Natural wine is endlessly fascinating. The flavours are quite different to conventionally produced wines- more akin to food. Each one has its own personality, its own nuances and details to be discovered. These wines are made intuitively, to reflect the influences of the soil, climate, season, and winemaker. They’re alive with flavour.
And, because they’re free of the additions that characterise industrial winemaking and have barely any preservatives added - or none at all - they’re wines that you can truly enjoy, without the hangover.
The Art of Decanting
And how to get the best from your wine.
What I’m Drinking
Yume Shan’tell Semillon 2017 - Yarra Valley $37
From the hotter part of the Yarra Valley, these are 38 year-old vines on their own rootstock. Ecologically farmed for the last two years. Carbonic maceration for two weeks then lightly pigeaged and left for a further four days on skins. Pressed off to older French oak, where a thin flor forms over winter. Bottled without SO2. It’s floral on the nose, musk, dried apricot & cardamom. Apricot and spice on the palate are framed by firm but fine-boned tannins, with a kick of white pepper and a salty tang on the long, acid-driven finish. Delicate yet seriously structured- works well with anything from white fish through to flat iron steak.