One Man's Point of View

The father of Biodynamic agriculture was not a farmer – but during twelve days in 1924, he had the audacity to teach farmers how to tend their land.

Though Rudolph Steiner grew up in an agrarian society and tended animals as part of his daily chores, he showed little interest in farming. Instead, the young über student studied philosophy and the natural sciences, earning a scholarship to the university, where he rounded out his education to include all scientific disciplines and the humanities.

During a life that spanned from 1861 to 1925, Rudolph Steiner witnessed the most dramatic period of industrialization and destruction the world had yet seen. Against this backdrop, he combined the many diverse elements of his education with his innate understanding of human nature to create a new discipline he called anthroposophy.

Steiner developed anthroposophy as a holistic belief system to unite science, philosophy, the arts and spirituality using what he described as “introspective observation following the methods of Natural Science.” He did not set out to change agriculture, but his knack for observing and understanding interrelationships in all things, particularly where the physical world and the spirit of humankind interface, would ultimately lead back to the farm in the form of biodynamic agriculture.

Anthropologic history repeatedly shows us that the intersection of the human spirit and nature is a dangerous place. Collisions are inevitable when humans try to not only conquer nature, but humanity itself. With the open wounds of WWI in evidence and the dark cloud of fascism gathering over Europe, it is hard to believe Steiner remained optimistic with such evidence of humans as a corrosive force. Perhaps these events, and his belief in the power of the human spirit, provided the impetus to apply the insights of anthroposophy to an agriculture course that could teach farmers how to participate in creating a better world.

Industrialized postwar Europe gave rise to a paradigm shift the agrarian world had never seen. Chemicals used to create bombs found new applications on farms as synthetic fertilizers. Weaponized neurotoxins were repurposed as insecticides and heavy equipment replaced man and horse. Farmers became emancipated from nature as they grew more dependent on equipment and chemicals. It was necessary to implement more frequent crop rotations with new and improved seed stocks to stay one step ahead of the increasing cycles of pestilence and blight. Then, there was the grumbling. A growing chorus of complaints could be heard as the people witnessed the progressive decline in the quality and health of produce and livestock. Humans lost the rhythm in their dance with nature and were depleting the natural world faster than it could replenish itself.

According to Steiner, humankind could no longer be a spectator to evolution. Through ignorance, humans had the potential to fall victim to evolution; whereas through knowledge of self and the powers of observation, humanity had the potential to play an active, positive role in evolution- the role of healer.

Steiner was not concerned with agriculture per se, but with the development and evolution of humankind. Without proper nutrition, humans were left dealing with problems of health and spirit. Herr Steiner’s understanding of interrelationships dictated that humanity could not reach full potential without solid nutrition to feed the body and soul.

Thus, biodynamics was born, not to make a better wine, but to create sound agricultural practices to heal the earth and play an active role in the evolution of humankind.

It is ironic that Steiner developed biodynamic agriculture for the benefit of all when the average consumer is not willing or able to pay for the enriched quality biodynamic farming provides. Except for fine wine and a few other artisanal products, the economics of most staple agricultural items do not support the labor-intensive aspects of biodynamic farming, thus biodynamic farms feed not the masses, but the few who seek out and can afford produce created by the human spirit engaged with nature.

The fine wine industry is becoming the defacto biodynamic laboratory. Worldwide, vignerons embrace the esoteric teachings of Steiner in pursuit of a more distinctive wine. It makes complete sense that this small but growing cadre of winegrowers embrace biodynamics in answer to the sameness of today’s industrialized “luxury” wine. These growers are turning to the “genius of the place” in pursuit of distinctiveness.

Farming in synchronicity with nature always results in expressive grapes… and that is the first step to a wine of character.

Tasting Notes

This deep ruby wine exudes an aromatic melange replete with earthy fennel, olive, violet, red berry and plum. A sip finds these flavors persist as a bright mouthful, dense with the sort of plush tannins that get a chef’s wheels spinning. No screaming from the glass here, but rather a quietly confident invitation that merits an evening’s attention. This wine drinks well now, yet will offer exceptional rewards after a few years of bottle age.

Winegrowing Notes

POV chronicles the interaction of site, variety and vintner that occurs every vintage on RSV’s certified organic and biodynamic Carneros vineyards.

In the early 1980’s, RSV wagered that Bordeaux varieties would thrive in Carneros. Spurred by the observation that Carneros showed affinities, viticulturally speaking, with places like Pomerol and St. Emilion, RSV planted Merlot and the Cabernets on select sites. The cool, maritime climate of the region allows for slow, gentle ripening of balanced, expressive fruit. The Cabernets, Franc and Sauvignon, grow towards the top of the Vandal Vineyard, RSV’s northernmost Carneros site, on the lighter, welldrained soils the Cabernet family prefers. There’s Merlot on Vandal as well, on the skirts of the ridge that runs through the property, and quite a bit more on the OSR and Three Amigos Vineyards to the south, where the clay gives Merlot the wet feet it prefers.

RSV divides each property into blocks, to allow individual attention in both farm and cellar to each lot of fruit. Each variety, vintage and site lend individual character to every lot of wine. POV illustrates the concept of interrelationships inherent to biodynamics as each variety brings its strengths to complement the final blend, making for a wine that transcends its individual components.

POV makes me crave meat and cheese and the Vineyard Kitchen delivers with deliriously delicious Tartlets and Sausage Puffs. POV is luscious and juicy but not in a tacky, slap you in the face kind of way. You could say it’s a stand and deliver type of wine – always there when you need it for last minute get-togethers and for the “I don’t feel like white wine” moments.

Bake the sausage puffs and tartlets ahead of time and freeze them on sheet pans. Next time someone arrives unannounced, heat the oven to 350 degrees F and pop them in for 15 to 20 minutes until they are piping hot, then crack open a bottle of POV.

Tartlets and puffs are the life-blood of the RSV food and wine experience. We couldn’t prepare these delicious treats without our precious mini-muffin tins, the workhorses of the Vineyard Kitchen. Day in and day out we call the pans to action and they respond well. I’ve sent them to all of our Glutton and Gourmand members as a gift with the POV- more can be ordered from robertsinskey.com. To keep your pans in tip-top shape, wash them immediately after use or set them aside until you can get to them. Do not soak them or they will rust. Dry in a 300 degree F oven for 15 minutes to keep them at their shiny best.

Until the next wine…
Maria