In this special episode I’m going to clear up a far to common misunderstanding about how much it costs to get certified organic or biodynamic (Spoiler alert: it doesn't cost a lot to get certified.) But I’ll also raise some of the complicated but important questions about whether it’s worth getting certified.
I give an in-depth look at the actual fees and costs of the three year transition period for becoming certified Organic and Biodynamic, using a 20 acre vineyard as an example, as well as the on-going annual costs of being certified.
Also, I explain the complicated way that certification applies to what you can and can't say on your wine's label, and why there are actually two certifications required to be able to state "Made With Organic Grapes" or "Organic Wine" or "Biodynamic Wine" on your wine labels.
A special thanks to Gina of Lady of the Sunshine for providing some great data from her own Biodynamic certification process, which was a big help in my research for this piece.
Sponsor:
https://www.centralaswine.com/
Brian McClintic - Rethinking Wine, Letting Nature Lead
Drew Herman - Microbial Democracy for a Healthy Vineyard & World
Michael Juergens - Developing Bhutan’s First Ever Wine
Tim Graham - Local & Wild Fruit with Left Bank Ciders
Greg La Follette - How Wine Is Made In The Vineyard
Brady Shepherd - Mortgage Banker for Vineyard Real Estate
Bardos Cider - Gleaning Fruit From Abandoned Orchards
Gabriela Fontanesi - Vineyard Worker & Force of Nature
Organic Sucks & Natural Wine Will Save The World
Jack Sporer - Fres.co Wine and Magnolia Wine Services
Darek Trowbridge - Old World Winery, Soil Carbon Management Co., & Pastoral Winemaking
Jerry Eisterhold & Jean-Louis Horvilleur - TerraVox, American Native Wine Grapes in Missouri
Ian Thorsen-McCarthy
Jason Kesselring - The Only Vitis Riparia Vineyard in the World
Martha Stoumen - How To Make Natural Wine
Stephen Hagen and Andrew Smith - Antiquum Farm & Grazing-Based Viticulture
Christopher Renfro - The Two Eighty Project
Martin Bernal-Hafner - Alta Orsa
Sandor Katz - The Art Of Wild Fermentation
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