A Mission Trip: Oregon Biodynamic Wineries

June has been an exceptional month for our family - after our Costa Rica vacation, we took another 2 weeks traveling north to Oregon with the Stelzle family from Venteux Vineyards. Along the way we stopped at quite a few farms and vineyards - Phillip is determined to get to know as many Biodynamic farmers as possible, to build a rapport with them which will allow him to have personal contact them when necessary when those heavy questions of "what to do now?" are looming on the mind. At this moment we are battling a small case of powdery mildew (in the Tempranillo) and Phillip is researching all of the different methods of managing it without the blanket and consistent spraying of sulfur (which is allowed in the Biodynamic world of farming to fight powdery mildew, however, it has many drawbacks against it: it is really horrible to work with, getting into one's throat and eyes, it does tend to kill beneficial insects, we utilize native yeasts when making wine and sulfur also kills these). Phillip's objective: to find a blend of products to use - perhaps in conjunction with sulfur if necessary - that isn't so extreme.

We kicked off the trip staying a night at Montemaggiore in Sonoma County's Dry Creek Valley (CA) with Vincent & Lise Ciolina. They have a beautiful 55 acre estate where they concentrate exclusively on Syrah & Cabernet. (We especially love the '05 Nobile!) Our arrival was a bit hectic (2 r.v.s...2 dogs...2 kids running around...), but we were able to sit and enjoy our wine while taking in a spectacular view. Vincent showed us his super-duper "tea brewing" machine (wow!) and shared with us an experiment he is conducting to battle powdery mildew with a 2 tea of worm castings. He is experimenting with an acre only, but continues to spray sulfur throughout the remainder of the vineyard. They are soon to produce Biodynamic olive oil as well. This is a winery worth scheduling an appointment for...


Cooper Mountain Vineyards was our first Biodynamic winery stop in the Willamette Valley, Oregon. We were so happy to pull up to the winery and see a beautiful flowform in the middle of their turning circle (above picture)--as we are seriously thinking of installing a flowform near the winery as an alternative to using the stirring machine (plus it's beautiful, and a source of water for the bees!). We immediately met the owner who wanted Phillip to meet Gilles, the vineyard manager and winemaker. This winery incorporates many aspects of homeopathy whilst farming Biodynamically. Of course, the Pinot Noirs were full of freshness and flavor!



Maysara is a winery located in the southern Willamette Valley. The above picture is of Moe Momtazi, the owner. He, his wife and 3 daughters farm this incredible 500 acre estate with enthusiasm and great imagination--again, all of these vineyards are exploring different natural ways to make their vines and soil healthy. As we arrived, all of the employees were undergoing a health check, as well as a vision check--all on the winery. This is another tenant of Biodynamic farming that is important: the respect and proper payment of all of the men and women working on these farms, and the responsibility of the owner(s) to treat all employees with their best health interests in mind.

Phillip could have spent days with Gilles and Moe, he is just scratching the surface and beginning to grasp alternative methods to work with common ailments in the vineyard. Thankfully, farming is an ongoing process and there is always time to learn, observe, challenge one's self...and patiently wait!




And then on to Brick House Vineyards! We have enjoyed their wine numerous times with Scott & Bobbi, so of course they were on the list of a winery to visit. They have been farming their estate organically since 1990 and have been certified Biodynamic since the mid-90's. Brick House is a truly beautiful farm. Phillip & I talk about how beautiful it was, in it's own rustic way. We tasted in an old barn easily over one hundred years old, on antique kilim rugs, on old chairs around a fabulous wood table. And the Pinots...so good! Enough waxing on--go taste for yourself!

La Finca Luna Nueva, A Biodynamic Farm in Costa Rica

We were just beginning our 2nd week of vacation in our "home away from home", Costa Rica, when "farming" came beckoning. I was relaxing by the pool with a very good book but could not resist the driving urge to check out "biodynamic farms in Costa Rica" on Google, and not 15 minutes later Phillip, Bede in I were booked at La Finca Luna Nueva Lodge in the
Arenal Volcano area, in San Isidro de Penas Blanca. Luna Nueva is a Demeter certified Biodynamic/organic farm principally growing ginger & turmeric, as well as incredible tropical fruits, vegetables and herbs. They are a sanctuary: preserving their rainforests, rearing animals, growing food, offering accommodations...a place of fellowship and peace. And for us, a place of great conversations and inspiration.


We arrived, met the farmer behind Luna Nueva, Steven Farrell, and were whisked away for the next 24 hours into tours, stimulating discussions about BD farming, sharing food & wine, and exchanging ideas and thoughts for the future.

We were taken on 2 tours: a short hike through the gardens where nearly every plant, vine and tree was identified, explained as to their presence/why in the jungle and the medicinal uses for many of them. It was awesome to eat the leaves of the plants, to taste a leaf just like snap peas, smell another leaf which is the Allspice Tree, to sample water apples (a large radish-looking apple, that is, well, watery to the taste!), drink freshly squeezed pineapple juice, to eat fresh, organic fruits and vegetables...the list could go on and on!

Phillip and I are so thankful to be able to travel the world and make contacts with other farmers who enlighten us and encourage us.

We have found that to find the right path we have to start walking. Sometimes the path is not in the right direction but once on it we can correct. Phillip has been concerned about our two steers. They are so big and rambunctious that they tend to decimate very quickly wherever they are even though we’ve moved them around. A move back to a miniature milk cow and steer, or donkey, or …. along with a couple of pigs may help the situation. Another 20 acres would be useful in this regard.

La Finca Luna Nueva helped us to envision an even more diverse AmByth than we currently have. They utilize permaculture to the max. We need to proceed with additional plants around the perimeter and play with some in row plantings at some point (always a little tricky with dry farming in Paso Robles). They have 200” of rain a year, we had 9 1/8” this year. Having quoted those figures it would be easy to say “It’s impossible” but that’s not so, we have to think a little more, and experiment. Everything takes time but, we’re on the path…and we're eager.

The wines will just get better as they have more earthly influences surrounding their birth place. And just a thought, if any of you are ever interested in visiting a BD farm with us, please let us know, we'd love to share these experiences with you and introduce you to some incredible people: people who are trying to do the right thing regarding their land, their communities and the future of both.

Biodynamic Preparations 500 & 501...and Why

Tuesday and Wednesday (12th - 13th) brought a close to our Springtime spraying sequence of Biodynamic Preparations 500 & 501. Tuesday morning Phillip was out at first light to stir the 501 (Cow Horn Silica) for 1 hour before applying it. As usual, we spray all BD preps on foot, with backpack sprayers to ensure better control over the spraying coverage. We feel this gives us more insight into the vineyard as each vine is sprayed and inspected. And there is a certain "vibe" in the process, the vineyard is visited by man on foot instead of the disruption of a tractor(diesel fumes, soil compaction, the breakage of tender canes as the tractor passes through, the absence of the sounds of birds and owls...just the rumble of the crawler...no thank you!) The 501 is normally a 4 hour process, but we thankfully (!!) had the help of 3 volunteers and the process was completed in half the time. Thank you Neil & Nick Sowerby, and Pepi!

Why BD 501? Steiner believed the silica properties found in finely ground quartz crystal were connected with our 'light forces', meaning they attract the sunlight to a particular item to help with ripening. In other words, it enhances the photosynthesis of the leaf. The ground quartz is buried in a cow horn under the soil for 6 months: the warmest months of the year, March-September. It is unburied at the autumnal equinox and stored until use in the Spring. It is applied in a fine mist to the leaves of the plant in the early morning hours. It is best to apply 501 in the early growth period of the plant, and again shortly before harvest. It has been found to bring the Brix level (sugar level) up in all fruits (I find this very, very interesting! One harvest, we had a difficult time getting our Mourvedre grapes to fully mature and it was suggested we spray 501 to encourage the vine to 'keep on going' before all of the leaves dropped off). 501 is also believed to strengthen the plants against some fungus attacks. (Above 2 photos taken in StoneCross Vineyard, in the head trained Mourvedre block.)

Wednesday afternoon Biodynamic Preperation 500 (Horn Manure) was applied in the afternoon, as the sun as beginning its descent in the sky. We stirred again for an hour--aerating the composition & creating the constant movement of vortexes and choas (see picture to the left: vortex, and the bottom picture is chaos--both photos taken from our copper stirring machine). This spray is applied to the ground in large droplets. We also apply this spray to our 20 acres of woods, since our steers live and eat there, as well as our natural predators. Spraying 500 is a much quicker spray--still on foot with backpacks, but you can arch your arm back and forth in a large wave motion, directing the droplets to fall 10 to 15 feet on both sides and around you.

Why BD 500? Picture yeast: and the magnificent transformation flour and water make when just a pinch amount of yeast is added to it. Or picture yeast: and the conversion of a huge amount of sugar from grapes into alcohol with the aid of a little bit of yeast. This same principle is applied to a minuscule amount of cow manure, diluted in water, and its incredible benefit when applied to the land. Cow manure is buried in a cow horn under the ground for 6 months, on the autumnal equinox and unburied on spring equinox. Steiner believed the cow horn would permeate nitrogen and oxygen forces into the manure due to its astral significance and the digestive processes of the cow. BD 500 is applied to the land, in the Fall and Spring, to promote root growth, the build up the humus properties in the soil and to stimulate it, and to contribute to good bacteria growth in the soil. At the moment, AmByth does not make any of our own BD Preps, but we are on track to do so, with nearly all herbal preps growing and the raising of our steers (with horns). Next year, we hope the BD 500 will be home-grown, buried in the Fall right here on the estate!

Free Range Chickens, Yes!...Free Range Cows, Forget It!

Phillip & I welcomed another new addition to AmByth Estate this week (besides our 4 kittens born on May 1st)--chickens!! Gustavo & Lety built a portable chicken coop on top of a newly purchased trailer. The idea is to wheel them throughout the vineyard, let them free during the day to peck the ground and search for bugs while benefitting our soil by their presence (you get the idea?). We used vegetable crates for the brood boxes and the most enviable ramps were built so the hens can perfectly snuggle in to lay eggs. We plan on feeding them purchased chicken food, as well as give them all compostable items from our kitchens. We are starting out with 3 full grown hens (and we're praying the dogs get over their curiosity), while we have 10 chicks and 1 rooster still on their way--they'll be here in about 2 weeks.

The portable chicken coop! The idea is to let down the black, metal ramp every day to let them roam freely in the vineyards. Meanwhile, their manure is able to fall through the metal floor when they're closed up, safe and sound, for the evening.

We've asked Phillip's Mum, Marjorie, to paint a farm scene on all 3 sides...so we look forward to having an artistic chicken coop!

Oh yes...the dear, sweet roaming cattle...NO MORE!!!! Twice last week I woke up to inspect the gardens and found all of my beets pulled out and every tasty green devoured (they especially love mustard greens). So before risking the demise of my summer plants, the steers were taken back to their pen. The vines were safe, the cows didn't touch them. It was just the family gardens that peeked their interest.

Biodynamic Preperation #500/Cow Stomach Spray, Fermenting Valerian Root/Horsetail Tea, To Weed or Not to Weed?

Today is a Fruit Day on the Biodynamic calendar, which is the ideal working period for the vines. At the moment we are stirring for 1 hour a mixture of Horn Manure (BD 500) and cow stomach diluted in water (rate of application: 2.25 oz. Horn Manure/acre + diluted in 3-4 gallons of water/acre + 1/5 liter of cow stomach). We will begin spraying it at 1 p.m., this is believed to be the time the earth is breathing in as the sun begins its descent in the sky. We are applying this mixture to the whole property--which includes the 20 acres of Oak woodlands, as our steers are living in the woods, eating the grasses that grow under the trees. This mixture is to be sprayed in large drops on the earth itself, to stimulate the enzyme growth in the soil.

We also have a Valerian Root/Horsetail Tea fermenting in an oak barrel for 2 weeks. We will add this fermented tea to the 2nd or 3rd BD 500 spray we apply to the property. It is believed this spray will aid in keeping the powdery mildew in the soil, instead of on the vine.

Phillip has made a decision regarding the older vines and weeds...we are not going to pull out every single weed that remains under each vine after the last passes through the vineyard with the spader. We believe the vines are old enough, meaning their roots are deep enough, so that the roots are not having to compete for water with the weeds. The roots are tapping into their own water source deep in the earth. We will continue to hand weed around the younger vines, and olive trees as the roots are more shallow and closer to the surface. And of course, we are removing the larger weeds that are more of a nuisance, however, we are continuing to think outside of the box. This is a NATURAL farm, which includes a relationship between all things that are here naturally, and rightfully. It is a thrill for me to walk through the vineyards and observe all of the bees feeding from Fiddlenecks (a beautiful, bright yellow native winter annual). If we remove absolutely everything, we are disrupting a natural habitat for the beneficial insects we have present. This is an experiment, let's see how the vines cope as the summer passes by.