Rudolf Steiner’s biodynamic farming techniques have never made any sense to me, especially the fact that they seem to work! It also strikes me as odd that the Wall Street Journal would assign bad boy author Jay McInerney to write a report on the spread of biodynamics in the world of high end wine, but here’s what he found outside of the Bright Lights, Big City:
Burly, heavily bearded Stu Smith has been tending his vineyard atop Spring Mountain with his brother Charlie for more than 40 years. The Smith Brothers have gained a quietly loyal following for their Smith Madrone wines, despite eschewing such Napa conventions as new French oak, irrigation and Robert Parker raves.
Stuart, the more loquacious of the brothers, has been known to complain about the high alcohol and the high prices of many Napa wines. Recently he has directed his contrarian streak at a fashionable new target: biodynamic viticulture.