Natural Wine

There is no strict definition of natural wine, but for us the starting point is organically or biodynamically farmed vineyards with a genuine respect for the environment.

Many natural winemakers manage their own vineyards, places full of life with grazing sheep, biodynamic preparations, and minimal heavy machinery.

Producers like Foradori, Arianna Occhipinti, and Cantina Giardino in Italy exemplify this approach, working closely with their land to produce wines that are deeply expressive of site.

Grapes are harvested by hand into shallow crates to protect their quality, and native yeasts are utilised for fermentation.

In natural winemaking there are no added acids, enzymes, sugars or fining agents such as milk protein, fish products or egg whites, which are common in commercial winemaking. This also means natural wines are vegan.

The wines are unfined and unfiltered, requiring far less sulphur and sometimes none at all. In France, producers like Jean-Yves Péron and Domaine Derain take this philosophy further, crafting wines that are both expressive and often boundary-pushing in style.

The minimal use or complete exclusion of sulphur can also mean that some wines continue to evolve in bottle, occasionally resulting in a slight natural spritz. This gentle effervescence is a normal and often desirable characteristic, adding freshness and energy to the wine.

We recommend storing them upright for at least 4-6 hours once they arrive before enjoying to ensure any remaining sediment can settle to the bottom.

Natural wines are often lower in alcohol, easy-drinking, softer wines with a juicy quality from lighter macerations and extractions. Stainless steel and terracotta are often used for ageing, and if oak is used it is usually well seasoned so as not to impart too much character to the wine.

Some natural wine can be cellared and will evolve beautifully over time, however most are made with immediate enjoyment in mind.

In Australia, the movement has taken on a particularly vibrant energy, with producers such as Lucy M, Jauma, and Momento Mori creating wines that are lively, textural, and full of personality, reflecting both site and a progressive approach to winemaking.

Natural wines, including orange wine and Pét Nat, are raw, honest expressions of time and place. They are made in small batches, and each vintage will differ slightly depending on climate and the blend of varieties. Enjoy them with good friends, good food, and an appreciation for the simpler things in life.