Saturday our winery hosted our very first BYOBB. Everyone (wineclub members and friends) was asked to bring a Biodynamic bottle from any wine region, white or red. Our guests were incredible, they did their homework and brought mind-blowing wines. We had 4 flights of wine paired with food, all wines were served blind. And let me just put lay it on the line, this was the best wine tasting Phillip and I have ever attended. The wines were beautiful, full of intriguing and complex aromas, but the flavors on the palate were rich, full, unoffensive, unique. It was amazing that all 11 wines were delicious! Not one of the wines was “hot”, or “off”, or unpleasant. And the wines ranged from Gruner Veltliner–to Frappat0–to Pinot Noir. The highest alcohol present was a 14.7%, but mostly they held right at 12%.

The First Flight: Hefeabzug Gruner Veltliner 2008, Nikolaihof Wachau from Austria; AmByth Estate “Priscus” 2009 (Grenache Blanc/Roussanne/Marsanne; Domaine Andre et Mireille Tissot “Arbois” Chardonnay/Savagnin 2005 from Jura, France. Flight served with a Rustic Beef/Pork Terrine on a bed of red leaf lettuce and herbs from the garden with a slice of hearth bread.

Second Flight: Azienda Agricola COS “Frappato Victoria” 2007, Sicily (Phillip’s rating: 20 out of 20, his wine of the night); Porter-Bass Pinot Noir 2008, Russian River Valley, California; Cooper Mountain Vineyards “Doctor’s Reserve” Pinot Noir 2006, Williamette Valley, Oregon.

Flight served with Golden Fennel from the garden simmered in lemon juice and white wine, tossed with Fettucine.


Third Flight: Nusserhof Lagrein Riserva 2005, Bozen, Italy; Catherine & Pierre Breton ” St Louans 2006, Loire, France; and Les Jeunes Vignes des Gelinettes “Cabernet Franc 2006, Loire, France

Flight served with Braised estate Short Ribs on mashed potatoes.

The Fourth, and Final Flight was incredible. Phillip opened a Coulee de Serrant 2004 on Wednesday to allow this Chenin Blanc from the Loire to breathe and develop its full flavor. Incidentally, one of our guests also brought a 2004 Nicolas Joly wine, the Clos de la Bergerie. I can’t think of a better ending to this tasting, than to drink TWO incredible wines, made by one of the most profound Biodynamic wine producers in the world. The wines were sensational. They were paired with a Date, Cranberry, Walnut and Chocolate Torte with whipped cream.

We continue to discuss the reasons these 11 wines chosen were so delicious, lively and drinkable…because they are made by small producers who have a more “hands-on” approach…because closer attention is paid in the vineyards by the winemakers…because they are Biodynamic? I think the answer is certainly all 3, but the purpose of Biodynamic farming is to bring the vine into full balance, thus producing fruit which displays this harmony. Yes, the wine makes itself–the quality of the wine is reflective of the vineyard’s state of being. And yes, I believe Biodynamic farming promotes this.

And yes, yes, yes–this will become an annual event, and surely not one to be missed!