I've read a bit about biodynamic winemaking in Natalie MacLean's 'Red, White and Drunk All Over'. There are those winemakers who take a mystical approach to managing their vineyards, burying cow horns full of manure every 3 ft. under the full moon and so on and so forth. Methinks it's their organic approach that makes their wine yummy (everything organic tastes better, non?), rather than magical vortexs. Watch the following clip and decide for yourself:
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