I was thinking this morning about something that Anselme Selosse told me a couple of weeks ago, when I asked him about the lunar cycle and its influence on his work. We were talking about the optimum time for bottling, and he noted that the phases of the moon have an influence on the yeasts, with yeasts becoming more active as the moon waxes, and less active as it wanes. Therefore, he said, the best time to bottle champagne is just before the full moon, as the yeasts are at their most active—with champagne you want the yeasts to be active because of their role in the fermentation in bottle. With still wine, on the other hand, bottling takes place just after the full moon. Presumably there are no yeasts going into your bottle when you're making still wines, but apparently the principle is that you want activity of all forces to be on the decline, allowing the wine to settle down.
Or at least that's how I understood it.