In a world that values speed and convenience, Ngeringa stands apart.
Biodynamic winemaking goes back to basics, harnessing nature’s energy to produce wines that are beautiful, authentic and expressive of our own terroir.
“I grew up with biodynamics on my parents’ Jurlique herb farms. To grow our grapes any other way was unthinkable.” – Erinn
The biodynamic process is steeped in tradition, culture and history. Four principles are core to our craft:
- working with the cycles and rhythms of nature
- no synthetic chemicals (fungicides, herbicides, insecticides, fertilisers)
- working towards a self-sustaining, closed-unit farming system
- handmade biodynamic preparations as originally developed by the founder of the biodynamic process, Rudolf Steiner.
At Ngeringa we revere a soil full of life, where healthy microbial activity encourages abundant humus and nutrients, ultimately strengthening the life force of the vine.
Eight biodynamic preparations are made by hand, as well as special soil and foliar brews – rich with seaweed, fish, equisetum/casuarina, stinging nettle, chamomile or yarrow. These preparations are essential immunity boosts to the vines at times of stress or fungal pressure.
“On my family farm in Canberra we adopted a do-it-yourself, traditional approach with an emphasis on our natural envinronment, We knew it was a gift to start our vineyard on healthy, vibrant, uncontaminated soil.” – Janet
Large volumes of biodynamic compost are also made and applied to the soil annually. Milk whey is our standard replacement for the majority of sulphur sprays and we aim to apply a cow-manure based paste to pruning wounds in winter.
Our farm works in harmony with our vineyards. Our animal husbandry is simple yet mindful, with each herd moved between pastures every 10 days to reduce disease pressure. Homeopathic and herbal preparations are given when needed.