Finally, there’s the magical nature of Miraval’s soil itself—the terroir, as it’s called by oenologists when discussing the growing conditions unique to specific grapevines—in this case terrace upon terrace of olive trees; miles and miles of otherworldly lichen-encrusted woodland; and air so thick with lavender that at one point I seriously wonder if it’s being artificially pumped in. No pesticides are used at Miraval where all farming is done biodynamically; the clay- and limestone-rich soil is plowed and the vines aren’t irrigated, which encourages their roots to reach deep down into the ground for moisture. The deeper the roots grow, the better their interaction with the soil, which creates that much sought-after complexity in Miraval’s grapes as well as in the olive oil that’s produced on the property, the combination of which makes up the base of the 96% natural, vegan, and sustainable line: Refillable bottles are punctuated by a clever packaging detail featuring wooden caps recycled from old wine casks.
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