Our Natural Wines
Organic and natural foods represent one of the fastest growing segments of the food industry, but for reasons unknown to us, there is some resistance to the growth of organic wine. We think that’s about to change.
We’ve already noticed an increase in requests from customers for wines from certified organic and practicing organic (i.e. organic viticulturists who don’t go to the trouble and expense of certification) producers. In fact, for years, many serious winemakers, especially in Europe, have been implementing natural farming methods in order to maintain and revive the health of the vines and soil, particularly in response to the widespread use of chemical additives in the ‘60’s, ‘70’s, and ‘80’s. Beyond organic, we’re witnessing an upswing in biodynamic wines, which are made following the natural rhythms of the earth based on the teachings of Rudolph Steiner in the last century.
While some feel this is a bit "far out", to us it makes perfect sense. We ask ourselves, how can great wine, that is both distinctive and expressive, possibly result from fruit that’s been treated with chemicals and pesticides? Some of the most famous wineries in the world (including Coulée de Serrant, Domaine Leflaive, and many others) have been vocal advocates of natural and organic farming, maintaining that this philosophy for viticulture as well as winemaking often leads to better quality in the bottle and healthier vineyards in the long-term. This approach, they argue, allows the grapes, soil, climate and terroir to truly speak for themselves.
There’s one more reason we think these wines will soon catch on: unlike organic food, consumers don’t have to pay a premium to purchase organic wines, at least not for the wines in our portfolio. More Americans are finally beginning to embrace wine as a positive and healthy aspect of daily life. A healthy diet of more “natural foods” means more “natural wines” aren’t far behind.