What springs to mind when you think of Bordeaux? Probably châteaux the size of medieval palaces, formal dinners, and rows and rows of pristine vines, neatly manicured rose bushes the only other signs of plant life. What you’re unlikely to be imagining are cow horns stuffed with manure buried in the ground, or horse-drawn ploughs churning through earthworm-rich soil. ‘In the past, in Bordeaux, you were scared to say you were growing biodynamically,’ says Corinne Comme, who manages 10ha of biodynamic vines at Château du Champ des Treilles in Entre-Deux-Mers with her husband Jean-Michel. ‘Now it’s trendy.’ An engineer and geologist, Jean-Michel Comme was behind the first transition of a grand cru classé estate on Bordeaux’s Left Bank to biodynamics. Although he and Corinne first came across the concept in the mid-1990s, he didn’t begin to advocate for the approach at Château Pontet-Canet in Pauillac until the early 2000s. ‘Corinne was scared,’ he recalls. ‘She thought they would fire me.’ "Behind the more esoteric elements is a series of principles that have been shown to improve soil health and vine strength" Originally laid out in a series of lectures by Austrian philosopher, scientist and social reformer Rudolf Steiner in 1924, biodynamic farming emerged as a holistic approach to agriculture before quickly evolving into formal certification movements. At its core, biodynamic farming centres on soil health and biodiversity; most distinctively, it operates according to the lunar calendar, with practitioners timing agricultural activities around specific ‘fruit days’, ‘root days’, ‘leaf days’ and ‘flower days’ to align with cosmic rhythms believed to influence plant growth and agricultural processes. For many in Bordeaux – Jean-Michel Comme included – this all sounded a bit wacky. ‘I was young, full of expectations about chemistry; the way biodynamics was presented was so remote that I felt it was crazy,’ Comme says. ‘But with experience, we did change our minds.’ Why? Because behind the more esoteric elements is a series of principles that have been shown to improve soil health and vine strength. In vineyards, biodynamic farming means specific practices such as hand-harvesting, using natural composts made with specific herbal and mineral preparations, avoiding chemical fertilisers and pesticides, and treating the entire vineyard as a self-sustaining ecosystem. In the cellar, there’s an emphasis on minimal intervention, using native yeasts, avoiding commercial additives, keeping sulphur use to under 70ppm, and employing gentle pressing and ageing techniques that respect the wine’s natural development. While biodynamics took root in regions like the Loire and Burgundy in the 1990s, biodynamic winemaking in Bordeaux largely began in the new millennium, with just two early St-Emilion exceptions: Château Meylet, which has been practising it since 1987, and Château Fonroque, experimenting since 1995 with direction from Loire legend Nicolas Joly. This delay largely stemmed from two factors. First, Bordeaux’s humid maritime climate means that vines are especially vulnerable to both downy and powdery mildew, making the avoidance of synthetic fungicides a risky business. Second, large châteaux with multimillioneuro operations were reluctant to abandon the technological viticulture and winemaking that had built their global reputations in the first place. Comme, however, was convinced of the virtues of biodynamics. He began by seeking the assistance of François Bouchet. The Loire Valley winemaker was one of the first in France to pioneer biodynamics, also consulting for Domaine de la Romanée-Conti, Domaine Leroy and Domaine Leflaive in Burgundy. Bouchet guided the transition to biodynamics at Comme’s Château du Champ des Treilles; then, he persuaded Château Pontet-Canet owner Alfred Tesseron of its merits. In 2004, it was trialled on 15ha (about 20% of the estate’s total growing area) of the fifth growth at which Comme was also technical director. A severe mildew outbreak in 2007 led to the use of pesticides, undoing three years of progress, but it then became a crucial lesson that strengthened their long-term commitment to biodynamics. ‘They believed the fruit had more expression, more brightness,’ says the current technical director at Pontet-Canet, Mathieu Bessonnet, who reveals that they converted the whole of the growing area soon after. ‘It’s obviously much more difficult, time-consuming and expensive, so it was very risky,’ he adds. Since then, biodynamic farming has become a significant and growing practice across different classed growths in the region, with some of the most prestigious estates – such as Château Latour and Château Palmer – adopting biodynamic methods (the latter certified). ‘The link between the wines and the place where the fruit came from had become less and less obvious,’ says Château Palmer’s technical director Thomas Duroux, commenting on the region’s turn to the trend. He notes that, since the noughties, many have adopted organic practices in a bid to reverse this perceived drop in terroir definition. ‘Biodynamics is, in a way, the same story as organic farming, but with a larger vision,’ he adds. This shared perspective has led to more cooperation between practitioners. Every spring, the Médoc branch of the Biodynamic Agriculture Movement gathers at Château Ferrière. After unearthing a thousand manure-filled cow horns and replacing them with silica-filled ones (a process reversed in autumn to produce preparations 500 and 501, required for Demeter certification), participants share wines and gardengrown salads. The humus removed from the cow horns is stored in a cold, damp facility and made available to members. ‘We do that for free,’ says Claire Lurton, owner of Château Ferrière. ‘It’s a community.’ Though ‘community’ might be too strong a word for some, these gatherings symbolise a deepening professional exchange that has emerged among estates of all sizes through the practice of biodynamic winemaking. In fact, the shift among the classed growths has happened at the same time as these practices have been adopted by smaller growers arriving in the region. Christophe Landry of Château des Graviers, for example, returned to Arsac in the 1990s and began practising biodynamics around the same time as Comme at Pontet-Canet. He’s consulted for the Lurton estates and other properties. Originally from Minervois in Languedoc, Michel Théron established Clos du Jaugueyron nearby and has been certified biodynamic since 2008, while Laurence Alias and Pascale Choime – who are both from southwest France – established Closerie des Moussis, a patchwork of sites across 2ha, including a 170-year-old pre-phylloxera plot leased from Théron. On the Right Bank, other producers began switching lanes even earlier. Le Puy, owned by the Amoreau family, began practising in 1998, with certification since 2013, and Château Gombaude-Guillot in Pomerol has been certified biodynamic since 2006. While larger estates like Latour and Palmer collaborate on issues like mildew, smaller producers tend to engage more with one another. Shared biodynamic practices, however, are definitely helping to break down barriers. For example, Château Haut-Bages Libéral maintains regular communication with its neighbours at Château Latour, and the son of Théron at Clos du Jaugueyron interned at Château Palmer for two months. Can we speak of a unity of praxis? Not exactly. There is considerable variation in which aspects of biodynamics winemakers emphasise, regardless of estate size. The primary aim across the board is achieving living soil with rich biodiversity to promote deep-rooted vines. In pursuit of this, some winemakers emphasise tree growing or cover cropping (like Haut-Bages Libéral, which also recently planted a variety of local and fruit trees). Others, such as Le Puy, let nature take its course, allowing a diverse array of plants and flowers to sprout from the earth. Whether certified or not, biodynamic practitioners throughout Bordeaux use homeopathic treatments like nettle teas for the vines – they are believed to stimulate soil health, enhance plant immunity and improve nutrient uptake. More important than any of this, however, is the concept of energy. How can the energy of the plant be retained as its raw material transforms into wine? Every winemaker I visited was at least intrigued by the concept – and most were captivated. After a few days in the sometimes eerily flat Médoc, I drive through the verdant hills of St-Emilion to Le Puy, arriving with a raised spirit. Standing before a 5,000-year-old Celtic cromlech, Harold Langlais, the estate’s director, tells me, ‘Le Puy is a place of energy and life,’ pointing to its deep history as an intersection of water springs. At modern-day Le Puy, this philosophy extends from the vines to the cellar. Indeed, many others I speak to express that, since adopting biodynamics, the most striking change in their wines has been an increase in ‘energy’. It’s a term without a precise definition, but according to Château Palmer’s makers, something shifted with the 2015 vintage, the second year after full conversion. ‘You cannot measure it,’ Thomas Duroux says. ‘You can just feel it.’ At Château Durfort-Vivens, where the vineyard was operating under biodynamic principles by 2013 (with full conversion by 2016), owner Gonzague Lurton recalls the 2014 vintage as ‘the first where you really feel the energy of biodynamics’. It’s tactile and warming, with a sophisticated grip and charm. ‘It’s what I love – the linearity of tannins, never weak from start to finish. With many of the estates I visited, their wines showed an immediate appeal, vibrant even in their youth. Is energy just another way of describing freshness? Laurence Alias at Closerie des Moussis trained as an agricultural engineer; for her, energy and vitality are tied to the physical properties of grapes grown biodynamically. ‘We have more acidity, that’s an analytic fact,’ she tells me, standing in front of a newly acquired plot of vines bordered by forest. It might be romantic to think of energy as something ineffable, but it’s also rooted in what remains within the grapes. ‘Our idea of energy is based more on Einstein than Steiner,’ Langlais later qualifies. ‘Energy is matter.’ Biodynamic winemaking in Bordeaux: five to follow Château Pontet-Canet At the 55ha Pontet-Canet estate in Pauillac, an immensely smooth operation is palpable. Winemakers here have spent almost two decades honing their biodynamic craft, continually moving towards a goal of self-sufficiency for the estate. Sturdy Comtois horses, introduced in 2008, now work half the vineyard, preventing soil compaction. Vineyards are sprayed over a single day using compost and herbal teas produced from plants grown in and around the property and processed in the state-of-the-art infusion room. Biodiversity-boosting fruit trees and hedges have been planted. The estate even employs a carpenter who repurposes wood from vats used on the property. Ageing involves custom-made wooden eggs and qvevri-style amphorae, with no fining and minimal filtration. The result? A Pauillac with untypical levels of energy and minerality, and a plush, velvety texture. But it’s more than that – according to Bessonnet, thanks to a low-intervention approach across the board, ‘you can really feel the soil.’ Château Palmer Thomas Duroux’s conviction in biodynamics is based in what he calls a ‘holistic vision’. ‘We started to see the entire place as a living organism,’ he says of Château Palmer, one of the most storied and historically significant third-growth estates in Bordeaux. When converting (a process that started in 2009), the Margaux estate was initially guided by François Bouchet’s son Matthieu, but now it follows its own evolving philosophy, integrating cover crops, animals for fertilisation and estate-grown vegetables and meat. ‘It’s just going back to agricultural common sense,’ Duroux says. ‘That was the way to grow anything before World War II.’ This respect for nature results in wines that are deeply tied to their terroir. ‘If I had to describe the wines how they are today, compared to how they were before, I’ll just say that it’s not a revolution, but we have the feeling that the wines have a better identity,’ says Duroux. He likens biodynamics to restoring an old painting: ‘Suddenly, you see small details that you were not able to see because of the dust.’ The estate uses stainless-steel vats for fermentation and temperature-controlled rooms for barrel-ageing, combined with nativeyeast and low-sulphur winemaking, to produce its esteemed Alter Ego and Château Palmer cuvées; both have been increasingly celebrated among critics and drinkers since the turn to biodynamics. ‘We just think it does help to go a little bit further in the interpretation of the place,’ says Duroux. Château Durfort-Vivens Standing over a rustic sorting table explaining how it used to work, Gonzague Lurton is visibly passionate about the savoir-faire of the past. This sensibility is reflected in the current winemaking practices, too, and in the second-growth Margaux estate’s reputation (and critics’ scores) increasing year on year. The thing to emphasise is that what began with a biodynamic approach in the vineyards led to a series of domino effects that changed the character of the wines. In search of what Lurton calls greater ‘singularity’, the proportion of Cabernet Sauvignon had already risen to over 90% by 2014 (from around 75%); and with the use of indigenous yeasts during fermentation and the reduction of sulphur levels over time (initially sparked by Demeter’s upper limits of 70mg/l), the wines have become more aromatically complex and expressive. The introduction of amphorae by Italian producer Tava has allowed for microoxidation without overextraction, contributing to a more delicate balance of flavours, with the 2019 estate wine a blend aged one third in amphorae and the rest in barrel. ‘It’s not a big wine,’ says Lurton. ‘And it’s what I was looking for with biodynamics, in terms of style.’ Château des Graviers Christophe Landry’s pioneering status in Margaux stems from an instinct refined over decades at his own estate. He grows medicinal plants — horsetail, absinthe, calendula, chamomile — for vineyard treatments, as well as using the manure from his own cows. ‘What we need to remember is that biodynamics isn’t just a practice,’ he tells me. ‘It’s about finding your own path to self-sufficiency.’ His precision extends to the cellar, where he uses concrete tanks, amphorae and oak barrels (produced according to the biodynamic calendar) tailored to each of the five cépages’ oxygenation needs, then ages the wines for different lengths of time. Timing is everything, with harvest choices also following the biodynamic calendar. Obsessive care for the vines’ life cycles goes hand in hand with the level of precision in the cellar. The outcome is two phenomenal wines that are, as Landry puts it, ‘thirstquenching’. Château des Graviers and Quintessence — which contains a higher proportion of Petit Verdot and is aged longer in barrel and amphorae — are aromatically expressive, velvety and strikingly lively, with the latter offering more depth and an enveloping finish. Expanding to 18ha, Landry has also turned his focus to Clos Dufourg, cultivating vines on previously wild land nearby and hand-building a striking new cellar with cement tanks painted with clay from the surrounding earth. Le Puy For technical director Harold Langlais, the Le Puy estate’s significance lies in how it challenges Bordeaux’s conventional identity. Outside of the region’s traditional focus on appellations and classifications, Le Puy sits on a plateau near St-Emilion. The estate’s land is unusual, with no topsoil but a deep limestone bedrock beneath red-brown clay, which forces the vines to develop deep roots to access the earth’s natural water and nutrients. This is further supported by horse-ploughing and biodynamic sprays made from horsetail, buckthorn and nettles, which grow on the property. ‘Our approach focuses on rooting the vine deep,’ Langlais explains, ‘encouraging it to search out hidden nutrients.’ A vigorous wind circulates around the vines, and Langlais explains the effects of the elements. ‘The beauty of Le Puy is that it’s an acid factory. The whole place creates acidity in the berries.’ The biodynamic philosophy extends to the winemaking, with two different processes applied to their 100% Merlot cuvées. Cuvée Emilien uses a ‘decantation method’, or ‘fermentation by infusion’, while Barthélemy is produced with zero sulphites and a process of lees-stirring called ‘dynamisation’, which is done on fruit days and involves a specific motion to create a vortex in the old barrels it ages in. ‘Barthélemy is much more intense,’ Langlais says. ‘All the matter taken by the plant is in there.’

Written for Club Oenologique in 2025, Joel Hart visits Bordeaux to track the region’s belated embrace of biodynamic winemaking. While other French regions ploughed ahead, Bordeaux had its reasons for delayed adoption. Yet now the practice is booming, and Hart gauges its employment across estates.

Written for Club Oenologique, contributor Joel Hart visits Bordeaux to track the region’s belated embrace of biodynamic winemaking. 

Taking root: the rise of biodynamic winemaking in Bordeaux

L'annata 2024 a Bordeaux ha portato piogge record, ma l'annata è molto più di questo. Mentre vengono lanciati i primi vini, Sophie Thorpe racconta un anno complicato e i vini che ha prodotto.

Explore the 2024 vintage in Bordeaux and the wines it produced – looking at the growing season and style of the wines as they’re released en primeur

Bordeaux 2024 wines en primeur – vintage overview

Bordeaux 2024: panoramica dell'annata

“Two generations ago everyone made Chablis like this. Now I am the only one left,” says Daniel-Etienne Defaix proudly. It is amazing to think that production methods could completely reverse in such a short time, no doubt fuelled by the “Chardonnay boom” of the mid-70s onwards. This insatiable global demand for crisp, clean, saline-tinged Chardonnay has shown no sign of abating ever since.  The commercial success of Chablis (one of the few white wines found in practically every supermarket, off-licence and fine wine store around the world) is staggering, particularly as the region in itself is remarkably small. While both premium growers and commercial production have, in many ways, sat comfortably alongside each other (even among the top traditional premium growers such as Raveneau, Dauvissat, Billaud-Simon and Droin, the length of élevage has reduced considerably in this time. Despite being the oldest domaine in Chablis, established in 1610, his father (like most other producers in Chablis when exports boomed) started to produce Chablis in the modern way. The time spent ageing the wine on its lees dropped down to six to nine months, in order to release the wines as soon as possible, and meet market demand. Unimpressed by his father’s results and the wines’ ageing capacity, it was Daniel-Etienne’s decision to change tact and to retrace his grandfather’s footsteps, performing a longer élevage – which for Defaix brings out the complexity and terroir characteristics Chablis is truly capable of.   So why has Etienne persisted? What is it that makes this technique so valuable to him? He admits he is fortunate to own the largest cellars in Chablis, claiming to have seven to 10 times more cellar space than anyone else in the village. ”This gives me a lot more freedom,” he explains – both in terms of ageing his wines (of which he has up to 15 vintages of each Premier and Grand Cru in the cellars at any one time), but also financial freedom. “My wines are my own bank: I don’t need to take out loans when there is a poor harvest,” he says. This no doubt puts Defaix in a minority in Chablis, where yields have been pretty catastrophic over the last decade, plagued by spring frosts. Financial autonomy has allowed him to continue making his Chablis in a traditional long-ageing method, while at the same time keeping pricing incredibly fair.  According to Defaix the key to long-ageing Chablis is protecting the glycerol content in the grapes, since it is the glycerol that takes around two years on the lees to break down and starts to act as an anti-oxidant. He does this by carrying out slow, three-hour press cycles of the grapes and keeping only the first press for bottling. He ferments at a cool 18°C, again to preserve the glycerol in the must. “Glycerol provides the balance in aged Chablis between sugar and alcohol. Glycerol gives fat and seduction to the wine,” says Defaix. “It brings a brioche taste to the wine, without being sweet.” But this takes time to produce: Defaix typically ages his Premiers Crus a staggering seven to nine years on the fine lees in tank; for his Grands Crus it can be eight to 15 years!    It might come as a surprise that – despite making this almost forgotten, ultra-traditional style of Chablis – Defaix machine-picks all his grapes. But this decision was not made easily, nor without extensive testing. He explains that they were, in fact, one of the last domaines to buy a machine harvester. Back in the ’80s his father, sceptical of others’ results, started his own research – picking half the grapes by hand and half by machine. After 10 years in bottle each year, they invited wine professionals, chefs and sommeliers to blind taste both. Every single time, the wines by machine were unanimously thought to be better. Defaix came to the conclusion that the exact timing of the harvest is more important than the hand selection. He also states that the technology makes today’s picking machines extraordinarily accurate: ripe fruit falls in the basket, rotten fruit is too light and is easily filtered out, while any green grapes stay on the vine. Turbines attached to the machine suck in the leaves and insects and are removed prior to the grapes reaching the winery. During his experiments, his machine harvested-fruit was a full 1.5% higher in alcohol than the hand-selected fruit in poor vintages.  Daniel-Etienne is the 15th generation of his family to produce wine in Chablis over the last 400 years. Now in his 35th vintage, he has never been more convinced by his traditional style, its ageability and its ability to express the varied Chablis terroir.  Read more Editorial

We explore the traditional methods behind Daniel-Étienne Defaix's wines and how the global thirst for Chablis threatened its existence.

Daniel-Étienne Defaix, Chablis wines made to age

Daniel-Étienne Defaix: Chablis built to age

For a long time, Tuscany was known merely for its squat jugs of rustic Chianti, almost inevitably in quaint straw baskets; thin, insipid wines that are a shadow of what the region has proven it can produce today.  While Chianti had once been known for making fine wine – having been the first region to have geographical limits defined for wine production back in the 18th century – its reputation had, by the mid-1900s, been ruined. The area for production had been expanded in the 1930s, far beyond the historic heart of the region, encompassing lesser vineyards. The appellation rules encouraged producers to favour quantity over quality, with yields as high as 85hl/ha allowed, and specifying that red blends had to include a minimum 10% (and up to 30%) white grapes, with as little as 50% Sangiovese. Winemakers took advantage of high-yielding Trebbiano to bulk out the once-famous wines.  But one man changed all that. Enter Mario Incisa della Rochetta, a man who had been brought up tasting Claret with his grandfather. In 1944 – missing the taste of Bordeaux and inspired by the good wines his friend Duke Francesco Salviati was making near Pisa – he decided to plant a vineyard on his wife’s Tenuta San Guido estate in Bolgheri, on Tuscany’s coast, two hours west of Siena.   Identifying a stony site that sat at over 1,000 feet above sea-level, he took Cabernet cuttings from Salviati, and planted his first vines. The resulting wine was consumed only by family and friends, seen as overly green by the locals. But Incisa della Rochetta was encouraged by the results, and decided to plant more vines lower down the slope, and closer to the sea, in 1965.  His nephew Piero Antinori – who had recently taken over the family business – realised the potential of the wine, and the Antinori winemaker Giacomo Tachis started making the wine. Influenced by time in Bordeaux, Giacomo filled the cellar with new French barriques – small barrels that were a radical move away from Italy’s traditional large, old casks made with Slavonian oak. In 1971, Piero convinced Mario to release the 1968 vintage commercially and a star was born: Sassicaia.  Being 100% Cabernet Sauvignon, aged in new French oak and from Bolgheri – a region that at the time didn’t have a DOC – Sassicaia was labelled with the lowest official classification for Italian wine, “vino da tavola” or table wine. It rapidly won praise from critics and consumers, commanding a serious price that was at odds with its lowly classification. Where Sassicaia led, others followed. In 1978 Piero Antinori released the first vintage (1971) of Tigananello – a blend of Sangiovese and Cabernet grown in the heart of Chianti Classico. Bordeaux authority Emile Peynaud advised on the project, suggesting that the appellation’s stipulated white grapes were abandoned and that it be aged in new French oak. Falling outside Chianti’s rules, it too was sold as a vino da tavola.  Piermario Meletti Cavallari founded Grattamacco in 1977, and was the first to feature Bolgheri on the label, featuring this then little-known region in larger font than even the wine’s name itself. Piero Antinori’s brother Lodovico established Tenuta dell’ Ornellaia in 1981, planting Cabernet and Merlot. A flight of Chianti producers followed suit – ripping up the appellation’s rulebook to make cuvées with international grapes like Cabernet, using 100% Sangiovese, and/or French oak: Le Pergole Torte, Flaccianello, Cepparello, Percarlo, Fontalloro and more all pushed the boundaries of what was possible in Tuscany – but didn’t (and couldn’t) bear the region’s name on their labels. These wines – the “Super Tuscans”, as they became known – were soon being recognised the world over. In 1978 Hugh Johnson organised a blind tasting of the world’s best Cabernets for Decanter. Pitted alongside the First Growths, it was Sassicaia that came out on top. The 1985 vintage of Sassicaia became legendary when Robert Parker – who had just risen to fame – gave it 100 points. In 2001, 1998 Ornellaia was named Wine Spectator’s Wine of the Year. These wines were putting two fingers up to Italy’s appellation system as they sold for the same price as Grands Crus Classés, despite their vino da tavola status.  In a bid to stem the tide of these ultra-premium table wines, the Italian authorities started to make changes. In the late 1990s and early 2000s, Chianti amended its appellation rules to try and reclaim the wines, allowing more variation in the winemaking, with no white grapes required and allowing 100% Sangiovese wines. But the damage was done, with the Super Tuscans already established as their own brand. Few returned to the fold to use the Chianti name on their label – a region that producers felt didn’t, then or now, have a reputation that aligned with the quality of these world-class wines.   The likes of Sassicaia, Tignanello and Ornellaia drew the international wine market’s eye to Italy. Bold, big, rich wines that won critics points, the Super Tuscans arguably turned the tide for the nation, garnering praise – and proving that Italy’s wines could compete on the world stage. Today, critics and consumers are looking beyond these iconic names to explore Italy’s extraordinary viticultural heritage, with the terroir-driven styles of Barolo, Barbaresco, Montalcino, Etna and more starting to find the spotlight. But Tuscany’s rebellious streak continues, with a new wave of producers – such as Bibi Graetz – producing wines that are bottled defiantly as IGT Toscana. While there’s plenty more competition, the Super Tuscans remain some of the country’s finest and most collectable wines. The Super Tuscans you need to know While there’s no set definition for a Super Tuscan, and there are many that could take the title, here’s our pick of the most famous wines. Sassicaia: The first Super Tuscan, made by Tenuta San Guido, in Bolgheri; it’s a blend of Cabernet Sauvignon (85%) and Cabernet Franc (15%), and is the only single estate in the whole of Italy to have its own DOC, Bolgheri-Sassicaia. Tignanello: A rival to Sassicaia in terms of fame, and also put under the sporlight by Piero Antinori, Tignanello comes from Chianti. It was the first to blend Sangiovese with Cabernet. Solaia: Tignanello’s sibling, Solaia is the reverse in blend – with Cabernet taking the lead, complemented by a smaller proportion of Sangiovese. Ornellaia: Created by Piero Antinori’s brother Lodovico, with advice from André Tchelistcheff, it’s a Cabernet-led Bordeaux blend. The property has changed hands over the years and is now owned by the Frescobaldi family. Masseto: The other wine created by Lodovico Antinori: although planning originally to work just with Cabernet, Tchelistcheff identified the hill of Masseto as ideal for Merlot. The fruit from this site was bottled separately as a pure Merlot for the first time in 1986 (although the 1987 was the first vintage released), and today Masseto operates separately from the Ornellaia estate, having its own winery and identity. Grattamacco: Another of the earliest Super Tuscans, this is Cabernet blended with Sangiovese. Piermario Meletti Cavallari purchased an abandoned vineyard in 1977 which was all Sangiovese, but he later grafted over with Cabernet. He was one of the first producers to feature Bolgheri on the label of his wine. Montevertine Le Pergole Torte: This was one of the earliest expressions of pure Sangiovese from Chianti, aged in French and Slavonian oak. The first vintage of this was 1977, a blend of fruit from the estate’s best vineyards. Fontodi Flaccianello della Pieve: The first vintage of Flaccianello was 1981. Originally a single-vineyard expression, since 2001 it’s been a blend of the best grapes from the estate, but remains 100% Sangiovese, classified as Colli Toscana Centrale. The proportion of new oak has been toned down, and a portion of the wine goes into amphora. Isole e Olena Cepparello: This pure Sangiovese was first made in 1980, and today only sees around a third new oak, with a small proportion of American oak. It’s notable that it is bottled both under screwcap and cork, with Paolo di Marchi a strong believer in the benefits of screwcap. San Giusto a Rentennano Percarlo: First made in 1983, this 100% Sangiovese comes from the estate’s best vineyards. Fèlsina Fontalloro: Made with vines falling in Chianti Classico and Chianti Colli Senesi, this pure Sangiovese was first made in 1983. Castello di Ama L’Apparita: Narrowly beating Masseto to be the first 100% Merlot made in Tuscany (with the first vintage 1985), the 1987 vintage of L’Apparita famously beat Pétrus, Le Pin and several other Merlots in a blind tasting which was judged by a panel including Michel Rolland in 1992. Querciabella Camartina: First made in 1981, this was originally a blend of mainly Sangiovese with Cabernet in support, but the blend has reversed over time. Bibi Graetz Testamatta & Colore: Bibi’s top wines are elegant expressions of Tuscany’s indigenous grapes, sourced from old vines at high altitudes. Testamatta is pure Sangiovese, while the flagship Colore is Sangiovese with a touch of Colorino. Explore all Tuscan wines or discover more Editorial

Sassicaia, Tignanello, Ornellaia: these fabled Super Tuscans are some of the world’s most desirable wines – kickstarting Italy’s fine wine renaissance, re-defining its reputation and proving what was possible. But how did these lowly table wines rise to the top of the fine wine ranks?

Exploring how the fabled Super Tuscans Sassicaia, Tignanello and Ornellaia have re-defined Italian wine's reputation.

Learn more about Super Tuscan wines

The Super Tuscans: everything you need to know

Driving through Napa and Sonoma, the land still bears the scars of 2020. The wildfires that raged through the region have left a long-lasting mark, whether it’s lengthy reconstruction efforts or the stark, charred tree trunks that cover the mountains. But it’s more than that. To an outsider, the fires feel intangible, terrifying yet somehow conceptual. Talking to those that lived through them, however, makes you instantly realise quite how petrifying that season was. The trauma of those flames is still smouldering away.  In 2017, fires hit Northern California on 8th October, however most producers had already harvested. Indeed, the fire even crossed the Kistler property, but their vines helped act as a firebreak. Two years later the Kincade fire swept through Sonoma County at the end of October. But in 2020, the first fires arrived earlier. The LNU Lightning Complex started with what is known as the Hennessey fire on 17th August. Sparked by lightning after thunderstorms, the complex was a weave of 250 different fires that collectively raged through almost 150,000 hectares of the region. The damage was enormous: 1,491 buildings were destroyed and six people lost their lives. While the fire did diminish in size, it wasn’t entirely extinguished until 2nd October, almost a month and a half after it started.  Before the Lightning Complex had fully subsided, the Glass Fire attacked. The blaze started on 27th September, east of St Helena near the Silverado Trail, spreading north to Calistoga and then south and west, towards Santa Rosa. It burned until 20th October, encompassing over 27,000 hectares and taking over 1,500 buildings with it, including numerous wineries. It cut through Eisele Vineyard, across 90 acres of hillside and forcing them to rip up 1,000 vines. Fortunately they’d already picked all their fruit (finishing their harvest three days before the fire broke out, on 24th September). And this was all in the midst of Covid-19.  Wildfires aren’t new in Northern California, but they’re certainly more prevalent than ever before. Indeed, as Cory Empting – Director of Winegrowing at Promontory, Harlan and Bond – tells me, the region’s indigenous people, the Wappo, used to describe autumn as “smoky mountains”.  Paul Hobbs – who has been making wine in “the Valley” (as the locals would say) since the late 1970s – remembers a fire in the 1980s that burned its way along the Silverado Trail. “All it took was a gust of wind,” he says – and one flame turned into something uncontrollable in the blink of an eye. He remembers climbing up on a roof to see the sobering effects of the fire.  Perhaps partly due to this early exposure, fires have always been at the forefront of his mind when picking a site – avoiding rugged, dry areas like Diamond Mountain or Calistoga. And he is exacting with forest management of the sites he works – even on our wander around his Goldrock Estate vineyard, he notices some saplings that are troubling him, and calls over his vineyard manager to take a look, conscious to reduce the risk as much as possible. And he’s deservedly cautious. The 2017 vintage was his first working with Cleary Estate out in Freestone-Occidental, and he paid almost $2 million for fruit that he couldn’t use. The fire itself is one challenge, however vines are natural firebreaks so don’t tend to suffer much direct damage (although the heat from a blaze can sometimes scorch vines). The real threat, however, is in the air – smoke. But the science of smoke taint is complex, and poorly understood. Producers can send samples to laboratories to be tested for the compounds responsible for the taint (guaiacol and 4-methylguaiacol) but the exact level of perception isn’t known. These compounds also naturally occur in some varieties, eg Syrah, and come from oak barrels (in particular the toasting process).  Of course the impact of smoke is dependent on proximity to the fire, the intensity of the smoke, elevation and the wind. Hobbs explained how in 2020 much of the smoke from the Glass Fire stayed north for several days, but then the wind shifted and sent it south to the Bay Area. As smoke travels, and ages, the volatile compounds also degrade, so there is also a significant difference between the impact of “fresh” smoke, versus what Hobbs describes as “atmospheric” smoke. The latter may look bad, but it’s unlikely to hold significant taint, whereas if you’ve got fresh smoke, it’s “game over”.   Lots of producers do micro-ferments to look for smoke taint, testing to see if it’s worth the expense of picking the fruit and making the wine – however that’s also not a sure-fire way to know if you have smoke taint. The nature of these compounds means that they can lurk, undetectable in a wine, and emerge in bottle as hydrolysis occurs. “That’s why it’s so insidious,” Hobbs says.  If you’ve got smoke-tainted fruit, the options are limited. The compounds are concentrated in the skins, so the aim is generally to minimise skin contact. Indeed, some producers made rosé in 2020, having picked earlier, with higher acidity than normal. Otherwise you can use reverse osmosis or spinning cone (both expensive processes that are used for de-alcoholisation), or carbon fining – or a combination of all of the above – to try and strip out the smoky flavour. The result, as Mark De Vere MW at Robert Mondavi said of trials they’d done, it generally didn’t work, but if it did, “It took so much else out.” (Robert Mondavi ended up making almost no 2020 wine.)  *  Read anything about 2020 and there is a cacophony of opinion. “Everyone handled the vintage differently,” Cate Kistler of Occidental told me. They picked on 18th August, not in response to the fire, but because that was when the first fruit was ripe. They didn’t do any micro-ferments or send samples to labs (“We’re not data-crunching people,” Kistler says). The cost of picking was, for them, “a drop in the bucket” in comparison to farming the vineyards the rest of the year, so they tried to do what they could.  “It was going to be either Occidental, or nothing,” she said with a shrug. They took their time, committing to making every decision as if it was a normal year, finishing on 6th September just as the Labor Day heatwave hit. They didn’t use everything they picked, but they made all five of their single-vineyard wines – and the 2020s we tasted are glorious.   Some, like Colgin, didn’t make any wine at all, while many producers made around 40% less (such as Williams Selyem and Peter Michael). Many of the 2020s that will be released were picked before the fires struck. Cathy Corison had all her fruit safely in the winery more than two weeks before the Glass Fire hit, but the challenge was to keep the smoke out of the winery. She bought industrial grade air filters to shield her ferments. “They’re beautiful,” she says with a quietly proud smile.  At Dalla Valle, Maya Dalla Valle doesn’t pretend that it was an easy year, but she’s pleased with the wines they made (all with fruit picked before the Glass Fire). As ever, these are wines that speak of their year – which wasn’t just the fires, but a hot, dry year that (along with a block that was being re-grafted) cut their crop to a mere 2,700 cases in total. At Dominus, they did micro-ferments after the Lightning complex, and had picked their last row of fruit on the morning the Glass Fire broke out.  Steve Matthiasson – the leading viticulturalist who also has his eponymous label with his wife Jill – told me how it was set to be “an epic season” before the fires hit. He highlighted how the smoke meant there was less UV light reaching the grapes, and that meant the fruit wasn’t as phenolically ripe. They pick early, so had started harvest 10 days before the Glass Fire broke out. The Cabernet Sauvignon in their Phoenix vineyard was still out, but they managed to pick it the morning after the fire broke out, before the smoke was able to take effect.  Most who picked early are in agreement that the hot, dry conditions were in their favour. Promontory saw only eight inches of rain, versus the 30 of a normal year. But that hydric stress helped them – it meant the crop was small and the vines shifted to ripening the fruit earlier, so even though they picked on 22nd August they had no pyrazines. As Will Harlan says, in some ways, “The stars aligned”.  The 2017 vintage might have prompted people to start thinking about climate change, but 2020 was a real wake-up call for the region. It prompted Martin Reyes MW to try and create a community around climate action. Eventually, working alongside Anna Brittain, he founded Napa RISE (standing for Resilience Innovation Sustainability Empowerment), a climate and wine symposium that first took place in 2022 (with the 2023 symposium currently underway). It’s early days, but they’re “trying to build into the DNA [of Napa RISE] this notion of action”. He’s keen to avoid a conference focused on discussing concepts, but an industry convention that drives change.  One part of that conversation is inevitably fire – and a session last week focused on forestry management. “The relationship with fire we have is complicated – but it can be a healthy relationship,” Reyes tells me.   Controlled burning has long been a part of life for indigenous peoples – both in North America and Australia, where wildfires have now become a threat. In the US, controlled burning was officially banned in 1911 when the Weeks Act was introduced, but California is gradually realising the need for its reintroduction.  “Agroforestry was happening before conservation took it off the table,” Empting (of Domain W. Harlan) tells me. He talks about how when the previously evicted Miwok people were allowed to return to Yosemite, they were horrified by what they saw – where “conservation” had destroyed the ecosystems. For native peoples, seasonal work like controlled burns was a way of life – seen as their responsibility to the land. But it was a responsibility that colonialism robbed from them, and didn’t take on.  At the Pepperwood Preserve, native peoples do controlled burns. Empting visited to explore the practice and see if it’s something they could take up as part of their stewardship of the land. The challenge today is the paperwork – and politics. Permits are difficult to obtain, the fire department is reluctant and has to be involved, and then there are the neighbours to contend with.  Hobbs highlights that it’s not just that there aren’t enough controlled burns, but that manmade structures have taken over swathes of land – and they burn hotter, leading fires to rage in less predictable ways.  Of course, as with 2017, the 2020s are already being marred by rumour and reputation of a smoke-tainted year. The reality is so much more complex – and, although I haven’t tasted enough to make pronouncements on the vintage, there are some brilliant wines. Of course you’ll need to choose carefully, but for top producers there is nothing to be gained by releasing wine that is anything less than flawless.  While the fires have left scars, the land’s capacity for renewal is remarkable – with vibrant vegetation flourishing in amongst the scorched trees. The 2020 vintage wasn’t the first to see such challenges and it won’t be the last. The soils can recover, and so can the people, but a sustainable way to manage these threats is essential to long-term survival. Read more about California or browse all California listings

Wildfires have become a yearly occurrence for Napa and Sonoma – but what is their impact, and how can producers handle the effects? Sophie Thorpe spoke to some of Northern California’s leading producers to investigate the issue

Talking to Napa and Sonoma’s top producers about wildfires and the 2020 vintage – Paul Hobbs, Harlan, Kistler, Occidental, Promontory, Mondavi and more

Wildfires and the 2020 vintage in California

The way the wind blows

The 2021 vintage in Bordeaux is not another 2018, 2019 or 2020. Indeed, this is a year that is seemingly without precedent. It was a year first and foremost of the wine-grower. Forget the idea that the best wines are made with minimal intervention, naturally conjured from fine terroir and effortlessly evolving in the cellar: that’s an illusion at the best of times. To succeed in 2021, producers had to put in serious graft. They needed to be out amongst the vines day in, day out. And then they needed to follow that through in the winery. Several had already written off the year after hearing about the frost and mildew that plagued the growing season (about which you can read much more in our detailed report). In our view, that’s a mistake. It’s not the vintage of the century, and anyone would be foolish to pretend it is – but there are some brilliant wines, especially for those who are partial to more elegant styles, lower alcohol levels and freshness. It’s important to caveat that when we discuss a vintage en primeur, we are talking about the very crème de la crème of Bordeaux – the finest estates who have not only the region’s best-sited vineyards, but the necessary resources – the manpower, money and equipment – to be able to succeed. Our 10 days in the region revealed the full complexities of the year, one where it is nigh-on impossible to generalise. As Omri Ram at Ch. Lafleur told us, “There are hundreds and thousands of 2021s.” The key was being able to analyse what was happening in the vineyards – and then be able to act on it. Quickly. For Ram, with 24 people working 21 hectares, that was fortunately possible. At Ch. Lafite Rothschild, Technical Director Eric Kohler told us that the cost of production in 2021 was an almost incredible 45% higher than normal. Christian Moueix estimates his team spent 30% more hours in the vineyard than normal. At Ch. Ducru-Beaucaillou, they hired an additional 35 people to manage mildew amongst the vines in June and July (surplus to the normal 40), while at both Ch. Rauzan-Ségla and Les Carmes Haut-Brion they had enormous teams for the harvest – 150 each, harvesting and sorting at Rauzan-Ségla, and doing three or four passes through each plot at Carmes. At Smith Haut-Lafitte, they bought five additional tractors to ensure they could spray the entire property in one day. “All the challenges we could dream of happened,” said Jean-Basile Roland of Ch. Rauzan-Ségla. Because of these challenges, it’s a vintage that producers are justifiably proud of – for it was a hard-won battle, and Covid-19 was still a consideration. Yields across the region varied significantly. In total, the region produced 14% less than in 2020, but some estates reported a full crop. At others, they had the lowest yields since 1991 – largely due to mildew, although frost was a factor as well. Inevitably, estates working organically and biodynamically had more of a battle when it came to mildew so were more significantly impacted. Both elements had less of an impact than might be expected, however, as producers have learnt – and invested – after the severe frosts of 2017 and mildew of 2018. As already highlighted, this was a year of the grower; where the human hand was everything. There were key decisions to be made at every stage of the season and these influenced the style of wine produced. Again, from what we tasted there wasn’t a right or wrong decision to be made – but it’s important to emphasise the various elements that have defined the wines this year. First up was picking. In general, harvest dates were much later than we’ve seen in recent years – producers having to wait for ripeness to arrive in the year’s cooler conditions. Merlot started coming in at the end of September, and most finished picking their Cabernet by 18th October. The key decision was around the first weekend in October, when heavy rain was forecast, yet most Cabernet wasn’t yet ripe. Some rushed to pick their fruit, while others took the risk and waited. Those who held their nerve were rewarded; the storms were replaced by sunny days for key ripening. While recent years have seen producers waiting for phenolic ripeness, with sugar levels soaring in warm conditions, 2021 saw something different. At some estates, phenolic maturity arrived first, with the sugar never quite following; at others the phenolic, flavour and sugar ripeness all seemed to arrive at once. For the former, chaptalisation was necessary. This practice – the addition of sugar prior to fermentation to increase alcohol levels – was once the norm in marginal climates like Bordeaux, Burgundy, Champagne, the Loire and many more. Opinions on the topic are rife, with some winemakers extremely anti; from what we tasted, where well-judged and expertly managed, you can’t tell. There were a handful of wines with warming alcohol that doesn’t feel fully integrated, but where done well, chaptalisation has rounded the wine out – fleshing out the body with half a degree of alcohol or so. It’s also important to emphasise that chaptalisation is something we simply haven’t spoken about previously – at Ch. Margaux, Aurélien Valence highlighted that they even chaptalised a few parcels in 2019 and 2020, while some estates haven’t done so for decades. Some châteaux opted for reverse osmosis as an alternative way to concentrate the wines, generally on lower-tier wines. Given the year’s challenging conditions, producers didn’t face a crop of flawlessly clean fruit. It was a cool and damp year and sorting was essential. Optical sorters are now the norm at many addresses, but this year saw the addition of density baths at several estates (Chx Léoville and Langoa Barton, Angélus and Smith Haut-Lafitte, to name a few, following in the footsteps of the likes of Ausone). Indeed, just at Smith Haut-Lafitte, there were six stages of sorting across the vineyard and winery to ensure that they kept only the finest fruit. One point of discussion at almost every estate was how producers managed extraction. With the year’s wet conditions, berries were generally plump and dilution was a risk. The cooler weather also meant that tannins weren’t necessarily as ripe, although in terms of “IPT” (the Indice de Polyphénols Totaux – the level of tannins, a number that has started appearing on technical sheets and critic reports increasingly in recent vintages) 2021 had the same numbers as 2018, ’19 or ’20.  The difference, however, was that there isn’t the same stuffing to balance it – so it was essential that tannins were handled gently. Cold soaks were used at several addresses to extract colour and flavour, but not tannin; many opted for gentler and shorter maceration periods. Saignée – the act of bleeding off juice to concentrate what remains – was commonplace, and higher portions of press wine feature in several blends. Several producers noted that in particular the seeds or pips weren’t ripe this year, so it was important to avoid extracting tannins from them; it’s one reason for the significant portion (45%) of whole-bunch fermentation for the Grand Vin at Les Carmes Haut-Brion. The blends this year are in some instances atypical. On the Left Bank, the Merlot struggled with coulure (uneven fruit-set), meaning some wines have record-high proportions of Cabernet Sauvignon in the blend (a record 98% at Ducru-Beaucaillou, 96% at Lafite, 90% at Calon-Ségur, for example). Cabernet Franc seemed to thrive on both sides of the Gironde, and represents higher-than-normal percentages on the Right Bank (30% at L’Evangile, 60% at Angélus). You may also find a little more Petit Verdot in blends than normal – used to add both colour and spicy richness to the wines (for example, representing 6% at Pontet-Canet). Given the generally lighter style of the wines, élevage will be key. While of course this is not set yet, many producers have opted for lower levels of new oak and plan to leave the wines in barrel for slightly less time. As Noëmie Durantou Reilhac of Ch. l’Eglise-Clinet highlighted, this is to preserve the wines’ delicate tannins and aromas. At Ch. Rauzan-Ségla, Jean-Basile Roland noted that it was particularly important this year to use hot water and steam to extract the harshest tannins from barrels before they were filled. And so what of the style of the actual wines? Well, as you can tell, it is not easy to generalise. This is not a Left or Right Bank year, in our view, although we found a little more consistency amongst estates on the Right (and especially warmer Pomerol). Despite the fact that Merlot struggled a little on the Left, it doesn’t seem to have been such an issue on the Right Bank – it’s neither a Cabernet or Merlot vintage. Several producers were quick to declare it a “terroir” vintage – and certainly it seems that limestone and clay soils were an advantage – but terroir was not the only element at play. It really is a year that needs to be judged individually, per estate and wine. We noted in particular that some second wines have suffered from the selection required to achieve greatness in the Grand Vin. The best embraced the natural style of the vintage – working with the year’s elegance rather than battling it. There is an old-school charm to the finest wines, yet with a very modern fruit profile. “Modern classic” was a term that came up time and again, although we’re loathe to repeat it. At Vieux Château Certan, where Guillaume Thienpont has undoubtedly made one of the wines of the year, he described the wine as “two-thirds perfume, one-third flavour”, while Pierre-Olivier Clouet at Cheval Blanc – another overperformer this year – considers it “academic” rather than “classic”, built on dual pillars of tannin and acidity.  The best wines have fresh acidity, delicate and often floral aromatics, with crunchy fruit – often more at the red end of the spectrum. Alcohols tend to sit between 12 and 13% (a little higher on the Right Bank) and the tannins are not negligible, often providing a chalky grip, and they are surprisingly approachable now. They won’t be wines to cellar for the serious long-term, but will be one of those vintages to consistently overperform – surprising blind tasters with their charm as they evolve in bottle. Given all this, it’s no surprise that producers struggled to find a comparative vintage. Faced with such tricky conditions just a decade ago, producers wouldn’t have been able to make the wines they did today. The 1990s were consistently used as a reference point in style, but more recently 2001, 2008 or possibly 2014 offer the best comparison in terms of style – if not climatic conditions. The wines are more concentrated than 2017, and as is very clear, drastically different to 2018, ’19 or ’20. The vast majority of what we offer en primeur is red, and that is where the focus of our report lies, but this was an exceptional vintage for whites. Several estates feel they’ve made the best wines in their history – and certainly from our tastings that is true. At Ch. Margaux, Aurélien Valence said they thought 2017 was their best Pavillon Blanc, but 2021 exceeds it. The cool conditions that made the year challenging for reds was perfect for the white grapes, which benefitted from the long, slow growing season – offering aromatic ripeness, yet vibrant acidity. They really are superb. Crops in Sauternes were decimated by frost unfortunately (Ch. Suduiraut has just 500 cases of its Grand Vin to offer the world), but what little we tasted was similarly outstanding. Buy what you can of these increasingly rare and special wines, made at almost illogical expense. Bordeaux 2021: the vintage in summary A complicated year, but with some brilliant wines In places, frost and mildew means yields are down by as much as 50% Producers needed the resources to handle everything nature threw at them For reds, quality is not homogenous, but the best are vibrant and crunchy, with lower alcohols, chalky tannins and pretty aromatics Very hard to compare to other vintages, but 2001, 2008 and 2014 are the closest in style An exceptional vintage for dry whites, and tiny volumes of excellent sweet whites Explore all 2021 listings or read more Editorial 

Our team spent 10 days in Bordeaux tasting the 2021 vintage – a year that is far from simple. Frost and mildew made for challenging conditions, but the wines shouldn’t be written off. This was a year where tasting was essential and it’s impossible to talk in generalisations. Here, we dig into why

Your one-stop guide to a complicated Bordeaux en primeur vintage that is hard to compare to other vintages, but 2001, 2008 and 2014 are the closest in style

Bordeaux 2021: the human hand

William Lowe has achieved a great many things in his life. At the time of writing, he’s the only Master Distiller to also hold a Master of Wine title. At the age of 41, he already has countless letters after his name from various academic qualifications in psychology and philosophy, and is months away from embarking on a PhD in Chemical Engineering and Biotechnology. “I’m a serial studier,” he says with a boyish smirk and an infectious giggle. “I can’t help it. I think I’ve had 17 consecutive years of exams in one shape or another.” Somewhat surprisingly, given the laboratory behind him as we speak and the very scientific qualifications he has to his name, Lowe doesn’t come from a science background. He joined the wine and spirits world one day after he turned 18, working as a bartender. He says his “very academic” family thought his choice to bartend was a phase. But, at 18, Lowe took his grandfather’s words “if a job’s worth doing, it’s worth doing well” to heart – something he still believes to this day. “I took that not just to mean if you’re going to do something, do it as best you can. But genuinely it’s a question of self value. Why waste your time doing something to a mediocre standard? There’s just no point. We’ve got a limited time on this planet, haven’t we? So I thought, if I’m going to be a bartender, I want to be really good at it.” After bartending internationally and mixing drinks for the Queen and celebrities, Lowe ran bars and restaurants for a time, before he went into distribution and then education, training more than 10,000 people worldwide. From here, the man with the voracious appetite for learning moved into production. In 2012, he set up Cambridge Distillery – which started life in his front room. Rather than use a traditional copper pot still, Lowe fashioned a vacuum still with rudimentary apparatus to distil his fresh, seasonal botanicals according to their individual needs. “The methods that we use here were literally laughed at a decade ago,” he explains. “And then they were thought a curiosity seven or eight years ago. And then a bit weird but quite interesting five years ago. To the point now where what we do here has resulted in gold medals for quality for literally every product that we have ever commercially released, and that gets some attention.” Over the past 10 years, Lowe has produced a series of world firsts. “There was no such thing as gin in Japan before I did that,” he says with pride. In order to explain to the world why it was a Japanese gin, Lowe told everybody what it was made from and now there are lots of Japanese gins. “Every single one of them is based on a recipe I created here in Cambridge,” he bristles. Lowe says a lesser man would find that very frustrating but cites a “wonderful quote that most people only know the first half of”. “You know they say imitation is the most sincerest form of flattery?” He continues, “… that mediocrity can pay to greatness”. “It’s damning with faint praise,” he adds. “We see a lot of these products come along. I made the world’s first gin out of insects. A lot of other people have tried that too. I made the world’s first gin out of truffles. A lot of other people have tried that too. But I don’t begrudge people following because that’s great – it means we’re doing things right and that is excellent. “And actually, if the whole world takes this approach of going quality-first and really aiming to make the best gin they can make, rather than the cheapest gin they can make with the best profit margins, well then we are in a good place. But, there are things I have worked really, really quite hard on in here that are outside of a patentable space, so we’ve got some very well-guarded secrets. “For example, our Truffle Gin is not just juniper and truffle. But there is only one other person in the world, other than me, who knows the full recipe for that and he’s my Head of Production.” Lowe then adds quite seriously: “and we never travel in the same car.” During our hour-long video call, Lowe sits in front of his laboratory-cum-distillery and periodically pulls props from beneath the bench upon which he sits. He jumps up to show me the oar from the Oxford/Cambridge Boat Race – coincidentally, the day Cambridge Gin officially launched in 2012, Oxford infamously broke an oar – and he repeatedly holds up A1 photographs of the distillery in its various stages of development, and his favourite prop: a miniature copper pot still. He also, much to my delight, takes me into the laboratory – with index finger to lips like a child sneaking into a room he’s not allowed to enter. The laboratory surface is lined with five small stills that look nothing like the copper pot still miniature he regularly and animatedly holds aloft. “Instead of having one big one, I’ve got lots of little ones,” he says with that smile. “One of the first things that people laughed at when we were talking about this [distillery], is they said well that’s great but you can’t scale it so it’s pointless. My point was fundamentally that actually, I wasn’t trying to prove you could scale it. I was trying to prove I could make a better gin. Well, I’ve done that. Next problem is scaling it. And, if you can't make a bigger one, just get LOADS – it’s fine,” he grins. Lowe can have five different botanicals running five different regimes at five different temperatures and five different pressures all at the same time. The resulting liquid isn’t gin, he tells me, but “lots of little threads that I have to weave together into the tapestry that becomes gin”. His, now trademarked, nine-step approach is called a novo-dimensional distillation matrix. Lowe will talk about pressure and temperature but he, for aforementioned reasons, will not discuss the other seven. He says his commercial and production team, on occasion, accuse him of having NPD Tourette’s – NPD being New Product Development. “Because I do go quickly,” he blurts out. “By the time you’ve seen a new release from us, I’m normally three or four projects further down the line.” He says they had to strike a deal because his flights of fancy are “so brilliantly fun” and he finds them “very, very engaging” – but there are commercial realities that underpin his work. For this reason, Lowe has created a triage system for new product ideas. As a general rule, if it already exists then he’s not interested – unless he thinks the product that’s out there isn’t good enough and he can improve it, in which case he’ll “just make it better and explain how it’s better and then people get to taste it for themselves”. If it’s a truly new idea, then he will ensure the new product has a purpose and reason to be. His Truffle Gin, for example, was born out of a desire to create a digestif gin – because a waiter at a Michelin-starred restaurant once remarked that there wasn’t a gin “good enough” for the digestif trolley. After months and months of reverse engineering the taste profile for a “good enough” digestif – think chocolate, tobacco, leather, tar, smoke and forest floor – Lowe released a gin that has since gone on to win countless awards. He didn’t say, but I’d hazard it also now graces that digestif trolley. Lowe is ambitious – doggedly so. He says Cambridge Distillery set out with a singular objective to be the world’s leading luxury gin producer and that his goal has always been to be the best. He’s the world’s first gin tailor, who sits with private clients for an afternoon and creates a gin based on their specification. And every product he releases wins at least a gold medal in tasting competitions. When asked how this is possible, he responds: “I taste for a living. It’s my job. I’m the best part of a quarter of a century doing this now. And, within that quarter of a century, I have been judging both wines and spirits internationally for over a decade, I’ve been teaching the Diploma at the WSET, which is the highest qualification offered by the world’s biggest wine and spirits school. I’ve also been called out by people like the IWSC and the WSET who named me one of their future 50. British Airways named me as one of their 100 modern Britons for my services to the food and drink industry. And, last year, I became the world’s first Master Distiller to also become a Master of Wine. “And I’m not just telling you this to seek the approval that I’m yet to receive from my father – the point here is that I’ve got a good palate. I’ve been working on it for a long time. And the system I use makes that palate more accurate by a factor of 10 to the power of four. And that’s why, when I release a gin, I know it will get a gold medal. Because if it isn’t a gold medal standard then I just don’t release it.” Lowe’s next qualification is a PhD in Chemical Engineering and Biotechnology on the intrinsic liquid properties of quality in wine and spirits and how they map to the extrinsic perception of quality in a range of novice, amateur and expert tasters. This, he says, could have sat in psychology, philosophy or chemistry. He chose the latter as a “challenge” because he’s “pretty strong” on the first two. “What I’m trying to do at the moment is focus my efforts,” he says. “And focus them on the things that I think are smart goals which are objectively measurable and achievable. And stretching and challenging – because I’m not interested if it’s not a challenge. “For example, let’s face it, the work that is part of that PhD is what I would be doing anyway. The PhD gives me the structure and it imposes a timeline and it brings me that focus. So it is absolutely part of my ecosystem and it works because it works. “There were times when I was trying to balance my WSET Diploma with a part-time Masters in Forensic Psychology – that was a lot harder. Very, very different subjects and I found the switch between them very stimulating. But this is absolutely all guns trained on the same target.” Lowe says he became a distiller to solve problems others hadn’t. While he is seemingly laser-focused on gin, one can’t help but feel there are problems in other spirits categories that a man of his tireless energy is just itching to solve. When the question is put to him, he says simply: “Never say never.” Thankfully, as is often the case with the Master Distiller, he elaborates: “My wife is the voice of wisdom and reason within the business. I remember once being sat at our dining room table and I had two application forms in front of me: one was for the Master of Wine and one was for the Iron Man that I was intending to do later that year. “I was looking at these two things and thinking this is going to be tough and my wife looked at me and said: ‘Will, there’s no shame in it. You can’t be elite at everything…’ and I was just about to say ‘I bet I can…’ and she finished her sentence with the words ‘at the same time’. And that was it.” When asked how he finds the time, and quite frankly, the energy, for the many things he is currently focusing on, he says: “Time isn’t something you find. It’s something that you utilise. We’ve all got 168 hours in the week and it requires discipline and prioritisation. That’s how you make your time.” And really, really good gin. Learn more about Cambridge Distillery or read more Editorial 

There are a lot of impressive people in the drinks industry, but you’d be hard pushed to find somebody quite as accomplished and personable as Master Distiller William Lowe MW. Holly Motion asks the man with the golden touch about his incredible career to date

William Lowe MW, the world’s first gin tailor, on turning the smallest distillery in the UK (Cambridge Distillery) into the golden goose.

William Lowe MW on his gold-medal Cambridge gins

William Lowe MW: the man with the Midas touch

A couple of years ago, I wrote a book called Time Tamed. In retrospect it is an ambitious title. Even at the time I realised as much, describing man’s efforts to tame time as being a task as Sisyphean as it is Canute-like. Humankind invented time to make sense of the world around us. It can be argued that an understanding of time – and the ability, however rudimentary, to track it and act according to it – is right up there alongside the ability to fashion tools and communicate using spoken language, as one of the characteristics setting humans aside from the other species with which our planet is shared. In the beginning at least, the extent of our relationship with time was a cognitive reaction to phenomena that permitted the prediction of cyclical seasonal events such as the migration of animals, and later forecasting the effect of variations in terms of temperature and daylight hours on the flowering and fruiting of crops.   The triumph of human intellect, and the beginning of our species’ march to its position at the apex of life on our planet, was to make conscious use of this intellectual edge that allowed us to benefit from the recurring patterns of events foretold by observation of such astronomical phenomena as the rising and setting of the sun, the waxing and waning of the moon, and the lengthening and shortening of the diurnal span. Lunar phases repeat themselves in a cycle of 29½ days; the tropical year as measured, say, from winter solstice to winter solstice (when the day is shortest and night longest) is approximately 365¼ days. The interaction of the solar and lunar calendars, providing, respectively, the year and the 12 months in it, gave us the framework upon which to build civilisation. “If time was conceived as the precise measure of an ordered succession of states, it should come as no surprise to find that its first criterion of measurement in every known civilization should have been the movement of the stars (which is both movement and return, in other words a ‘constant periodical appearance’)”, wrote Umberto Eco. He next posed the rhetorical question: “Even if there were nothing more to time than this, it would still be interesting to ask why, for so many centuries, men measured out the years, the months, and the days, but came so late to measuring hours and minutes. The main stumbling block was the need for mechanically precise instruments to measure them.” Calendars of varying degrees of sophistication have been in use for millennia. In my book, I wrote about a series of 12 fire pits in Scotland that – in conjunction with the known location of sunrise through a mountain pass on the morning of the winter solstice – functioned as a calendar in the Mesolithic period, 10,000 years ago. Compared to that, widely available accurate timekeeping is only a relatively recent phenomenon. Had you asked a medieval peasant the time, he would have probably told you what season it was and, as recently as the mid 19th century, time was measured according to local meridians that gave a local solar noon. Britain, at the time the world’s preeminent industrial power, only got its first real taste of unified national time in 1851, when millions visited the Great Exhibition, travelling from all corners of the Kingdom by trains that ran to a single national time. But in the last couple of centuries the pace has hastened: we have become, as Eco put it, “children of a clock civilization”, and I am sure there are those who would argue that it is from there that many of our problems have arisen.   The industrialisation of time was of particular interest to Karl Marx. “The clock is the first automatic machine applied to practical purposes,” he wrote to Friedrich Engels in 1863, “and the whole theory of production of regular motion was developed on it.” Even though abstract, time had become the ultimate economic commodity. Life became lived according to the maxim ‘time is money’ and with a Gradgrindian myopia we have concentrated on ever smaller divisions of time until we have become not children but slaves of the clock. Time was never tangible, but in the past it linked human experience to the cosmos through the tracking of solar and lunar cycles. The division of time into units that are independent of astral cycles has distanced us from the natural rhythms of life. Division of time into small units standardised around the world has facilitated the synchronisation of activities that enable us to live in our modern world of ‘just-in-time’ production, conurbations with populations of millions, and a network of integrated transport systems that allow us to travel from one side of the world to the other well within the span of a single day. It has taken the recent and as yet unresolved upheaval wrought upon our carefully organised world by the COVID-19 pandemic to reveal the humbling fragility of the system by which we live and regulate our lives. Moreover, one could argue that it is the application of monetised time that is responsible for the ravages that we have perpetrated on our planet in pursuit of our industrial goals. But before we blame the rise of the timepiece for the ills of the world, there is an aspect to watchmaking that can enable us to reconnect with the cosmos in a way that is familiar to those conversant with the world of biodynamic winemaking. So, when the editor of FONDATA suggested biodynamic winemaking as the prism through which to view watchmaking, I was intrigued. Once upon a time, a long time ago, I did work in the wine trade. However, we parted company during the 1980s, some time before biodynamic winemaking became what I believe is called ‘a thing’. Obviously, all readers of FONDATA understand the basic principles of biodynamics, but I needed to undergo a quick crash course in what is just one of the legacies of the quite extraordinarily colourful and at times controversial Rudolf Steiner; the late 19th- and early 20th-century Austrian philosopher, social reformer, writer, educationalist, editor, architect, spiritualist, scientific spiritualist, mystic, Goethe superfan, campaigner for the independence of upper Silesia – and much more besides. He came up with everything from a new, quasi-religious movement called ‘Anthroposophy’, to a new approach to medicine; a new artform, ‘Eurythmy’, to a new form of agriculture, ‘Biodynamics’. Steiner turned his fecund and agile mind to the problem of agriculture in the early 1920s and addressed many of the concerns that we are still grappling with a century later, advocating a sustainable ecologically-oriented approach to farming that eschewed chemical pesticides and fertilisers in favour of natural alternatives and conducting agriculture based on an astronomical and astrological calendar. Steiner is memorable because he could enliven even the relatively practical activity of growing things with woo-woo mumbo jumbo of a level to which even Gwyneth Paltrow can only aspire: for instance, burying manure in a cow horn over winter and then exhuming it; or controlling infestations of field mice by sprinkling fields with the ashes obtained by burning the skin of a “fairly young mouse” obtained “at a time when Venus is in the sign of Scorpio”. And yet, such was the power of his way of thinking that it would be wrong to characterise him as a total crank: Steiner was apparently taken seriously by Hitler as a threat to National Socialism.  But back to wine. Prima facie, there is little to link the joyous celebration and bounteousness of viniculture with the mechanical slicing of hours into minutes, into seconds into milliseconds. However, to view watchmaking as being just about the business of telling the time is to underestimate what is in my opinion one of the most engrossing areas of human ingenuity and creativity, where science, mathematics, mechanics and art meet. I like to think about watchmaking as being connected to the detection and calibration of rhythms and patterns … biodynamic farming is all about rhythms and patterns, especially those of the lunar calendar. In his writings, there are times when Steiner could be writing the script for Star Wars – when he talks of entering into “the forces that regulate growth, crucially the ‘fully-evolved Moon-force’”.  The Biodynamic Association uses less picturesque language to summarise the approach, saying that the philosophy of biodynamic farming is founded on “the influences of the moon, planets and constellations on plant growth”. “Each month the moon moves through all twelve constellations of the zodiac in turn. This is referred to as the moon’s sidereal cycle and forms the basis of the biodynamic calendar. Although the waxing and waning (synodic) cycle is the most well-known lunar rhythm, it plays a small part in this calendar.” The indication of moon phases has long been a feature of watchmaking, and even if knowing whether one is living under a waxing gibbous moon is not of primary importance to most of us, the function is undeniably decorative when artistically transferred to a watch face – the moon disc, often decorated with a background of stars, making a complete rotation once every 29½ days. Watches with more advanced astronomical functionality feature sidereal time as well. And this year, the long-established watchmaker Jaeger-LeCoultre demonstrated that it is capable of getting seriously cosmological. To celebrate the 90th anniversary of its famous Reverso model, it released the world’s first four-sided watch, the Hybris Mechanica Quadriptyque. As its name suggests the Reverso flips over to reveal its back. Initially conceived as a protective measure, more recently the back has been used to display other information (another time zone for instance). Now, the cradle in which the watch sits on the wrist has also been mechanised to offer two further planes for display – much in the way that one can connect multiple screens to a single computer rather than having to be constantly opening and closing windows. And Jaeger’s watchmaking wizards have turned faces three and four into a banquet of lunar information.  On the interior face of the cradle there are three displays giving the synodic cycle in the northern hemisphere, the draconic cycle (the height of the moon) and the anomalistic cycle (apogee and perigee, when the moon is respectively furthest from and nearest to the Earth), while the fourth side of the watch gives the synodic cycle in the southern hemisphere.   It sounds like an observatory on the wrist and according to the makers: “the Hybris Mechanica Quadriptyque can predict the next global incidence of astronomical events such as supermoons and eclipses – the world’s first wristwatch to provide such a deep reading of the cosmos.” I imagine even Steiner would be impressed especially as in biodynamic circles cosmological connections are crucial. Biodynamic agricultural activity is governed by knowledge of the behaviour of celestial bodies: ascending moon days favour certain agricultural activities while other tasks are better performed on descending moon days. Eclipses, apogee, perigee, and new moons all have their associated agricultural messages for the biodynamic farmer.   “It’s connected into the cosmos,” explains Philippa Hegarty of Hegarty Chamans, a vineyard in the foothills of the Montagne Noire in the Minervois. “We find an explanation that people respond to is; if the Moon has such a strong tidal influence then it can certainly move sap up and down a vine and that’s what we work with at different times of the year.” Providing timing of the movement of the tides is another function that the mechanical clock or watch can perform; indeed it is one of the oldest, predating the minute hand, the second hand, the wristwatch and even the pocket watch. The provision of times of high tide by a mechanical timepiece can be traced back to the 14th century and the famous Astronomical Clock designed by Richard of Wallingford, Abbot of St. Albans – which as well as showing the fixed stars and charting the movements of the sun and moon (complete with ecliptic nodes – another important feature for biodynamic winemakers) gave the times of the tides at London Bridge.   In fact, the technical leap forward accomplished by clockmakers in the 14th century rivals that of computer networks in our own time: at the end of the 13th century time was still being told by clepsydrae (like an hour glass but with water instead of sand) and by the middle of the following century, man was mapping the cosmos using mechanical machines of unimaginable complexity. If Giovanni de Dondi’s Astrarium of 1364 looks a little like a lunar landing module, then that was not the only thing it predicted. About a metre high and standing on protruding feet, the Astrarium featured seven panels with dials that showed the movements of the sun, moon and the then-known planets: Mercury, Venus, Mars, Jupiter and Saturn. Further dials indicated dates of fixed and moveable religious feast days, the intersections of the solar and lunar orbits, and time of sunrise and sunset. In comparison, the 24-hour clock seems prosaic, almost otiose. Another common feature of these miracle machines of the Middle Ages was the zodiac. Rather than being relegated to the horoscope section of the tabloid press, astrology was as much of a science as astronomy, and a medieval megaclock could not take itself seriously without a dial or two depicting the signs of the zodiac. The celebrated Three Kings Clock of Strasbourg Cathedral was no exception. As well as its astrolabe dial, ecclesiastical calendar, carillon mechanism that filled the air with religious music, and the automata that replicated the nativity, an illustrated panel linked signs of the zodiac to body parts, connecting human health with the movements of the celestial bodies, thus indicating propitious or hazardous times for that key medical procedure of the times: bloodletting. The influence of the zodiac constellations is an important part of the biodynamic playbook. “Since ancient times the twelve zodiac constellations have been associated with each of the four elements: earth, water, air and light,” observes the Biodynamic Association. “Three constellations are connected to each element, and each element is related to a part of the plant: thus, Earth – root; water – leaf; air – flower; fire – fruit.” “For example, for sowing or harvesting carrots, an earth – root day should be chosen; for lettuce, a water – leaf day; for beans and apples, a fire – fruit day; and for flowers and broccoli, an air – flower day.” As the example of the Jaeger-LeCoultre Hybris Mechanica Quadriptyque shows, thanks to the technological advances that have accrued during the last 20 or 30 years, the miracle of modern mechanical watchmaking is that it is able to miniaturise cosmological functions and place them on the wrist. Recent years have seen some truly spectacular wristwatches enter the market. Patek Philippe’s double-faced Sky Moon Tourbillon is regarded as one of the trophies of modern watchmaking: featuring minute repeater with ‘cathedral gongs’; tourbillon; perpetual calendar with retrograde date hand; day, month, leap year in apertures; hours and minutes of mean solar time; moon phases; and on the reverse, moon-focused watch face, sidereal time, sky chart, and phases and orbit of the moon. Van Cleef & Arpels caused a stir when it released a watch that condensed the workings of a planetarium onto the wrist with a watch charting the movement of the five planets visible to the naked eye from Earth: Mercury, Venus, Mars, Jupiter and Saturn; each planet orbiting on its own disc in its real rotation time. Blancpain, meanwhile, has tackled the notoriously complex lunisolar Chinese calendar to create a watch that displays the ten celestial pillars, the five celestial elements, the phases of the moon, the animal associated with the year and the date as given by the Gregorian calendar. I am neither watchmaker nor winemaker, but given the approaching centenary of Steiner’s 1924 series of agricultural lectures which gave birth to biodynamics, now might be a propitious time to consider a mechanical timepiece that displays the cosmological information pertinent to biodynamic viticulturists and farmers. This article was originally published in FONDATA, Issue Two.

Author and writer Nicholas Foulkes reflects on how modern horological advances are resulting in some exquisitely made timepieces that look to display increasingly complex celestial information pertinent to a surprising demographic – biodynamic farmers.

Delve into the intricate connection between humans and time. From celestial rhythms to watchmaking marvels, uncover the ties that bind.

Exploring Humanity's Complex Relationship with Time

Celestial Movements 

Reverie Winery

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Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Reverie Winery

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