Appellation Wine and Spirits — an unconventional wine store. By unconventional we mean that we focus on producers that depart from convention and make wine that is organic or biodynamic.  Please take the time to learn within these pages about this way of producing wine as well as our store -- better yet, visit us in our West Chelsea neighborhood in New York City and share with us an enthusiasm and love for wine.  Cheers!

• ’07 Domaine de Marcoux Châteauneuf-du-Pape Blanc $29.99 (biodynamic)
  
• ’08 Domaine Michel Lafarge Volnay $52.99 (biodynamic)
  
• ’08 La Clarine Farm Sierra Foothills Syrah “Sumu Kaw Vineyard” $22.99 (sustainable)
  

Unconventional Prep

As the father of biodynamic farming, Rudolf Steiner was never shy with his criticism towards traditional farming preparations. Steiner saw the use of chemical-laden products as not only a shortcut, but as a sign of disrespect towards the earth. He abhorred the thought that soil’s purpose was merely a holding cell for vines. Rudolf saw much more depth, by viewing the soil as a living organism capable of forming a long, bountiful relationship with the roots/vines as well as the cosmos. That’s why Steiner developed a set of biodynamic preparations that he (and many more to follow) believed would fortify a farm’s bond with the surrounding earth as well as the sky. Although Steiner devised numerous preparations, for today we’ll focus on one of the most basic, common practices.

One of the most important preparations for any certified-biodynamic vineyard involves stuffing manure in a cow horn and burying it two to three feet into the soil. The horn is typically buried in the colder months, November through February. After the four-month period is complete, the horn is removed from the soil. The purpose of this preparation is to strengthen the vines vertically by allowing them to develop sturdy bases, while also enabling the vines to shoot up and gain more height. The benefits of a stronger base allows the vines to remain grounded during harsh climates, while the pros of having vines sprout up vertically means they can retain more solar energy and produce livelier, riper wines.

When the manure is removed from the earth, it’s become incredibly rich with nutrients and minerals, while also being softer and sweet-smelling. The manure then goes through “dynamization”, which basically means it’s stirred into water, creating an all-natural field spray. The spray is applied to the vineyard around four times per year and assists in attracting beneficial insects as well as reinforcing the vine’s roots.

Here are a few producers who swear by Rudolf Steiner’s horn manure preparation...

• ’09 Château Gaillard Touraine Sauvignon Blanc $11.99 (biodynamic)
  
• ’07 Guy Bossard Muscadet Sèvre et Maine Cuvée Classique $16.99 (biodynamic)
  
• ’08 Quattro Mani Brda Tocai Friulano $11.99 (sustainable)
  
• ’08 Bonny Doon Monterey County (Ca’ Del Solo) Albariño $16.99 (biodynamic)
  
• ’08 Wimmer-Czerny Fels am Wagram Roter Veltliner $19.99 (biodynamic)
  
• ’06 Olivier Cousin Anjou Pur Breton $18.99 (biodynamic)
  
• ’06 Montirius VDP Vaucluse “Le Cadet de Montirius” $14.99 (biodynamic)
  
• ’06 Domaine de Villeneuve Châteauneuf-du-Pape “Les Vielles Vignes” $48.99 (biodynamic)
  
• ’08 Montinore Estate Willamette Valley Pinot Noir $17.99 (biodynamic)