![\"Downy](\"https:\/\/blogs.dickinson.edu\/foodstudies\/files\/2026\/02\/Screenshot-2026-02-05-at-11.23.37-PM-300x135.png\")
Beckerman, J. (2022). Downy Mildew [photograph]. Purdue University. https:\/\/www.extension.purdue.edu\/extmedia\/bp\/bp-68-w.pdf<\/p><\/div>The 2026 growing season marks the final season for French viticulturalists using the remaining copper based fungicide stocks. Copper based fungicides have been used since 1885 to fight off downy mildew, an invasive and crippling fungus to France (Donner, 2026). Viticulturalists worldwide use copper as the main fungicide in organic cultivation. Organic viticulture seeks to maintain ecosystems and soil fertility, increase biodiversity, promote ecological processes and cycles, and minimize external interventions like chemical synthesis products. Moreover, as organic viticulture focuses on maintaining natural vineyard environments, it also allows for the vineyard\u2019s terroir to stand out. Despite the contentious nature of organic viticulture as a marketing trend in the eyes of consumers throughout the early 2000s, its goals of maintaining healthy soils and vines are noble. This ban on Copper fungicide in France could cripple the organic viticulture industry, which might spread to other sectors of organic farming, thus preventing France and the EU from meeting organic farming conversion goals.\u00a0<\/span><\/p>\n The European Union has set a goal to reach 25 percent total agriculture as organic by 2030 (European Environment Agency, 2025) and the winemakers are the force behind the shift to organic agriculture. Grapes are a sensitive crop; they are greatly impacted by sudden shifts in temperature and weather patterns. These climate conditions appear in the final wine produced, which lends to the significance of each wine vintage as it represents a specific moment in time and climate. Organic viticulture not only is better for the soil and vine health of the crop, but the chemicals in traditional viticulture can be tasted in the final wine. Grand Cru designation Alsatian wine producer Andr\u00e9 Ostertag recounted that while consumers might not seek out biodynamic, a subsection of organic, viticulture for environmental consciousness, there is a significant improvement in taste (Negro et al., 2022).<\/span><\/p>\n Kermit Lynch Wine Merchant. (n.d.). Domaine Ostertag [Photograph]. Kermit Lynch Wine Merchant. https:\/\/kermitlynch.com\/grower\/domaine-ostertag<\/p><\/div>Contention around the use of copper-based fungicides appears where research suggests that leaching of copper metals into the soil of vineyards will happen regardless if a vineyard is organic or conventional, therefore if the goal is to eliminate copper leaching, then it could be best to navigate other mitigation tactics. The core cause of copper leaching is attributed to soil management and climate stress, such as drastic variation in temperature or precipitation (Jez et al., 2023). Furthermore, as organic soils are typically more structured, unstressed organic soils are more resistant to copper leaching because of the higher levels of organic matter. Given this, it appears that not only is the environmental risk from copper context dependent, but the copper ban policies could penalize organic producers without addressing underlying concerns.\u00a0\u00a0<\/span><\/p>\n As Negro, Hannan, and Olzak (2022) argue organic wines occupy a segment of the wine market that depends on recognition and credibility. Organic viticulture depends on the ability of producers to meet the demands of policy regulators, critics, and consumers as it is typically smaller, less industrialized operations. The copper ban will have a larger impact on the small shareholder operations because not only are they more susceptible to the larger market factors, smaller profit margins and minimal bailouts if there is critical failure, but they will be unprotected against natural struggles like downy mildew or other fungus. Potentially, without access to effective fungicide, the organic winemakers could abandon organic practices in totality. This shift could signal higher prices given that winemakers will need to ensure a certain level of security in the instance that there is an unpredictable growing season.\u00a0\u00a0<\/span><\/p>\n Although insulated from the contradictions around organic viticulture, whether policy initiatives or if organic wine does have a superior taste profile, consumers buy out of environmental responsibility and sensory qualities. The average wine consumer is not motivated by technical knowledge of viticultural inputs; instead they shop for a story or through subjective taste. If organic winemakers can create a narrative of concern for their livelihoods, then consumer support will rally in favor of lifting the fungicide bans.<\/span><\/p>\n <\/p>\n Donner, P. (2025). <\/span>French organic winegrowers confront copper ban<\/span><\/i>. <\/span>Wine Spectator<\/span><\/i>.<\/span> https:\/\/www.winespectator.com\/articles\/french-organic-winegrowers-confront-copper-ban<\/span><\/a><\/p>\n European Environment Agency. (2025). <\/span>Area under organic farming | France | Europe\u2019s environment 2025<\/span><\/i>.<\/span> https:\/\/www.eea.europa.eu\/en\/europe-environment-2025\/countries\/france\/area-under-organic-farming<\/span><\/a><\/p>\n Jez, E., Pellegrini, E., & Contin, M. (2023). Copper bioavailability and leaching in conventional and organic viticulture under environmental stress. <\/span>Applied Sciences, 13<\/span><\/i>(4), 2595.<\/span> https:\/\/doi.org\/10.3390\/app13042595<\/span><\/a><\/p>\n Minist\u00e8re de l\u2019Agriculture et de la Souverainet\u00e9 alimentaire. (2014). <\/span>Nearly 25 million acres in France committed to organic agriculture<\/span><\/i>.<\/span> https:\/\/agriculture.gouv.fr\/nearly-25-million-acres-france-committed-organic-agriculture-2014<\/span><\/a><\/p>\n![\"Photo](\"https:\/\/blogs.dickinson.edu\/foodstudies\/files\/2026\/02\/Andre-Oste-200x300.jpg\")