its slow magic. The horn acts as a natural vessel, concentrating microbial activity while the soil sleeps.

3. The Unearthing: At the Spring Equinox, the horns are dug up. The result isn’t smelly waste anymore—it’s a dark, sweet-smelling, highly concentrated humus packed with beneficial microbes.

4. Dynamization: A tiny amount of this potent humus is stirred into warm water in alternating vortex patterns (a process called dynamization) to awaken the energy, then light-sprayed across the vineyard floor.

This process builds vital topsoil, stimulates deep root structure, and helps vines draw minerals from deep down in the earth.

Flip the calendar to the other side of the year, and growers use Horn Silica (Prep 501)—ground quartz buried through the warm months and sprayed on the canopy during spring/summer to enhance photosynthesis and light absorption. It’s equal parts practical microbiology and cosmic choreography.

The Proof in the Glass: Johan Vineyards

If you want to taste what this philosophy actually tastes like when executed with joy and zero pretension, look no further than Johan Vineyards in Oregon’s Van Duzer Corridor.

Certified Demeter Biodynamic, Johan treats their 175-acre estate as a living, breathing sanctuary. They focus on low-intervention winemaking that lets the cool ocean breezes and ancient marine sedimentary soils sing through the fruit.

Case in point: Their “Disco Chicken” Rosé elevated our post-race ZenMoment

A skin-contact co-ferment of Austrian and Germanic heritage grapes (think Blaufränkisch, Zweigelt, St. Laurent, and Pinot Noir), “Disco Chicken” pays homage to the livestock chickens that roam their biodynamic pastures. It’s bright, energetic, a little funky, and deeply refreshing—proof that serious, planetary-minded farming doesn’t have to take itself so damn seriously. 🕺

The Takeaway

Biodynamic wine isn’t about superstition; it’s about paying attention. It demands that winemakers slow down, listen to their soil, and respect the natural world’s delicate rhythms instead of forcing it into submission with chemicals.

So the next time you pop a cork, look for that biodynamic seal. Your palate—and the planet—will thank you.

Its hot, but you still love your glass of red wine! Put the heavy, brooding reds into hibernation hen the temperature climbs. Introduce yourself to this total summertime game-changer: Frappato from Sicily.

If you want a red wine that refuses to feel clunky or exhausting, this vibrant, chillable stunner is about to become your new obsession.

The Profile

• Winery: Gurrieri

• Grape: 100% Frappato

• Region: Sicily, Italy

• In the Glass: A bright, translucent ruby-red hue.

• Aromas: Intensely aromatic, bursting with fresh red berries and striking floral notes.

• Palate & Body*:* Light-bodied, remarkably balanced, and anchored by a refreshing, thirst-quenching streak of acidity.

Why Frappato Works

Frappato is the ultimate antidote to heavy winter reds. Because it’s light-bodied, low in tannin, and high in bright red-fruit energy, it drinks almost like a dark rosé with a serious personality. Toss a slight chill on it, and it instantly transforms into the most versatile, food-friendly red in your lineup.

The High-Acid Symphony: The wine’s vibrant acidity and bright floral character create a magical harmony that effortlessly slices through rich, complex, and/or sweet-savory-spicy flavors.

The Magic Trick: It brings a juicy, refreshing lift to the table, proving that reds don’t need to be heavy-handed to handle big, punchy meals.

Can’t Find It? Ask for This Instead

If your local shop doesn’t carry a straight Frappato, flash your pearly whites at your merchant and ask them if they have a light-bodied, chillable, high-acid red—like a Sicilian Nerello Mascalese or a juicy Cinsault/Carignan blend.

You’ll capture that exact same low-tannin, high-refreshment magic!

Like many, sauvignon blanc used to be my go to white. Let’s shift our mindset and explore Mary Taylor’s Anjou Blanc— an example of a classic French wine that does not require a blank check to drink.

Here is everything you need to know about this brilliant bottle, why it hits way above its weight class, and why it’s about to become your new favorite pairing partner.

The Specs & Profile

• Winery & Label: Mary Taylor / Anjou Blanc

• Grape: 100% Chenin Blanc

• Region: Loire Valley, France (Anjou Appellation)

• In the Glass: A radiant golden-yellow hue that practically begs for a sunny afternoon.

Aromas: Right out of the gate, you get crisp green apple and under-ripe pear, chased by subtle hits of lemon peel and dried apricot. Give it a second to breathe, and delicate notes of white flowers emerge, backed by that classic, unmistakable Chenin Blanc signature: beeswax, damp straw, and wet river stones.

Flavor & Structure: Bone-dry with a gorgeous, mouth-coating medium body driven by razor-sharp acidity. On the palate, it delivers tart apple, fresh ginger, orange zest, and a distinctly waxy, wet-stone minerality. As it lingers, a wave of savory lemon curd rolls in, finished with a faint, complex whisper of dried honey.

The Finish: Chalky, saline, and unapologetically stony—leaving your palate completely refreshed and ready for the next bite.

The Ethos: Why Mary Taylor Gets It Right

What makes this bottle even better is the mission behind the label. Mary Taylor operates on a brilliant import philosophy: partnering directly with small, independent vignerons who practice genuine sustainable farming—even if those growers can’t always afford the expensive formal certification process. You’re getting authentic, terroir-driven wine straight from the source while supporting real families working the land.

Can’t Find Mary Taylor? Chat with your wine merchant…

If your local bottle shop does not have this Mary Taylor in stock, don’t panic. You don’t have to abandon ship on the Chenin Blanc train.

Just walk up to the counter, flash a knowing smile, and tell your retailer you are looking for a dry, high acid, mineral driven Chenin Blanc from Loire Valley. You have your heart set on one from Anjou or Saumur, but you are open to a Vouvray Sec (dry Vouvray), as well.