ORGANIC VITICULTURE

James Millton. The Millton Vineyard, Manutuke, Poverty Bay. May 2000  

Introduction:

It is quite clear that, if the desire is to make the best possible wine, or juice, you have to grow the best possible grapes. Time is proving that if you want the best grapes they must be grown organically; better still bio-dynamically. In order to capture the natural, uninterrupted flavours from the grape’s ether, the process of budding, growing, flowering, setting fruit and maturing this fruit, should be without contamination. This is most important at flowering time when the grape in ingesting the volatile substances from the microclimate surrounding the vines.

To achieve this, the vines should be grown without the use of:

• Herbicide. Allowing the natural flora to grow will enhance the role of the humus, which will also attract beneficial predators and parasites. There is no need for:
• Insecticide. An insect becomes a pest when it enters the realm of the fruiting body which humanity needs to harvest. The movement of the insect is controlled by the plant, when it requires a certain process to take place which is otherwise blocked by the lack of a good biological activity within the soil. There is no need for
• Soluble Fertilisers. These salt forms disregard the existence of the "little people" in the soil, enfact they are detrimental to them. Not only this, but the plants become "thirsty" and so require more water making the plant tissue soft (some may say succulent and green) however because the plants natural defense is diluted it leaves itself open to fungal attack. So without the use of these harmful substances there is no need for:
• Systemic Fungicides. More importantly is the role of hardening the plant’s cell walls and acknowledging the role and activities of both Calcium and Silica and the mediating role of clay.

Left entirely to natures vagrancy’s grapevines will not flourish in the domain that we have brought it to, as it’s home is in the forest canopy. So organic viticulture does require spraying with Sulphur, ever decreasing amounts of copper and sensitive amounts of seaweed, soft soaps, vegetable oils and herbal teas. So it is not true that organic viticulture requires no spraying. Plants, like humans, need a good wash at times and also be subjected to a natural selection process!

Sustainability:

This is a loosely used word in today’s language. The activities on the land should embrace the following:

• Environmental. Air, soil and water.
• Social. Neighbors, Workers. The health and education of all generations.
• Financial. If you can’t pay for it you can’t have it. Can we really afford the compliance cost of certification in the level playing field of a spherical global economy.

Juice, Wine, Vinegar and Grapeseed Oil:

When a fruit gives up its life force it gives in to levity it falls to the ground. Isaac Newton said it was gravity and we still believe this. When this fruit falls it bursts and the juice is released. The yeasts ferment it, consuming the sugars and producing alcohol. This is then subjected to bacteria, which then convert the alcohol into vinegar. Finally these products are converted to carbon, hydrogen, nitrogen and oxygen and the seed remains. This contains oil and it is this oil which starts the whole process off again as it too contains the fingerprint. It is quite simple, science has made it complex. In order for the products to be enjoyed in moderation, by moderate people, it has to be stored without the use of air, or preserved.

Contains Preservatives:

Great debate continues about the legislation required by Governments stating that the use of Sulphur dioxide should be printed on the labels using the words "contains preservative" This is shocking to consumers who desire wholesome foods. Let it be known that SO2 has been used since Roman times. It is naturally occurring when burning Sulphur. It is an old cure for a common cold and like most things, is poisonous if taken in abundance. Wine can be produced without "preservative", however one finds either higher than normal levels of tannins or alcohol; preservatives in their own right. Certified organic wine standards allow the use of Sulphur dioxide up to 50% of the levels of conventional wine.

If your allergy is directly to this product, then avoid it. If not, then it is best to start asking questions about what is really in conventional wine which can contribute to discomfort than crucifying attempts at sound practice.

For the Continued Suspicion:

I want to put something to rest and wish to use this forum to do so. Since the early ‘80’s The Millton Vineyard has produced wine for grapes grown organically. We have never been motivated to shift to organic systems, they have just evolved. During 1995 our work involved activities outside of the certified organic standards in a very small area of one vineyard. In order to protect our credibility and consumer confidence we declassified our certification and involved ourselves in a stand-down period of three years. 1998 brought us back to certification. This was quite a complex issue and many column inches have been published on the subject. Most media desires to report failure. Their theme was that we failed in our organic activities and resorted to chemicals. If you fully understand natural systems, and it requires a lifetime, it becomes clear that the work becomes more and more easy. If one was stupid enough to resort to a chemical system one is really denying the existence of humanity in the kingdom of nature.

References:

Peter Tomkins and Christopher Bird. Secrets of the Soil.

Kranich Planetary Influences upon Plants.