Skip to main content

The Manual may earn a commission when you buy through links on our site.

Quivira and the Joys of Biodynamic Wine

46183 vineyard
Image used with permission by copyright holder
Chances are you’ve heard of organic wine before, but do you actually know what that entails? With so many “green” products and marketing campaigns today, sometimes it’s easy to overlook the process that can go into making something truly organic.

Quivira – located in the Dry Creek Valley of Sonoma County, California – is making wines that are both certified organic and Biodynamic. They are focused on “creating the healthiest soil possible” in which to grow their grapes, as well as to capture the unique terroir of their vineyard in each bottle and glass.

We spoke to Quivira winemaker Hugh Chappelle about the increasingly widespread popularity of organic and Biodynamic wines, the process of meeting Biodynamic standards, and the unique traits of both the Grenache and the Sauvignon Blanc.

As you’ll see, Hugh can teach you a lot from just a twenty-minute chat.

For our readers who may not understand the difference between an organic and standard wine, can you explain the difference?

Basically there are four main categories in the wine business now. First, there is conventional where basically anything goes. Wines under ten dollars fall into that category. Then there is sustainable, which does require a certification. Sustainable wine production allows for modern materials to be used for controlling pests, mold and mildew. It emphasizes cover crops, composting, owl boxes and other eco-friendly practices even though it does allow for modern approaches.

Organic wines are different because there is a long list of things you are not allowed to use. A lot of synthetics that are now used to control powdered mildew – things like pesticides and weed killers. Other than that, pretty much anything goes.

Then there are biodynamic wines, which is the Quivira focus. To be biodynamic, you first have to be certified organic, which is a three-year process. After that, there is another three-year process for the biodynamic certification. Biodynamics has a whole list of things that you have to actually do.

What are some of those?

They include a composting regimen, specific field sprays for the soil, and above ground field sprays for the health of the plant tissue. There are certain field sprays you have to implement for biodynamic certification and then others you have to undertake based on your environmental conditions. Biodynamic regulations also strongly recommend that you plan your growing schedule on the lunar calendar. The biodynamic twist adds a bit of homeopathic element to the whole winemaking process.

Hugh ChappelleAre biodynamic wines rarer to see?

No. When you look around the world, most of the top vineyards in France and Germany are organic or biodynamic—especially in Burgandy. In Champagne, of all places, Roederer is farming about four hundred hectares biodynamically. It’s entering the mainstream a lot more than people think.

The Sauvignon Blanc has an earthier taste, which you describe as grassy. How intentional was that result?

On that wine we’re really going for a more complex expression of Sauvignon Blanc. This is a more sophisticated wine that is inspired by the Sauvignon Blancs from the Loire Valley in France. We’re not trying to copy those wines, but to showcase our own unique microclimate with that inspiration in mind. There are very few additives in our wine. It’s more of a connoisseur’s Sauvignon Blanc. But when an average person tastes it, they will notice that it has a much richer, layered “mouth feel.”

The finish isn’t very alcoholic. What can that be attributed to?

That’s due to the lack of additives. The wild yeast takes much longer to ferment, so that helps the wine have a much smoother finish. It creates a creamier, rounder “mouth feel.” It’s definitely a signature of that wine.

Related: Three Red Wines To Kick 2015 Off Right

I also noticed that if you tip the glass at a sharp angle, there is a scent of grape leaf. Is that something you have found as well?

Those grape varietals by their very nature have a grassy, leafy flavor. We’re not afraid if some of that makes it into the wine.

Quivira WineryCan you explain the key characteristics of the Grenache? What should our readers be looking for?

Grenache is a wonderful grape and it’s becoming better known. Rhone wines and reds are picking up. The signature of Grenache is a perfumy, strawberry flavor. It can be crushed, fresh strawberries or dried strawberries or even strawberry jam. Grenache can also be a bit of a chameleon. You have lighter more quaffable styles of Grenache as well as old-vine versions of Grenache from Spain and France. It has a lot of similarities to pinot noir, but with firmer, drier tanins. It’s best suited with a meal.

The nose and finish are both very spicy, what brings that element to the profile of the wine?

That’s actually a regional character. The northern California Grenaches are spicier than the central California versions. What we like to do with the Grenache is put the whole grape stem in with the grape clusters into the fermentation tank. It adds spiciness and slows the fermentation down. We like having the two fermentations take place to bring a more complex flavor to the wine.

Is that a common practice with Grenache?

It’s very common in pinot and shiraz, but less common in Grenache.

What else separates Quivira’s Grenache from others on the market?

We age the Grenache exclusively in large casks. Most wineries have 60 gallon barrels, but we use the barrels that are use in the South of France that are 10-15 times larger. We just get the best result. We are more reliably able to capture the strawberry flavor in the wine by bottling from those large barrels. It helps our wine become more consistent year in and year out.

Editors' Recommendations

Matt Domino
Former Digital Trends Contributor
Matt Domino is a writer living in Brooklyn. His fiction has appeared in Slice and The Montreal Review, while his non-fiction…
This is how long wine really lasts after you open a bottle
It's probably better to just drink the whole bottle right away, but just in case...
Person opening wine bottle

If you're anything like me, the words "leftover" and "wine" don't often fall into the same sentence unless it goes something like, "Why in the world would anyone ever have leftover wine?" Nevertheless, it is a common question worth knowing the answer to. After all, if you've uncorked a delicious bottle and can't finish it for some unknowable reason, it's nice to know how long you have until that bottle turns on you for being a quitter.

The lifespan of an open bottle of wine varies quite a bit depending on a few factors - wine varietal, oxygen exposure, storage conditions, temperature of your home or refrigerator, and even weather. Every wine will react differently under these varied conditions, and it's essential to know how long you have to finish the bottle. Because once it's opened - no matter the wine - the clock is ticking.
Why does open wine go bad?
Think of opening wine like pruning a rose. You cut the stem to enjoy the beautiful bloom in a vase on your coffee table, but once that flower is cut, it's already begun to die. So enjoy those gorgeously fragrant blossoms in the precious time you can. Opening a bottle of wine is the same way. Once wine has been exposed to oxygen, it must be enjoyed within a very short timeframe. This is because of oxidation.

Read more
How to cook with rosé wine, according to chefs
A guide to cooking with rosé wine
rose wine cooking recipe kitchen

Wine plays an integral role in many different international cuisines, both as an accompaniment to a meal and as a crucial recipe ingredient. It’s easy to find dishes that incorporate white wine or red wine ... but rosé, the blush vino that’s experienced a major popularity renaissance in recent years, tends to get the short shrift from a culinary standpoint. So that leaves the question, can you cook with rosé wine? The answer is yes, according to our expert sources, rosé has just as much relevance as a cooking wine as its red and white counterparts. But for any skeptics about cooking with wine out there, we’ve got 4 solid reasons to try cooking with rosé, along with rosé-centric recipes.

Reasons to cook with rosé
Rosé provides remarkable versatility when used for cooking
In terms of weight, texture, and -- in many cases -- flavor, rosé often seems to have more in common with white wine than with red wine. However, because rosé is made from red grapes (rather than a mixture of red and white wines, as many folks mistakenly believe), it can substitute for either type of vino during the cooking process, as long as the person in the kitchen knows what they’re doing.

Read more
Wine drinker? You need to know about this fantastic deal
NakedWines

Are you trying to expand your knowledge and palette when it comes to wine? If so, we have a special deal for you. NakedWines.com is giving you the opportunity to try new wine varieties, styles and tastes. New members can get a $100 voucher and their first six bottles of wine for the low price of $39.99.
The best part about this deal? You don't have to spend hour perusing through the website to find the perfect wines for you. Naked Wines offers a wine quiz that will quickly an easily help you find the right assortment for you based on your likes and preferences. You will have access to some of the best independent winemakers across the country who will help you find the perfect bottle of wine. Keep reading to learn more about this deal and the specialized wine quiz.

Why you should shop this Naked Wines deal
Naked Wines is dedicated to connecting their customers directly with worldwide winemakers while cutting out the middleman. This way, you can enjoy better wine for less money without having to deal with retailers and distributers. There are no membership fees and no commitments, so you don't have to worry about signing up for a subscription or overpaying for wine. Once you get your first few bottles, be sure to use our guide on how to pair wine with meat for a true wine experience.

Read more