Natural Wine is gaining popularity as wine drinkers are wanting healthier, less chemically enhanced options. The trend in organic, clean foods is crossing over into a desire for wines with lower sulphites, farmed by real people and with minimal interventions. I’ve been doing more research on them myself, and after listening to a podcast about them this summer, I decided I wanted to try some truly natural wines, and contacted my local sommelier to have her add them to my wine locker. We don’t have many available yet in our small city, but she was able to help me find the ones we have access to. I had tried one of them at a wine tasting previously, (an orange wine – a white made like a red) and I wanted some reds this time, so she gave me two: a Bonterra Cabernet Sauvignon, and Our Daily Wines Red Blend.
I am excited to share our opinions of these wines with you, but before I review the wines, it will be helpful to explain what natural wine is, and how it is different than most commercial wines. Natural wine is essentially made how they would have done it in the old days. As you are reading about natural wine’s characteristics below, remember that the opposite is true in many other commercial wines that are on our shelves.
Natural wine is hand harvested, and basically, it’s made with nothing fake or processed. (Organic wineries can still use machines to harvest). The vineyards must be sustainable, organic and biodynamic. See my blog post Organic and Biodynamic Wineries in Kelowna for more information on these practices. No chemicals are used in the vineyard, but natural plant based fertilizers and pest control methods are employed. Natural yeast, or native yeast, is found in every vineyard, growing on grapes and living in the air, and this is the yeast used to make a natural wine. It’s harder to control, as it’s natural, so it can produce unpredictable flavours, even undesirable sometimes, but it’s not formulated in a lab, and this is important to natural wine lovers. To a certain degree sulphites are present in grapes and bottle sanitization methods, but in a natural wine it’s common to find little to none present. (Organic wineries can still use sulphites to clean the equipment and bottles, although many try to keep it to a minimum). Natural wine makers will allow fermentation to stop when the yeast dies either from high alcohol content, or temperatures that kill it off. They also don’t add anything to alter sugar levels, so there’s no simple syrup going into them, nor do they use chemical additives to alter acidity, so you get what you get. There are no dyes or artificial flavours added to enhance appearance or cover up mistakes or unpopular flavours. No fining or filtering agents are used to rid the wine of sediment either, so they’re vegan, and you just need to remember not to pour the last ounce to spare yourself the chunks! (I explain this in my blog linked above as well).
Bonterra – Cabernet Sauvignon from California (labeled as Organic). We dripped on the label, so pay no mind to the purple streak, other than as a color indication!
I did some research on the producer’s website to find out more about their natural practices: http://www.bonterra.com.
They practice organic and biodynamic farming, and they are actually certified Biodynamic, meaning they’re holding tight to all of the practices they should be.
Their tasting notes boast bright cherry, currant and raspberry, with hints of oak and vanilla. I would completely agree with this tasting note. It wasn’t too complex, but there were a few layers, and it still had that California Cab taste, just with a bit less intensity. The tannins were still high, and the finish was medium. The body was a bit less than other California Cabs, but not by much.
I emailed them twice to ask for more specific information about sulphites and if they use them to clean the bottles, but nobody got back to me either time. That’s a bit unimpressive to me; if you offer a place for comments and questions on your website, employ someone to monitor them and respond.
Overall, this was a very good wine, and I would drink it again, gladly.
Our Daily Red – Red Blend from California (labeled as “No preservatives added,” and organic).
I researched this one as well, and this one is truly a natural wine: ourdailywines.com.
“Our non-GMO wine grapes are grown without the use of conventional pesticides, synthetic fertilizers or any chemicals deemed harmful to the environment. Furthermore, our certified organic winemaking facility allows for only minimal processing and prohibits the use of color, flavor or non-organic additives and preservatives.”
They also have no detectable sulphites, which is extremely rare in the new world.
“Sulfites occur naturally in small amounts in a number of foods and also in wine. Winemakers add additional sulfites at various steps during the winemaking process to prevent oxidation and the growth of undesirable yeast or bacteria. At Our Daily Wines, however, we never add sulfites to our wines, and as a result of our care and processes, our wines are among the few commercially available which contain no detectable sulfites. We use natural, technologically advanced techniques to ensure freshness, resulting in wines that are the purest expression of the grapes and vintage.”
They checked out in all of the areas I was concerned with in wanting a natural wine.
Now, for the taste!
It was acceptable. It had a bit of a yeasty aroma to it, which is to be expected from a natural wine. My mother-in-law was in the room when I swirled my glass, and without knowing anything about the wine, asked me from across the kitchen if I smelt yeast! It was noticeable, but I wouldn’t say unpleasant.
It was a red blend, and it had typical red fruit aromas of cherry and plum, and maybe some darker fruits like blackberry, but nothing intense. Their tasting note claims bourbon vanilla, but it was very faintly there. They claim a ripe and silky finish; it was balanced, in my opinion, and had a medium finish. It had light to medium tannins and light body, and reminded me of the same intensity as a Pinot Noir style red, although it was much lighter in body than a Burgundy.
Overall, it was a basic, simple wine, but it was perfectly enjoyable, and I liked knowing that it was very cleanly made, and had nothing in it that was bad for me. For people that drink wine a few times a week, it’s nice to know that there are options out there that don’t contain chemicals. Just like organic foods are healthier due to less chemical intervention in their growth, organic wines are healthier too, for the same reasons. They’re naturally grown, how they were meant to be.
I would purchase from either company again, and am curious to try some of their other varietals, if I ever see them in my travels. I encourage you to pick up a bottle of natural wine the next time you’re in the mood for something different, or a bit healthier!