It is always less pretentious to have someone else say nice things about your work than say them yourself….
James Halliday, Wine Companion Blog: Toby Bekkers and James Halliday discuss organic and biodynamic wine production (click to read)
Max Allen, The future makers, Australian wines for the 21st century. (2010)
“Toby Bekkers has become one of this country’s most passionate, articulate yet level-headed advocates of BD”
Huon Hooke, Sydney Morning Herald- Good Weekend Magazine. 20 February 2010.
(Toby Bekkers is one of three people) .."who exemplify a fresh Australian approach to wine.”
Max Allen, The Weekend Australian Magazine, 6-7 June 2009.
'Grape Expectations...Six people shaping the future of Australian wine.'
“For Bekkers, adopting biodynamics is about emphasising the individuality, sustainability and integrity of the fruit he grows.”
Max Allen, Wine and Spirits Magazine (U.S). Fall 2008
‘Natural Wine Leaders- Australia’
“Energetic and articulate, viticulturist Toby Bekkers makes biodynamics sound like good common sense..”
Tony Keys, The Key Report, 6 June 2007
“If you believe it is possible to change the perception of beauty in a vineyard from regimented orderliness (which, after all, is only skin deep) to one of seeing the beauty of what lies deep down in the soul of the earth, have a chat with Toby. You’ll get an honest, bullsh*t-free conversation.”
Ray Jordan, The West Australian, 7 June 2007
“Toby Bekkers is a strong advocate of the (organic) principles in the belief that the vineyards managed in this way highlight the subtle difference of site and vintage, with better texture and flavours in the wines.”
Max Allen, The Weekend Australian Magazine, 8-9 September 2007.
“Toby Bekkers is letting nature take its course…”
Huon Hooke, Sydney Morning Herald, 27 March 2007.
'Red, White and Green. Sustainable agriculture is spreading amongst the vineyards.'
“Listening to him describe the work and the commitment is convincing. He talks of getting his hands dirty.”
“The land will reap the rewards of this new, caring viticulture. It is worth doing for this reason alone. Any improvement in wine quality will be a bonus."