Johan Reyneke just won the Explore Sideways Vineyard Innovation Award in which we partnered up with the Cape’s prominent innovator, Michael Jordaan, to uncover the wineries that are doing unprecedented things in the vineyard. After running a series of twitter polls to attain votes, Reyneke was voted number one! Our interview with Johan Reyneke shows how he’s changing the game for local wine farmers.

ES: How would you describe biodynamic farming?

JR: Biodynamic farming takes the sustainability principles of the organic movement to the next level. It’s about sustainability becoming self sufficiency. It’s about the farm becoming an individuality. It’s about buying a cow rather than buying organic fertilizer. In addition there’s a value shift taking place on the farm. Things are not merely financially valuable or not,  their inherent value is also recognized. If something is alive we respect it regardless of how much money we can get for it. Biodynamic farming also transcends a mere physical and scientific approach to farming and develops a sensitivity for the whole that is greater than the sum of the parts. It’s a great spiritual counterweight for the overbearing consumerism and materialism of our time.

ES: What is it about biodynamic farming? What are the advantages? Are there tactical or philosophical advantages?

From an ecological point of view the emphasis on self sufficiency reduces one’s carbon footprint to a greater extent than if the focus was only on sustainability. Organic fertilizer is better for the environment than conventional fertilizer and a having a cow is better for the environment than buying organic fertilizer. From an economic point of view the cow’s manure costs the same every Friday when we pick it up to make compost. This is very unlike synthetic fertilizers whose prices depend upon currency fluctuations etc.

ES: How and what is the process to become certified?

JR: Certification is comprehensive. The first step is organic certification. EU standards for Europe and NOP standards for America and Canada. This takes three years of being poison free and is independently audited. Once organic certification is in place one can apply for biodynamic certification. It takes another three years and has a host of additional requirements and standards that have to be adhered too.

ES: How many wineries in SA are actually certified? 

JR: At the moment I believe we are one of only two farms with Waterkloof being the other one. Avondale, Spier and Longridge as well as a host of others should follow in the near future.

ES: Show do you think biodynamics and organic help you differentiate from other SA wineries? 

JR: I think so yes. However, our reason for  doing it is simply because of our motto: quality with integrity. Biodynamics is a wonderful system to help one achieve this objective.

ES: Who are you biggest role models? Who do you admire in the industry?

JR: I’m a pretty big fan of Nelson Mandela J. I admire successful people who don’t take their successes to seriously. I find true humility in successful people very inspirational.

ES: What is the biggest threat to an organic and/or biodynamic farmer?

JR: To think that organic farming is simply about removing herbicides, pesticides and fungicides. If you only do that your farm will revert back to wilderness. It’s about replacing an aggressive industrial approach to agriculture with a more sensitive natural one.

ES: Who are the main customers for biodynamic and organic wines?

JR: That very much depends on the country. In some countries people appreciate green wines and in others they frown upon it.

ES: How do you see the tasting room as a way to educate your clientel about your wines? 

JR: It bridges the gap between knowledge and understanding. People can read about biodynamics but I believe after visiting us they will understand it better.

ES: What do you think makes the South African soil unique to that of the rest of the world?

JR: It’s incredibly diverse and extensively weathered.

ES: Where do you think SA has a chance to stand out on a global stage?

JR: Everywhere.