This is a relatively new label from Jason O'Dea of Windowrie Estate and Pig In The Middle. I tasted the 2017 sauvignon blanc and rosé and both offered excellent flavour and value. This is made from sangiovese grapes grown at Canowindra in the Western Ranges of New South Wales. All the wines in the range are organic and made with minimal intervention and are vegan friendly. Wild ferment and free-run juice here have produced a wine with real personality; dry but on the strawberries and cream side of the spectrum. Great as a stand-alone refreshment, or paired with Lebanese dishes. $18.
Natural Wine has been getting abit of attention these days, but while the term has stuck, it's rather misleading. No wine can be totally 'natural', because there is always some human intervention (I've never heard of grapes picking & squeezing themselves), and we'd rather argue that's it's better to think of these wines as 'low-intervention'
The guiding philosophy is to get from grapes to wine with minimal input - thus making the grapes, and therefore the PLACE, the hero, rather some nip-and-tuck interventions from the winemaker.
This means they need good, chemical-free grapes, organic or biodynamic fruit is ideal. The winemaking is about leaving it alone: Wild yeast only, no additions, no subtractions, no sneaky alteration & limited filtering.
Because they don't use much new oak, the flavours are generally from the grapes and the yeast, which means lots of bright, fresh fruit and earthy, savoury or yeasty flavours. Most natural wines are a little cloudy.
At there best, natural wines express there place better than conventional wines: there is a sense of transparency, elegance, lightness and wildness! The best wines are mind-blowing, they defy theory and experience!