Naturally delicious wine - an explanation.
We think wine should express the place, time and people who grew it. And that the only way to do that is to make it from grapes grown organically or following biodynamic principles, fermented spontaneously using just the naturally occurring, indigenous yeast, then finished and bottled with no fining, filtration or additions other than perhaps a touch of sulphur.
I may have upset someone a little recently when I objected to them using the phrase “minimal intervention”, but to make a wine as described above is not easy and takes a thousand decisions, from choosing what grape variety to grow to choosing what vessel to ferment in, and many, many more in between.
“Minimal manipulation” sits more easily with me: there are so many things you could do to make a wine taste or feel a certain way. It is choosing not to do those things, and thus creating something more authentic and real, that is crucial.
Just as there are many “industrial” wines out there that I would avoid, unfortunately there are quite a few described as “natural” that I would swerve too. At Iron & Rose and GlouGlou we’re all about embracing diversity and enthusiasts of the unexpected and unusual. We’re very comfortable with something a bit hazy or a little out there. We don’t mind a bit of funk so long as it stays in tune.
But above all we are looking for wines that are downright delicious and fit our ethos; better for you, better for the planet, better tasting.
Naturally delicious wines.
Explore a better way of drinking.
📸 hands on wine making in action 😉
