A lot gets made of the contemporary reform of grape farming, the move away from so-called conventional viticulture and toward organics and biodynamics. Of course, before the onslaught of chemo-industrial management technologies, folks just had to listen to the wisdom of their ancestors and give it their best. So what does it mean for a farm to have been biodynamic for more than 400 years? (The term biodynamic comes from the 1920s, inspired by the work of Rudolf Steiner, who championed a scientific approach to the investigation of the spiritual). For an answer, I turn to the claimants, Chateau le Puy. It's "a modern way of saying of saying we tend our vines the same way our grandfathers did: no chemical fertilizers, no herbicides and no artificial insecticides." Pretty much what I thought. The lunar cycle plays heavily into the timing of their decisions, for instance, when they bottle their wines, which are not filtered. And while the idea of them having been "biodynamic" for 400 years leads us into problems with the space-time continuum, no need to go there. Point taken.
The farm has been in the family since 1610, and because of the foresight of the estate, they never went for the leveling practices of the 20th Century that have since proven to be harmful, to the wine and the world. It's a great story, one of small-scale resistance, but also fortitude. I can't imagine what it must have been like in Bordeaux in 1960, saying, Nah, I'm not gonna spray that shit on my vines. You go ahead, make your millions, to me that seems dumb. Or something like that. I don't really know how it went down, but I'm sure glad to learn that it did.
What's the wine like? Classic. Structured. Expressive. Youthful. With no added sulphites in vinification, a painstaking by-hand de-stemming process, utter care in transportation of the grapes and moon-regulated stirring of the barrels, these wines give, and give, and give.
It's a great time of year to be exploring Bordeaux, even if that might seem passé. Because these days we're gaining access to a glut of wines from that region that have never before graced American soils. Nothing says cool like something old made new. And nothing says Cheer-up! on a gray February day like a bottle of sumptuous Right Bank claret.
Chateau Le Puy "Emilien" (red) — $45
85% merlot, 14% cabernet sauvignon, 1% carménère leads with currants, follows with forest floor earthiness, finishes long and leggy
Chateu Le Puy "Marie-Cécile" (white) — $45
100% semillon leads with supple orchard fruit, fills the palate with handles and curves, finishes with a kiss of minerality