Answers to some questions

Bio-Dynamic Wine Making:
Bio-dynamic wine making is all the rage right now, particularly among small vineyard high quality wine producers. Bio-dynamic wine making really just the principals of bio-dynamic agriculture (ala Rudolf Steiner), its just applied to grape growing vineyards instead of some other farm crop. To over-simplify a bit, the basic idea is to treat the vineyard as a organism, which should be well rounded, self-sustaining, and of course all organic (to be distinguished from USDA Certified Organic, which is a neutered and often self-defeating standard). What do I think of bio-dynamic farming? Is it as some claim a load of hippy rubbish? I don't think so. If you ask me it makes total sense if you, like I, believe wine should be an expression of terroir (the time and specific place in which the wine is grown). It should also be noted that this applies to vineyard management more than wine making, thought its probably a fair guess that if you have a bio-dynamic vineyard you'll have a more non-interventionist wine maker.
Granted some bio-dynamic wine makers are a bit more whacky and embrace the more "spiritual" end of bio-dynamism, like Lalou Bize-Leroy "administering homeopathic doses of natural products according to the phases of the moon and sun" and "working the soil by old-fashioned methods such as ploughing and tilling to restore health, life and natural rhythms to the soil" To listen to the ousted "queen" of Burgundy talk about picking her grapes based on star signs it would be hard to take her seriously but her wines quality is hard to argue with. While these wines are almost always more expensive, they do represent a level of natural wine growing with a focus on sustainable agriculture and respect for the product and a certified organic claim on a wine bottle doesn't. Besides, if you waste as many hours reading Michael Pollan I as I do, you're bound to be inclined towards this sort of thing.