No. 88
Barbara Shinn on
Biodynamic Viticulture
This is a Vintage Selection from 2007
The Conversation
The Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results.
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Barbara Shinn
"Work with Mother Nature Trust that what you're doing is eating in a natural ecosystem that Mother Nature has developed over centuries and centuries and eons and hands, and try and work within that instead of working against her...” Barbara Shinn on The Restaurant Guys Podcast 2007
THE INSIDE TRACK
The Guys knew Barbara from The Red Meat Club (a monthly gathering of NYC restaurateurs) and her restaurant Home which she ran with husband David Page. The couple bought a vineyard and taught themselves how to grow grapes and make wine. Barbara talks about forging her own path to create a sustainable vineyard with excellent wines.
“ My philosophy before we planted the vines was to make very, very high quality wine and to be as organic as possible. Our best winemaker friends and our best manager friends and even the viticultural section of Cornell University flat out said to us, ‘You cannot do both things at once. Here on the East Coast, we have too much disease pressure. It's too humid. You cannot be organic in this environment. So if you wanna make high quality wines, do that. You'll be lucky if two to 3% of the materials that you use in your vineyard are organic.’ And this year, well, I proved them wrong,”
Barbara Shinn on The Restaurant Guys Podcast 2007
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