The sun's out and orange wine season is upon us — what’s your favorite one to drink? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #orangewine ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwine
Tracey and Jared Brandt of @DonkeyandGoat have been making wine in Berkeley, California. Their wines are made from sustainably farmed vineyards in the Sierra Nevada, Mendocino and Napa. In the cellar nothing is removed and nothing is added save minimal effective sulfites. While not required, they include their ingredient list on our label which is remarkably short: “grapes and minimal sulphur." They have made our wines in this manner since we created Donkey & Goat in 2004 and will continue to do so until they stop.⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwine
We’re going to need a bigger bucket...⠀⠀⠀⠀⠀⠀⠀⠀⠀ #CiderProblems⠀⠀⠀⠀⠀⠀⠀⠀⠀ #CiderRevolution
Some wines need no introduction. Emidio, Chiara’s ‘nonno’, was one of the first, back in the 1960’s, to embrace respectful practices in the vineyard and low intervention winemaking in Abruzzo. Until today, most of the cellar work is done by hand, and a large portion of the wines is left aging, for years or decades, in the estate’s cellars. They only grow Montepulciano and Trebbiano on their 15ha of biodynamically farmed, old vines a few kilometres from the Adriatic at the foot of the Gran Sasso mountain.⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwine
Started in 2017, Progetto Calcarius is joint venture between Valentina Passalacqua and Danilo Marcucci. Puglia is known as the "bread basket" of Italy, and much like the Central Valley of California, it is often exploited by industrial farming practices. Because of this, the duo chose this terroir and its pure calcium rich soil to begin a resistance movement. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Since 2000, Valentina has been the leading and largest practitioner of biodynamics in Puglia, with some 80 hectares of vines, fruits and veggies all being grown biodynamically. To make Calcarius wines, she selected ~10-15 hectares based on vineyard plots with the highest calcium content. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ —⠀⠀⠀⠀⠀⠀⠀⠀⠀ OrangePuglia, Progetto Calcarius (Valentina Passalacqua & Danilo Marcucci), 2017 🍇Falanghina
il Valpolicella is a blend of Corvina, Corvinone, and Rondinella produced by Societa Agricola il Sasso ( @ilvalpolicella) in the hills above Verona. With this wine, they hope to interpret and express the full potential of the territory through this uncommon grape blend. Unfiltered, unfined, and spontaneously fermented in stainless steel. #rawwine
In 2011, Alvar de Dios Hernandez recovered his grandfather’s abandoned over 100-year-old vines and began to farm them according to organic principles in the region of Castilla y León, Spain. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Located in south of Toro DO, west of Rueda, not far from the border of Portugal, these vineyards grow in sandy soils at 750m. Toro is well represented by the talented Alvar, who honors this extreme continental climate to make uniquely fresh, balanced wines with good acidity and aromas. #rawwine #naturalwine
#NaturalWine101 asks @IsabelleLegeron what is the difference between organic and natural wine? “The distinction is primarily about the cellar. All natural wines are organic wines but the reverse is not necessarily true. Not all organic wines are natural. Organics (or indeed biodynamics) is primarily about farming but it also provides a set of rules that govern what can and can’t be done in the cellar. These rules differ from country to country but broadly speaking, organic wine requirements are more stringent than conventional winemaking ones and more lax than natural winemaking ones. Completely natural wine is simply pure fermented grape juice - farmed organically and made without adding or removing anything during its creation. If the winemaker chooses to add a touch of sulphites during winemaking or at bottling, or perhaps filter a little, the wine then moves away from being completely natural and, strictly speaking, should be called a low-intervention organic wine. Under general organic rules, the winemaking process is more relaxed and, depending on where you are, you can add relatively high levels of sulfites to your wines (although this is not the case in the USA) and dozens of additives whilst still being considered organic.”⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Check out #NaturalWinebyIsabelleLegeron for further thoughts on this issue and more.
Since ancient times, the region of Pella situated in northern Greece, was associated with winemaking and described as ” the mother of wine, where vines abound”. The god of wine, wreathed in vine leaves in these extraordinary mosaics, seems to have found fertile, hallowed ground here in Pella. The region has always been host to great vineyard with a long tradition. It was here that the tragic poet Euripides wrote and staged his last play, Bacchae.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ After studying oenology in France, Thomas Ligas started Domaine Ligas ( @domaineligas) in the valleys of Mount Paiko, a lesser known terroir in Pella, in 1988. They use Roditis, Assyrtiko, Kydonitsa for white, and Xinomavro, Limniona or red. All picking is done by hand from mid-August to late September. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwine
What’s in your glass? Let us know in the comments! #rawwine #naturalwine
Because it’s only Monday, we’re having a nightcap of Cognac Méry-Melrose. Led by fourth generation distiller and viticulturist François Méry, Méry-Melrose is an artisanal cognac house and organic winery in the heart of Grande Champagne. #rawwine #cognac #spirits
At Cidrerie du Léguer ( @cidrerieduleguer) in Brittany, Cedric Le Bloas is making balanced, bittersweet natural ciders by hand from start to finish. This includes farming, maintaining the orchards, pruning, harvesting, fermentation and bottling. He works with more than 15 apple varieties such as Marie Ménard, Peau de Chien, Douce Coet, Doux Moen, Frequin and more. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwine #naturalwine #cider
And for all of your spring drinking needs, there’s Cantina Furlani ( @cantinacosmesifurlan). Over the alpine city of Trento at 700+ meters of altitude, fourth generation winemaker Matteo Furlani tends to his vines. While he primarily works with local varieties, there is a small planting of Pinot Noir and Chardonnay used to make the "Metodo Interrotto" sparkling wines. Wines are fermented either in cement tanks or small glass demijohns with no temperature control, no yeast, and no sulfur. To clarify, the wines are often racked into demijohns during the winter and placed outside in the snow, thus allowing the wine to settle naturally. The "Metodo Interrotto" (or Interrupted Method) cuvees essentially refer to an unfinished method Champagnoise, bottle refermentation. #rawwine #naturalwine
Team Georgia from #rawwineldn 👋 #georgianwine #naturalwine
Yoigokochi Sake Importers are the first sake importing company to focus strictly on junmaishu, which is 100% pure sake without additives. Sourcing from over 25 breweries and distributed in over 20 European and Northern American countries, Yoigokochi is a leader in unpasteurised sake, often also unfiltered, undiluted and/or made from organically grown rice. They have a strong preference for pure sake with outspoken taste and aroma. #rawwineldn #sake
Did you remember to pick-up your #rawwine swag at this year’s fair? Show us how you’re using your merch and what you’re drinking with it — we’ll repost our favorites.
‘Divin Poison’ is a blend of Carignan, Grenache and Syrah from winemaker Christophe Bosque ( @christophebosque) of De Vini in the Loire. Fermented in cement, unfiltered and with no additives, this is a wine that delightfully lives up to its label. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwineldn ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #naturalwine
Meet Tenuta Foresto ( @tenutaforesto) from Nizza Monferrato in the heart of the UNESCO site of Piedmont. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ At their farm, they take a holistic approach to create an ecosystem with minimal impact. Their primarily Barbera, Moscato, Cortese and Chardonnay vines are maintained by hand and their grapes are fermented without additives. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ While their main source of inspiration comes from local winemaking traditions, they do like to experiment with maceration and fermentation in bottle. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwineldn
Shoutout to Burgess & Hall’s ( @burgessandhallwines) wonderful pop-up shop at #rawwineldn. If you’re craving something you tasted at the fair, chances are you can pick-up a bottle at their brick-and-mortar shop. #naturalwine
Domaine Brand ( @domainebrand) is situated in the heart of "La Couronne d'or" (Strasbourg’s vineyard), in a village named Ergersheim in Alsace. It has been a familial estate since the 1950's when it was founded by Philippe's grandfather. The domaine is organic since 2001 and certified Demeter since 2015. The vineyard is spread on 10 ha with a low yielding, split on three neighborhood commons: Ergersheim, Ostoffen and Wolhxeim. Philippe took over in 2008, and brought new life to the vinification process. In 2013, he launched a few cuvées under the name ‘Apollinaire,’ which is now the emblem of the domaine. All of these wines are made with Apollinaire Caligram and without entrant. #rawwineldn #naturalwine
“Today, most white wines are made by pressing grapes, separating off the juice and discarding the skins, stems and pips to produce a wine that is pale in colour. If, instead, the juice is left to macerate and ferment on its skins, pips and possibly stems (just like red wine), you end up with a wine that looks orange – or any of a variety of hues ranging from yellow to luminous orange, or even amber and shades of rust. While a seemingly new trend, orange wine is ancient – as the country of Georgia, with its claim to 8000 vintages, can attest. Orange wines are likely to be some of the most unusual wines you’ll ever taste. Forget fresh, zesty flavours of the sort you’d find in a zippy sauvignon blanc, these golden whites feel a lot weightier and broader in your palate. Some of my personal favourites marry nutty notes with a touch of orange blossom, and are deliciously moreish.” — @IsabelleLegeron on #OrangeWine from #NaturalWinebyIsabelleLegeron #rawwine #naturalwine
Spotlight on one of our two UK growers from #rawwineldn. Meet David Morris, who along with his parents Richard and Joy, are behind Ancre Hill Estates in Wales. Ancre Hills sits on the outskirts of Monmouth town and currently comprises 11 Ha of vines planted in 2006-7 and 2016-17. They adopted biodynamic practices in 2010 and became certified organic and biodynamic in 2013 and 2014 respectively. Their wines are made with as little interference as possible in our straw-bale winery: they’re the wines they (and WE) want to drink. One of the wines they poured this year was their Triomphe pet-nat, NV. It’s a red sparkling wine made from Triomphe, which is grown in clay, sandstone and mudstone, and spontaneously fermented in a cement egg. #naturalwine
“Basically, I’m after wines that are alive. Then grapes can’t be harvested by machine and have to be fermented with indigenous yeast. Mechanisation has to be kept to a minimum. Finally, I taste everything, looking for authenticity, wines that have personality, that speak of a place.” — from RAW WINE founder @isabellelegeron’s catch-up with @imbibeuk at #rawwineldn last week. To read the full interview, head to their site.
Nate Ready’s @hiyuwinefarm is a 30 acre farm in the Hood River Valley. Guided by nature and inspired by ideas from biodynamics and permaculture, they tend vines, raise animals, garden, cook and make wine to reveal an experience of place. The vines are planted in silt loam over basalt on a southeast facing hillside above the Hood River. — Thanks to @nate_ready for sharing his insights on the ‘Importance of Biodiversity’ during which he discussed how the approaches they use encourage the establishment of a broad range of animals, plants, fungi and microbes and how these networks of life influence the flavour of the food and wine produced there, their lifestyle and the essence of the place. #rawwineldn #speakerscorner
“It’s all about balance — searching and preserving the natural balance of the grapes.” — @matejagravner — Snaps from our ‘Gravner – Exploring Evolution through Ribolla’ Speakers’ Corner talk with Mateja Gravner (Gravner) and David Harvey (Raeburn Fine Wines). 22 years ago, Josko Gravner ( @joskogravner) made his first vintage of what he called ‘amber wine,’ made by macerating white grapes on their skins. Participants tasted their way from Gravner’s early years, as they hit mid maturity, through to recent releases which actually experience much longer macerations and elevage than they did in 1997: Ribolla 2010, Ribolla 2007, Breg 2004 & Ribolla 1999. #rawwineldn #gravner #naturalwine
We’re going to need a bigger wall. Let the countdown to our fall fairs begin! Sign up for our newsletter via our website to stay updated. #rawwine
The end of a great RAW WINE fair is always cause for a celebration. We’re having a toast with Champagne Franck Pascal. Pascal’s small estate, in the village of Baslieux-sous-Châtillon, is spread over seven communes, providing him with variations of terroir. The clay-rich soil is mostly ploughed by horse. Pascal grows 60 per cent Pinot Meunier, as well as equal measures of Pinot Noir and Chardonnay. As you might expect, he only uses indigenous yeasts and does not filter or fine. Bottling takes place as late as August. Now pop the cork and enjoy! 🍾 #Cheers #RAWWINELDN
Gvanca pictured here, along with her sister Baia Abuladze and their family in Obcha, Imereti in the west of Georgia, are bringing new life and energy to a region with a storied history. Baia's and Gvanca's wines center around indigenous grapes varieties to Imereti. She produces her wines in the traditional method in qvevri, large earthen clay jars buried under the ground. Together, they are part of a new wave of female winemakers making waves in the Georgian natural wine movement. #RAWWINELDN
Meet @sieman_winery_and_brewery from Veneto. Siemàn means "six hands" in Veneto dialect and is a reference to the three brothers, Marco, Daniele, and Andrea Filippini, that are behind it. Coming from completely different professional backgrounds, they found themselves sharing the same passion: viticulture. They currently produce four wines and three beers on their plot of land in the "Colli Berici" (Berici Hills) area, near Vicenza. #RAWWINELDN
#RAWWINELDN Grower Class of 2019 🍾
“We want the grape to be the protagonist. It’s not about us, it’s about the fruit, the soil and the terroir and it’s about making honest, real wine.” — Frances Garcia ( @maszenitude) in conversation with Virginia Hartley ( @ancestrelwines) at our Speakers’ Corner yesterday, which included a vertical tasting of four vintages of their Vent d’Anges from 2016, 2014, 2012, and 2010. — Stop by for more stimulating conversations from @gutoggau, @matejagravner, @thedrinksbusiness, the Natural Wine Association of Georgia and more today. 📷 @tom_moggach
#RAWWINELDN Day 1 ✔️ See you tonight at a #RAWWINEWEEK event and again tomorrow at 10am! 📷 @tom_moggach
#RAWWINELDN is in full swing. 📷 @tom_moggach
Snaps from our Speakers’ Corner talk, ‘Understanding Natural (fruit) Wine.’ “Cider is not just cider. There are so many different scales to what we can produce, just like wine.” — @comeisambert 📷 @tom_moggach #RAWWINELDN #CiderRevolution
In Seoul? RAW WINE founder @isabellelegeron will be signing books at @salono_naturalwine no_naturalwine to celebrate the launch of her book #NaturalWinebyIsabelleLegeron in Korean. Friday, February 15th at 2pm. See you there!
Happy Valentine’s Day! We hope you find the perfect pairing today — and every other day, too. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ (🍷 @vincaminorwine’s Cabernet Sauvignon imported to the UK via Roberson Wines) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #valentinesday ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwine⠀⠀⠀⠀⠀⠀⠀⠀⠀ #naturalwine
In this week’s #RAWWINE101, @IsabelleLegeron tackles the question: why is natural wine better for you? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “For lots of reasons! Although not much research has been done in terms of the correlation between wine and health, what is known is that organic fruit has higher levels of antioxidants than conventionally farmed fruit. It’s also clear that your body ingests whatever is in a wine, so if pesticides, weed killers and other potentially harmful substances are used in the vineyard, these will be physically present in the end wine as well. Then there’s the worrying fact that very little is actually known about the side effects of many of the additives that are commonly used in conventional winemaking, and there's very little transparency about where many are manufactured or indeed where their ingredients/constituent parts actually come from. And finally then there are sulfites, which when combined with alcohol actually inhibits your body’s effective digestion of the alcohol meaning that it sticks around in your body for longer, and in a more noxious form.” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ (✏️ via Martha Gradisher and @newyorker)
Winemaking begins in the vineyard. Application of synthetic pesticides to European vineyards have increased by 27% since 1994. Grapes now receive a higher dose of synthetic pesticides than any other major crop, except citrus. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Next time you’re swirling, think about what’s in your glass. Facts via Pesticide Action Network from #NaturalWinebyIsabelleLegeron⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ (image via @torontrealaise at @podere_gualandi in Poppiano, Tuscany)
Join us for #rawwineweek, a UK-wide celebration of low-intervention organic, biodynamic and natural wines, this March 6th to 13th. To participate, create your profile via our website and register your event online!
If you’re new to natural wine, chances are you’re probably wondering what sulfites are and why everyone cares so much about them. Here’s @IsabelleLegeron’s take on the matter: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “Sulfites are used in winemaking for all sorts of reasons - to clean barrels and other equipment, on the grapes as they enter a cellar or even as an additive during the fermentation process or at bottling. Sulfites are a powerful antioxidant and antibacterial so are used as a preservative (in the non-wine world, you’ll probably find that sulfites have been added to the fruit salad in your local supermarket, for example). In conventional winemaking, elevated levels of sulfites are used at various stages of the winemaking process to maintain “hygiene”: to kill off the bacterial life present in the wine and to control the native yeast populations, so that they can add their preferred microbiological cultures in order to fashion a particular product. If you work completely naturally, you will eschew the use of any sulfites, from cleaning your vessels all the way to the bottling process, which will make the resulting wine truly free of added sulfites.” NB: Since yeast produce SO2 during fermentation, no wine is truly sulfite free. In this context, we are speaking specifically about added sulfites. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ (🖌️via @unnecessaryobservations)⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwine101
Meet Azienda Agricola Valdisole (@valdisole.wine) from Piedmont, Italy. Winemaker Giuseppe Amato began Valisole in 2015 in the small town of Corneliano d'Alba. The project was born out of curiosity, and their wines can be described as anything but "traditional.”⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ They are always experimenting by applying old winemaking techniques from around the world to their local grapes, resulting in atypically colored and tasting wines.⠀⠀⠀⠀⠀⠀⠀⠀⠀ #RAWWINELDN
What’s an orange wine? According to @IsabelleLegeron, “An orange wine is a white wine made like a red wine, where you use the skin and the pips during the fermentation process. They are a great introduction into natural wine, because they're so different. You have no points of reference, so you don’t know what they “should” taste like. It forces you to keep an open mind.”⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pick-up a bottle from #Radikon, a producer based in Friuli, near the border of Slovenia (via @vivavino_wineshop)⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #RAWWINE101⠀⠀⠀⠀⠀⠀⠀⠀⠀ #orangewine
It’s Friday night, what’s in your glass? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #TGIF⠀⠀⠀⠀⠀⠀⠀⠀⠀ #rawwine⠀⠀⠀⠀⠀⠀⠀⠀⠀ (via @unnecessaryobservations)
That’s our motto, don’t wear it out. #RAWWINELDN⠀⠀⠀⠀⠀⠀⠀⠀⠀ #grownnaturallymadenaturally
London tasting prep — who’s on your list? Check out the most up to date list of producers on our site now. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #RAWWINELDN
Pick a color, any color. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #RAWWINELDN
‘Chat Fou’ from Eric Texier ( @brezeme), who works in the almost forgotten wine region of Brézème in the Northern Rhône. It’s made from about 80% Grenache and 20% Clairette, Viognier and Chasselas. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Texier’s methodology is inspired by his reading, visits to traditional winemakers and sustainable farms around the world. His main concern as a vigneron? The soil, of course.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ (via @emycampo_ of @restaurant_candide)⠀⠀⠀⠀⠀⠀⠀⠀⠀ #RAWWINELDN #EricTexier
Guess who is packing up for #RAWWINELDN? GRAWÜ (@dominic_wuerth) from South Tyrol, Italy. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Winemakers Leila Grasselli & Dominic Würth aim to bring the true taste of grapes into the glass and so see their vintages as liquid memories of a specific time, people and place. Their interesting wines reflect the liveliness of their family and the energy of the mountains they come from.
For this #RAWWINE101, we’re asking @IsabelleLegeron what you should look for when tasting natural wines. “I think it's more about what not to look for when drinking natural wine. When you embark on a discovery of these wines, some of them can be completely different to anything else you've ever tasted before. Think of wine as you would food. Taste it as you would food: with your mouth, with your saliva, with your gut, with your digestive system, rather than with your eyes and with your head, and thinking you already know everything there is to know about wine. Just keep an open mind.” #RAWWINE