Natural Wines

Natural wine is a recent trend that has largely originated from the organic and bio-dynamic wine movements, adopting similar practices from the agricultural and production processes of both. Its aim is to produce wine that comes from a vineyard with a diverse ecosystem, without or limited use of pesticides and the removal of all chemicals and yeast additions that have traditionally been used in mass wine production.

This is a commendable way of wine making, creating a more sustainable way of wine making and better for our natural ecosystems, however it does not come without risk.

Sulphur dioxide is an additive commonly used in the production of wines as it directly effects the oxidation rate and limits the growth of bacteria during the fermentation stage of the wine making process. It also helps keeps the natural acidity present in wines.

Without this additive and combined with crops that are produced naturally and therefore at the mercy of nature in all its glory, the wine produced in this way can be variable in their taste and in some cases – completely inadequate. The lack of consistency can have a direct impact on a brand, with wineries running the risk of losing customers for life if they have a bad bottle.

However, there are advantages to this style of wine making. Without the additives and with crops being produced somewhat organically, the flavours and depth can actually be enhanced, so if you get a good bottle, you really can tell the difference between naturally produced wine and traditionally processed wine.