For 30 years Millton Vineyards & Winery’s grapes have been grown in the traditional manner using biodynamic techniques.
It was our first time in Gisborne, NZ’s third largest producer, and our first visit was to the Millton Vineyards and Winery to meet James Millton and his wife Annie.
I have met James on several occasions in the UK and have always learnt a lot from him, his philosophy and his enthusiasm for biodynamic farming. The Millton wines always delight so it was very special to see where they come from.
Here is a record of our short visit to Millton. Although the weather was overcast and rainy, the wines shone!
The vines netted to protect the birds from munching the ripening grapes, which will be harvested in 3 to 4 weeks time.
A deer bladder suspended in silver birch trees for preparation 502 – Yarrow flowers are buried sheathed in a deer bladder. This is hung in the summer sun, buried over winter, then dug up the following spring. The bladder’s contents are removed and inserted in the compost.
Biodynamic bee keeping is an approach which respects this integrity of the colony. Its aim is to minimise stress factors and allow bees to develop in accordance with their true nature. Bees are allowed to build natural comb, swarming is acknowledged as the only way to rejuvenate and reproduce a colony, the queen is allowed to move freely throughout the hive and sufficient honey is retained in the hive to provide for the winter. A system of bee keeping that respects a colony’s natural integrity will not only reduce stress and encourage healthy bees.
The six compost preparations are made from specific herbs: yarrow flowers, chamomile blossoms, the whole areal portion of the stinging nettle while in flower, oak bark, dandelion blossoms and valerian flowers.
The barrel has a manuka stirring stick suspended from the rafters of the shed, with vine prunings bound to one end to assist the creation of the vortex during the clockwise and anti – clockwise rhythmic dynamising. The momentum of water moving through the ‘bristles’ increases the ‘weaving’ of the streams of energy flow.
Then it was back inside out of the rain for a small tasting.
Click on the photos for details.
We completed the tasting with a very special wine: Libiamo, an ‘orange’ wine whose Gewurztraminer grapes had spent 78 days on the skins in demi-muids (large oak barrels) thus concentrating not only the colour but the flavour.
Deep amber orange, honeycomb, waxy dried apricots, dry, bright acidity, weighty mineral rich dried fruity notes and glacé fruits. Long lingering finish.
Brett, The Wine Maestro 
Leave a comment