Praise for Equisetum (Preparation 508)

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At BDNZ, we passionately believe in the practice of biodynamics and the incredibly beneficial affects the practices and preparations have on the garden, orchard, farm and vineyard. Biodynamics can be tailored to suit all types of properties and climates and we love to hear peoples biodynamic “success stories” and so it is with great delight, that we received the following review from Herb, on how Equisetum has been helping him and his team combat downy mildew.

“Our Climate has changed incredibly on Waiheke Island, we used to have a dry, Mediterranean Climate with dry summers, that has now become much more tropical with lots of summer rainfall. This has brought about much more disease pressure, particularly for powdery and lately more and more for downy mildew. Having discovered a couple of years ago the effect of Equisetum on downy mildew has been a bit of a miracle, and has saved our harvest more than once. The yellowing oil spots on the leaves at early onset of downy literally disappear and the leaves turn green again.

For our 4 Ha Vineyard we make a brew of 200 grams of Equisetum, slowly simmered for one hour in the big stock pot we share with the kitchen, than left to cool overnight. the next day we mix it with water and apply it, some times with a bit of CPP added. The pictures I included above are from our ” Thank you spray” to the Vineyard”

Thank you Herb, for sharing your positive results with Equisetum and your fantastic photos. If you’d like to learn more about Poderi Crisci vineyard, please click here

If you would like to learn more about the biodynamic preparations, please click here to visit our biodynamic preparations page, or check out the booklet from our shop, A Closer Look at the Biodynamic Preparations – What they are, what they do, and why, by Gita Krenek.

For non BDNZ members who would like to try using Equisetum aka Preparation 508, please click here to purchase (BDNZ members please sign into the members only section to make your purchase).

There is also an excellent article on the Goetheanum website, about how biodynamics effects the taste and vitality of wine, which you can read here.

So far, so good

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Harvest Article – Summer 2015

Clos Henri’s quest for wine quality led them to biodynamics. By Fabiano Frangi

We first talked about the possibility of going organic in September 2009, shortly after I had joined Clos Henri.
It was my first time being employed as a vineyard manager. I remember Lionel Bourgeois, our owner and viticulturist, telling me that if we couldn’t succeed growing organically in Marlborough’s climatic conditions, we didn’t deserve
to be winegrowers.

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The Human Touch – Biodynamics at Seresin

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Harvest Article – Autumn 2015

Biodynamics and intention on the Seresin wine-farm. By Daniel Honan

“There’s something we don’t talk about, which I think is the most intriguing thing about wine,” says Colin Ross, Estate Manager at Seresin in Marlborough. “We ignore the alcohol, the 12.5%, which is a spirit, and not all alcohol has the same effect, so, as potential drug growers it’s something we should all be conscious of.”

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Farm Individuality at Millton Vineyard by James Millton

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Harvest Article – Spring 2018

“Seek the truly practical material world. But seek it so that it does not numb you to the spirit, which is active in it.” – Rudolf Steiner

I live near Gisborne on the East Coast of the North Island, close to the sea and therefore subject to a maritime influence of the morning mists and afternoon sea breezes. Our soils are young. We don’t irrigate. The air is enveloping, and the sun? Well, in terms of time, they say that it’s the first place on Earth to see this event each day, and it pleases us. People have trodden this piece of earth for a very long time. The family of my wife and business partner Annie have tilled this dirt for many generations. We live in a mild and pleasant climate.

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If at first you don’t succeed…

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Harvest Article – Summer 2016

Angus Thomson of Urlar Wines tells how he finally made the leap from organic to biodynamic growing.

My journey to organics had a seed sown about 20 years ago.

My wife and I were farming the family farm in Scotland. We had a friend who owned an organic brewery, and he asked if we would consider growing organic barley for him.

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Applying for Demeter Certification

Biodynamics, Cow Dung and Best Practice: A Viticulturist Journey by Jared Connolly

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Harvests Article – Summer 2016

My biodynamic journey began in 1999 while studying organic growing with Holger Kahl at Seven Oaks in Christchurch. We were fortunate to have Ian Henderson teach our class the basics of animal husbandry at Milmore Downs, and I had the opportunity to plough paddocks and dig soil pits at Terrace Farms with Geoff and Ira Wilson. We also picked chamomile flowers at Hohepa Farm in Halswell with Marinus La Rooij.

All three of these occasions in my two years of learning ignited a very strong desire to create a life working and learning with this approach called biodynamics.

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Biodynamics Wine Growers – Wine and Wonder

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Harvest Article – Summer 2016

James Millton, the original biodynamic winegrower in the Southern Hemisphere, reflects on a career of learning to dance with Mother Nature.

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Biodynamics and Demeter Certification at Seresin Estate

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João Corbett of Seresin Estate was interviewed for the 2021 Spring issue of Harvests Magazine, in the interview he talks through the benefits of Demeter Certification from his perspective as an agricultural engineer and his experience working on a vineyard. For access to the full article and other perks, become a Member of Biodynamics New Zealand.

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Philippe Armenier

Organic & Biodynamic Winegrowing Conference 2015

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The inaugural Organic and Biodynamic Winegrowing Conference was held in Blenheim over 8-10 July and by all accounts was a huge success. Su Hoskin shares her impressions.

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