Natural Causes

Published by Anna Von Bertele on 05/06/2017

Natural wine. It’s one of those phrases in the industry that some express huge enthusiasm for, while others turn away and don’t even want to acknowledge it.

So what is natural wine? There’s no set definition, no scientific test that can be performed on a wine to label it ‘natural’, but according to a panel of experts at Decanter Magazine, it means a wine is:

- Made from fruit grown in vineyards farmed organically or biodynamically
- Hand-harvested
- Fermented with indigenous yeasts
- No enzymes
- No additives such as acid, tannin, colour and little or no added SO2
- Unfined and no (or light) filtration
- No other heavy manipulation

At Roberson Wine, we don’t choose to buy one particular type of wine, or wine that’s only made in a certain way. We buy wine that we love to drink and that we think our customers will also love.

It's happy coincidence that the wines we love tend to be from smaller producers, who hand-craft their produce and who often happen to follow the principles above. It’s wine production as it was in the olden days, when wine was left to its own devices, and where the terroir and the grapes expressed their true characteristics.

This is not as simple as it sounds; you still need the hands of an excellent winemaker, who understands how best to make the key decisions – for example when to pick, how to crush, what type of fermentation to initiate.

Done badly, natural wine-making can result in a cloudy wine that tastes like cider; it’s actually easier to make a conventional, non-natural wine, by hiding faults with sulphur.

However, when done well, natural wines can offer a pure expression of terroir and grape and can be absolutely delicious. Our natural wine collection showcases the best styles of natural wine… and in case you didn’t know, there is a rumour that natural wines don’t give you a hangover… check it out for yourself.

Anna

Anna Von Bertele

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