When Nick and I started Clandestine Vineyards, it was a moment of absolute clarity for us both. We were chasing our shared dream. Nick has 30 years of experience in the wine game, which is a huge asset to me and to our business. But I also wanted to break free and express myself on my terms.
For many years, I focused on being a Mum and a career woman, serving the corporate world for 3 decades. I came to a place where I wanted to put the right things first. It took serious challenges to figure out who I could be. To recognise what drives me. But I am there. I am proud. And I want to share what it’s all about.
“Vin Nat” or “Natural Wine” is not a style, a taste or a smell. It doesn’t mean a cloudy, liquid brimming with volatility, neither does it represent a star-bright, manicured creation that feels polished to perfection. It could be either of those things, or neither.
What most people understand by “natural wine” is a wine “with nothing added.”
The term “natural wine” signifies to consumers, retailers and other interested parties that the wine was made with the minimum possible intervention in both vineyard and cellar.
It is indicative of an overarching philosophy or set of ideals that we and the growers we work with adhere to: to let nature rather than technology take center stage.
What this means in practice is that farming will adhere (at minimum) to organic or biodynamic principles (so absolutely no synthetic inputs to the vineyard) and the fermentation will be spontaneous, without any corrections or additions at any stage. It will be unfiltered and unfined, with either very little or no added sulphites.
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