In restaurant news this week: Dining out in the UK is predicted to fall by over a third in September, London wine bar Top Cuvée gets ready to open a shop, and a MasterChef: The Professionals finalist prepares to open a West African restaurant in October.
Felton Road: Biodynamics takes seven years to be reflected in vineyard
While the conversion process typically takes three years, Blair Walter, winemaker at New Zealand’s Felton Road, believes vines require seven years to fully reflect the change to biodynamics, with the resulting wines becoming “more expressive of their site”.
50% of Champagne Roederer’s estate now biodynamic
Half of Champagne Roederer’s estate is now biodynamic, with all the grapes for its prestige cuvée, blanc de blancs and rosé now farmed according to this practice.