Biodynamic Vineyards Are Changing How Champagne Tastes — and How It Survives

Biodynamic Vineyards Are Changing How Champagne Tastes — and How It Survives

As climate pressures mount, biodynamic growers in Épernay, the Côte des Bar, and beyond argue that healthier vineyards lead to more precise, vibrant wines.Courtesy of Leclerc BriantWhile many Champagne producers take pride in their labors with organic viticulture, far fewer work their soils with a biodynamic approach. Throughout the region, less than 10% of vineyards are managed in this manner. But Hervé Jestin, a leading authority on biodynamic…