Per the website Hermann Weimer started experimenting with biodynamics on a four acre portion of Riesling in 2014. I picked up these two bottles when visiting the winery back in 2019. Apparently, I have opened one of each in the past but really don’t recall them so this time wanted to try them side by side to determine if the biodynamics resulted in a noticeable difference.
On PnP, the difference was negligible but with time the two wines showed more distinct and by day two were significantly different. The flavor profile was the same for each. Where they differ is in the mouthfeel and what I reluctantly call energy but is probably just acidity. The conventional wine has the heavier body and a more (relatively) viscous mouthfeel. The biodynamic version is lighter and more energetic. The wine is just more interesting and compelling to drink. I won’t say that the conventional wine is tiring, it is not, but the bio version just has an energy that keeps me more engaged. Again, what I am calling energy is probably related to acidity but there isn’t a noticeable difference in acidity between the two.
Overall a really interesting experience. I doubt the difference would be as obvious if tasted at different times since notes would largely reflect the same elements. And as noted before, initially the two were very similar.