Biodynamic wines (such as above) are fairly popular. Fork & Bottle lists 521 Biodynamic wine producers around the world. Demeter owns the “registered certification marks” associated with this term and describes it as follows:
Critical to the BIODYNAMIC® method of farming is Goethean observation of nature and the application of such view to a farming system. Observation in this manner embraces nature as an interconnected whole, a totality, an organism endowed with archetypal rhythm.
It involves manure, skulls and deer bladders. Wineanorak describes these steps:
Cow manure fermented in a cow horn, which is then buried and over-winters in the soil. … Flower heads of yarrow fermented in a stag’s bladder. … Oak bark fermented in the skull of a domestic animal. … Flower heads of dandelion fermented in cow mesentery.
The Zinquisition is skeptical about the benefits, and Vinography describes it as: “a maddening, paradoxical mixture of scientifically sound farming practices and utterly ridiculous new-age mysticism.” A long, detailed article in the San Francisco News sums it up this way, quoting Peter Cargasacchi of Cargasacchi Vineyards:
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“A lot of these guys have MBAs and science degrees, and they’re out there using Biodynamics as their marketing program. Well, shame on them.” Ted Hall of organic Long...