Demystifying Biodynamics

Pioneers

Francis Boulard was one of the pioneers of biodynamic viticulture in Champagne. A sixth-generation grape grower, he first became interested in organic methods over 30 years ago. For his forefathers, cultivation was guided by nature and the rhythm of the seasons, and he thought a return to these practices just made sense. In 2009, he and his daughter Delphine broke away from the family domaine and founded their own organic and biodynamic estate.

Francis Boulard et Fille was part of the organic and biodynamic renaissance in Champagne, and was certified biodynamic in 2015. After Francis retired in 2016, Delphine took full control of the domaine and remains an enthusiastic promoter and diligent follower of biodynamic practices. From very beginning, working alongside her father, Delphine made all the preparations herself. She still does today, as she finds the practice calming and restorative, and feels it brings her closer to the life of the vines.

Biodynamic Basics

There is a lot of misunderstanding about biodynamics, starting with how it differs from organic farming. Organic viticulture bans all pesticides or synthetic chemicals in the vineyard and uses only compost for fertiliser. Biodynamics shares these same principles, but goes deeper by using the ‘life force’ of Mother Nature to heal the land and grow nutrient-dense crops without the use of chemicals. The concept was developed by Austrian philosopher Rudolph Steiner nearly a century ago, as a holistic approach that fosters a connection between the farmer, soil, plants, animals and the cosmos. Biodynamics uses the guidance of an astronomical calendar for all activities and prescribes a system of life-affirming soil supplements. While it can apply to all types of farming, biodynamic winemakers insist their vines are stronger, more resistant to disease and pests, and their wines more flavourful and intense.

There are nine ‘preparations’, numbered 500-508, which are fundamental to the biodynamic way of farming. They are considered a remedy for the land, and promote optimal growth and quality. Plant, mineral and animal substances are combined and then returned to nature in a modified form – either as sprays or compost. The consistent use of these preparations is a requirement for any vineyard to be certified biodynamic by Demeter, the organisation which has regulated biodynamic farming since 1924.

Preparations

There are three field spray preparations (500, 501 & 508) which Delphine calls, “homeopathy for the soil.” They enhance the relationship between soil and plants and aid photosynthesis and ripening. To make these, a natural base material is stirred rhythmically in water using a dynamiser (pictured), which permits the ‘formative forces’ in each preparation to transfer to the water, and then later it's sprayed onto the vines using a vaporiser.

There are also six compost preparations (502 to 507) which are made from medicinal herbs like chamomile, stinging nettle and dandelion. Vineyard waste is composted and later returned to the land. The preparations are added in small quantities to the initial compost pile and again after it is turned. The preparations improve the quality of the compost by stabilising nitrogen and increasing microbial diversity. Research has shown that these preparations promote stronger, more robust plants with better resistance to pests and diseases.

The timing of when these preparations are used is determined by the lunar calendar. Since the gravitational force of the moon controls ocean tides, it stands to reason that the moon effects water in other ways too. Water is essential in both root systems and vines, so biodynamics times activities like planting, pruning and harvesting at ideal points in the cycles of water and sap movement. If this seems a little too new-age, even the 1818 Farmers’ Almanac stresses the value of farming in alignment with the phases of the moon.

Timing is Everything

Delphine walked us through her monthly lunar calendar, a heavily dogeared tome filled with notations. The biodynamic calendar outlines cycles which guiding growers through root, leaf, flower, and fruit days which correspond to the four elements of earth, water, air, earth and fire. Each interval defines the time frame ideally suited for specific tasks both in the vineyard and the cellar. She also pulled out her phone to show us a biodynamic app she uses to track lunar changes alongside her own activities, make notes and set reminders that she can share it with the rest of the team. Much like her domaine and her wines, her management of biodynamics is blend of modern and historic that seems to be in ideal harmony.

Despite all the details and requisites, Delphine insists on a practical, not dogmatic approach. She says that integrating biodynamics into viticulture above all requires common sense. She first assesses what is happening around her and in the vines, and then makes decisions accordingly. Sometimes conditions mean the vines need extra attention, “For example, in great weather we use less silica, in rainy years we use more” she explains.