A BRIEF history of biodynamics
Agrochemicals emerged in the 19th century and began to gain acceptance.
During the first half of the twentieth century, their use became widespread when the few grape growers to have overcome phylloxera, World War I, the Great Depression, and World War II massively turned to agrochemicals to lessen their workload. In the process, vines became less and less able to survive without the chemicals.
By the 1960s, the poor state of soils gave impetus to the theory of biodynamics created in 1924 by Austrian philosopher Rudolf Steiner. He proposed that chemicals be replaced by one of nine herb and mineral-based preparations and that all tasks be done at their most effective time, based on lunar, solar, planetary rhythms.
The history of “green” farming is roughly divided into three waves.
1960s–early 1980s
Young idealists embrace organic and biodynamic principles.
Usually small, artisanal operations, they found the first organic-certified wineries.
Late 1980s–2000s
Two trends take hold.
Led by marquee estates in Burgundy, Alsace and the Loire, France becomes the epicenter of biodynamic winemaking.
Blending eco-idealism and business savvy, wineries around the world adopt organic farming methods. Selling good organic wines becomes a business model.
2010 to today
Again, two major trends.
Earth-friendly practices in some form or another start to become an industry norm – from artisanal, tiny production estates to huge operations managed by global companies.
The “less is more” movement in winemaking goes even more minimalist as categories such as “natural wines,” “vegan wines,” and “zero-zero” wines are introduced in the marketplace.
The birth of biodynamics
Rudolf Steiner presents the theory of biodynamics in a series of lectures.
1924