Biodynamics was first detailed in a series of agriculture lectures given by Rudolf Steiner in 1924. The biodynamic method involves the use of specially developed preparations that assist in connecting the whole farm unit (the vineyard) with the dynamic rhythms of the earth and the cosmos. Instead of just acting on the physical life forms, biodynamics works with the living soil and the invisible energies of nature (the solar system). By connecting cosmic energies with the soil and the vine, biodynamics dramatically increases the possibility of individuality (the terroir) of a specific vineyard.

Inspired over the years by Michel CHAPOUTIER, Lalou BIZE-LEROY and Jacques LARDIÈRE, the Pagan winemaker in me has been fascinated with channeling cosmic and seasonal rhythms into the cellar. More and more, grapes are harvested on 'fruit' days according to Maria Thun's biodynamic planting and sowing calendar. Whenever possible tanks and bins are pressed on a full moon. Rather religiously barrels of Clos Mimi are racked on the first summer solstice following harvest. The finished wines are bottled on the new moon every year which maximizes natural clarification.

Thanks to meeting Philippe VIRET, a French "vigneron" from Saint Maurice, 16 May 2005 at the "Return to Terroir---Renaissance des Appellations" tasting held in San Francisco, I have begun to realize biodynamics in the cellar can involve underground rhythms as well. For example, "geobiology" is the study of the earth's elements and their influence on living plants, animals and human beings. Magnetic energy comes from the north and south poles. Gravitational energy comes from the east ("yang") and west ("yin"). Cosmic rays transmit energy from the sky. Telluric lines radiate energy from the ground. According to Philippe and his Father, Alain, standing stones made of basalt are paramagnetic and have the ability to "reorganize the magnetic field" of a specific site. Similar to Chinese acupuncture, these menhirs work on meridians and active points in the earth. The VIRETS have placed basalt spires on their estate to harness energy forces from inside the earth. Curiously enough, at the same biodynamic tasting, Nicolas JOLY, the Pope of applied biodynamics from Savennières, explained how important it is "to let the floor breathe" and "to not have too much cement" in the cellar. Monsieur JOLY remarked how ancient amphoras used for aging wine have a shape "the reverse of a church ceiling" thus allowing "energy from the ground into the wine." A month after meeting Messieurs VIRET and JOLY, I happened to find a truckload of quarried basalt spires and dishes at Mimi's favorite landscape supply company in San Luis Obispo. I picked out a 450-kilogram hexagonal dish for the winery and carefully placed it in the cellar with the stone's convex bottom facing the ground and its concave top facing the ceiling. A very powerful moment for me and my wines---all of a sudden, miles away from Shell Creek, Westerly, Brave Oak and Rolling Hills, the wines were able to reconnect with Mother Earth. Perhaps more important than its "geobiological" powers in relation to the wines is the stone's magnetic attraction to my two little rock climbers, Maggie and Tristan.