Sustainability is seemingly the catch cry of the younger generation, so I shouldn\u2019t be surprised that in recent years, there appears to have been a resurgence of interest in organic wines. And it isn\u2019t just Generation Z who eschew \u201cadulterated\u201d varieties; I recently had a professional colleague unashamedly describe her preference as \u201csmall batch, low intervention \u2018biodynamic\/organic hippie shit\u201d. Perhaps no longer counter-cultural, these earth-conscious \u201cflower children\u201d are undoubtedly forcing winemakers to reconsider their attitude to low-intervention farming, despite the high cost of organic certification.<\/p>\n\n\n\n
According to Biodynamic Agriculture Australia Ltd, biodynamic practices \u201ccontinuously renew and replenish soil micro-organisms, creating a resilient and healthy ecosystem enabling nutrient-rich produce on farms and gardens throughout Australia\u201d. The idea is to create a self-sustaining system where natural materials and composts are used to sustain the vineyard. Animals live on the soil and fertilise it, and pesticides are forbidden. Organic farming, on the other hand, is a little less demanding as it primarily requires the absence of synthetic inputs. Though to be certified as organic, there is a stringent process to be followed (and quite a high cost). This might be a bit of an oversimplification, but you get the gist. Whether you\u2019re a disciple of the approach or consider it to be akin to witchcraft, the reality is that younger consumers are increasingly attracted to wines made in this \u201chippie\u201d way.<\/p>\n\n\n\n
My free-spirited oenophile colleague has no shortage of organic and biodynamic wines to recommend, but high on her value-centric list is a Fiano from the McLaren Vale in South Australia made by a small producer by the name of \u201cLino Ramble\u201d. I didn\u2019t know much about them, but they\u2019re clearly of the persuasion that an old-fashioned friend of mine describes as \u201clentil eating bead wearers\u201d. According to the Lino Ramble website, they are \u201cflag wavers for future-proof varieties, we\u2019ve chosen to work with growers who have a preference for organic and biodynamic farming\u201d. The Lino Ramble wordsmiths say they are \u201cinspired by growers who don\u2019t see organic farming as a fringe activity; they see it as looking after their natural resource base, helping them buffer climate change\u201d. You can\u2019t deny their passion!<\/p>\n\n\n\n
So, (to quote my colleague) what does a \u201csmall batch, low intervention biodynamic hippie shit\u201d Fiano taste like? To be honest, much better than I was expecting! The 2022 edition of the Ludo <\/em>Fiano<\/a> is quite full-bodied and richly textured. On the floral nose, citrus and orange blossoms meld with honeysuckle characters and provide an enticing prelude to the pear, bush honey and toasted pine nut flavours that develop through the waxy mid-palate. I do<\/strong> like the way that a wave of acidity balances the mouth filling weight of the Campanian varietal through the lingering finale. And at the $30 price point, it\u2019s probably fair value. If this is what \u201chippie wine\u201d tastes like, I\u2019m in!<\/p>\n\n\n\n <\/p>\n\n\n\n As published in the Courier Mail<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Sustainability is seemingly the catch cry of the younger generation, so I shouldn\u2019t be surprised that in recent years, there appears to have been a resurgence of interest in organic wines. And it isn\u2019t just Generation Z who eschew \u201cadulterated\u201d varieties; I recently had a professional colleague unashamedly describe her preference as \u201csmall batch, low…
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