I report today, on Winedoctor, on a visit I made earlier this year to Château Climens (subscribers only). As well as tasting a number of recent vintages, including Cyprès de Climens (the second label) back to 2010, and Château Climens itself back to 2005, I was also able to take an impromptu tour of the tisanerie. If you had asked me a year or two ago what a tisanerie might be I am sure I wouldn’t have had a clue; but now I could at least hazard a guess. If you have ever finished a dinner in France with a tisane, a tea or herbal infusion, rather than a coffee, then you will at least be familiar with the origin of the word tisanerie.
Indeed, the tisanerie is where proprietor Bérénice Lurton dries and stores the plant material she needs to make the herbal infusions so important to biodynamics. Here are a few more images, to complement those in my Climens report, of some of what Bérénice has stored.
This is osier, which is willow (osier also translates as wicker, which can have many different plant origins, but in this case it is certainly willow). A tisane made from willow is one of several that is said to stimulate the vine’s natural defences, and thus it is useful against mildew and oidium.
A sack of dried fenouil, or fennel. This is another commonly encountered tisane, used as far as I know in the same manner as willow.
This is laurier, or bay leaf, which is also regularly used in the making of biodynamic tisanes at Château Climens.
Here we have soucis, in other words dried marigolds, consoude, which is comfrey, a good base material for making a liquid fertiliser, as all gardeners worth their salt will know, and genièvre, which gin drinkers will know well, as this is juniper.
Finally we have prêle, a staple in the production of biodynamic tisanes, as this is horsetail. It is used in much the same way as willow, as described above, being sprayed on the vines to ward off mildew and oidium. I have plenty of these in my garden, should any budding biodynamicists wish to come round and pull them up for me.
Read my full report on my visit to Château Climens here (subscribers only).