What actually happens in a biodynamic vineyard — and can it change the wine in your glass? In this episode of Eat Sleep Wine Repeat, Janina travels to Alsace to meet Olivier Humbrecht MW, the acclaimed winemaker behind Domaine Zind-Humbrecht, to explore the science, philosophy and practical realities of biodynamic viticulture. Olivier’s journey into biodynamics began with a surprisingly simple question: how could he produce healthier compost? What followed — including a discovery involving contaminated manure, an Amish farmer and a striking experiment with soil bacteria — transformed the way he understood soil, vines and the vineyard ecosystem. Olivier takes us far beyond the basics, explaining biodynamic preparations 500 and 501, herbal teas, root development and the thinking behind this distinctive approach to vineyard management. But what does all this mean for the wine itself? Olivier explains how biodynamic farming may influence vine development, physiological ripeness and picking decisions, and why these factors matter as climate change reshapes wine regions such as Alsace. We then taste two very different expressions of Pinot Gris from Domaine Zind-Humbrecht, including the remarkable Clos Windsbuhl Pinot Gris 2020, exploring its Muschelkalk limestone soils, freshness, complexity and ageing potential before comparing it with a more approachable Pinot Gris from Turckheim. Whether you’re curious about how biodynamic wine is made, keen to understand the relationship between soil and wine quality, or looking to discover the wines of Alsace, this episode offers a fascinating insight into the mind of one of the region’s most thoughtful winemakers — and a deeper understanding of what makes a vineyard truly distinctive.l. Shownotes 03:00 – Discovering Alsace — Olivier paints a picture of the region’s dry, sunny climate, the Vosges Mountains, the Rhine Valley and the historic villages that make Alsace such a distinctive wine landscape. 05:44 – How Olivier discovered biodynamics — what began as a search for better compost led to contaminated manure, an Amish farmer and an experiment that convinced Olivier there was something worth exploring. 09:38 – A million times more bacteria — the laboratory result that transformed Olivier’s curiosity into serious experimentation with biodynamic farming. 11:38 – What does biodynamics actually do? — Olivier begins with a crucial point: biodynamic farming is fundamentally organic, but aims to help repair damage, restore balance and support vines growing in an inherently artificial agricultural environment. 12:58 – Why growing grapes is stressful for a vine — pruning, competition, rocky soils and sunshine all force vines to behave in ways they wouldn’t naturally choose, helping explain Olivier’s approach to vineyard health. 16:52 – Where biodynamic thinking came from — Rudolf Steiner, early agricultural problems and the ideas that eventually became the foundations of biodynamic farming. 22:10 – The thinking behind preparations 500 and 501 — how Olivier uses opposing forces within the plant — towards the earth and towards flowering and fruit — to explain the two fundamental biodynamic preparations. 23:02 – What is preparation 500? — cow manure, horns, winter burial, water and dynamisation: Olivier explains what physically happens when this famous biodynamic preparation is made and applied. 27:34 – Putting preparation 500 to the test — Olivier recalls an experiment with newly planted vines where treated plants developed dramatically longer roots within just three months. 28:55 – Preparation 501 and the energy towards the sky — how finely ground silica is used before flowering to support another crucial stage in the vine’s development. 31:12 – Why biodynamic growers use herbal teas — from Goethe’s observations of plants to yarrow and other preparations, Olivier explains the unusual idea of asking one plant to help another perform a particular task. 35:31 – Biodynamics, acidity and climate change — one of Olivier’s biggest surprises: faster physiological development allows earlier picking, helping preserve acidity and reduce alcohol even as growing seasons become warmer. 39:11 – Clos Windsbuhl Pinot Gris 2020 — Olivier introduces one of Zind-Humbrecht’s most special vineyard sites, its history, altitude and cooler position beside the Vosges forest. Buy the 2018 from Barrique Fine Wines 41:25 – Understanding Muschelkalk — ancient limestone filled with marine shells, deep-rooting fractures and magnesium help explain the tension, vibrancy and distinctive character of Clos Windsbuhl. 44:38 – Tasting Clos Windsbuhl Pinot Gris — Janina finds bitter orange, neroli, dried herbs, concentration and remarkable energy in a Pinot Gris she describes as being in a category of its own. 48:37 – Clos Windsbuhl vs Turckheim Pinot Gris — two wines made with the same care and similar winemaking reveal how profoundly different vineyard sites can shape Pinot Gris. Buy at Ocado £25  52:13 – What are drinkers looking for from Alsace today? — Olivier reflects on a lasting move towards elegance, freshness, lower alcohol and less extraction as wine-drinking cultures around the world mature. 53:09 – How Pinot Gris changed in Alsace — from a rare, low-yielding and highly prized grape to decades of higher-yielding clones, Olivier explains why site and plant material matter enormously to quality today. 56:13 – Dry or sweet? Understanding Alsace Pinot Gris — why Pinot Gris can range from completely dry to sweet and how newer labelling rules are making it easier for drinkers to know what is inside the bottle. 59:11 – Why Alsace deserves more attention — Olivier’s final message is simple: beautiful landscapes, food-friendly wines, freshness, value and increasingly exciting Pinot Noir make Alsace one of today’s most rewarding wine regions. 📩 Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list