The winegrowing behind The Natural Wine Co. sits with a very experienced organic grower, Jason O’Dea. The vineyards, which have been grown organically for many years are located at Canowindra in the Central Ranges of New South Wales.

 

The wines are all organic and made with minimal intervention. 

 

There has been much discussion of what constitutes a ‘natural wine’.  Our interpretation is that it must be organic, with the winemaker acting as the conduit; wild fermentation and very little influence other than coaxing the best out of the fruit. The wine must be a reflection of the region and vineyard, not the winemaker.

 

The Natural Wine Co. Organic Rosé is made from Sangiovese harvested in the cool of the night on the 18th March 2017. Only free run juice was used with exotic yeasts for fermentation. The wine was then fined with vegan friendly agents prior to bottling.

 

The Sauvignon Blanc grapes were grown on the organic Kelvin Grove vineyard in Cowra. The fruit was harvested in three parcels to broaden the flavour spectrum of the finished wine. Each component was fermented separately prior to blending and bottling.

 

The last of this new trio is the The Natural Wine Co. Organic Shiraz. Made from organic grapes picked on the 27th March, the fruit was crushed and de-stemmed and then transferred to small stainless steel open fermenters. The wine was matured for a brief period in French and American oak, helping to frame the bright, fresh fruit flavours. Preservatives for this Shiraz, in keeping with the company’s initial directive, were avoided.