After spending about 4 hours nonstop tasting various foods and non-wine beverages in Expo West in Anaheim, I came across a wine table! Very excited, I talked to the only guy at the table not hired to pour the wine into mini solo cups (ouch).
Turns out Bonterra is the largest producer of organic wine - one of the earliest producers to produce organically back in the early 90's. They currently have 1000 acres land for growing organic grapes for their organic wine, as well as 400 acres (and growing) dedicated to biodynamic wine growing (according to the guy at the stand). When he mentioned that they were focusing on shifting their organic production over to biodynamic, I asked him why: the price premium? Sustainability? Apparently, for the company, it is a belief that this is a good way of making better wine, given the market segment that they are producing for. This was interesting to hear, as the case that we did on Château Pontet-Canet seemed to focus on the unit economics of making the switch to biodynamic, rather than biodynamic actually being a "better" method for producing great wine. Think this is especially interesting, given that Bonterra is not in the "ultra-premium" wine business.
Has anyone else seen wine producers selling at lower price points moving into biodynamic wine?
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