Organic champagnes, a trend or a necessity?

Picture of Richard Juhlin

Richard Juhlin

It is great to see that more and more of Champagne’s growers have finally become environmentally conscious and are investing in as organic farming as possible. The childhood diseases in this new area are of course many and biodynamic wine production is no guarantee of success. However, it is very clear and beneficial to see that most serious biodynamic producers get more and more recognition and not least higher points in my own tastings.

Thankfully, the development is constantly progressing both in the wineries and in the vineyards. Paradoxically, rarely through the latest technological advances, but most often through a return to really old original methods close to nature. The new generation of winemakers are, of course, children of their time. Globalists with a sound holistic view of their calling and with a modern ideology that they consciously and convincingly proclaim in sounding English. The focus is on long-term sustainability and protection of the endangered habitat we all share. It has hardly escaped anyone that the next few years will be decisive if we are to be able to avoid the, in the worst case, apocalyptic tipping point where the planet’s warming and species death risk having terrible consequences. How we live and produce our food naturally plays a key role in the sustainability equation. Not least the increasingly demanding consumer is aware of this, which has led to every champagne grower having to make organic choices whether he wants to or not.

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