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Natural Mixed Case

Natural Mixed Case

£200.00

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When hearing the term 'Natural' wine - what comes to mind?

It's fine to admit you may not know, because that's what we're here to help you with! Essentially natural wine is made without adding or removing anything to it in the cellar. No additives, aids or fining agents are used in the fermentation process - the result being a living wine, wholesome and full of naturally occurring microbiology.

We have a case made for you of our 6 favourite real, raw and living wines below!

NB: Due to this mixed case being exceptionally popular, it is subject to stock availability. However worry not, the superb alternative will always be a similar varietal of the same value or more!

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Country

Region

Central Otago

Found at the extreme limits of winemaking, Central Otago is found at 44° and 45° south and is home to some of the most southerly vineyards the world has to offer. Boasting breathtaking landscapes and an extreme climate, the local economy has garnered global recognition for its merino wool. However, over the previous decade, the majority of land has been shifted away from pasture, to being under vine. In 1996 Otago only had 11 vineyards, while today the region has a legion over 100 strong. The incredibly balanced styles of wine that flow from the region aren’t something to be missed, with Central Otago being the first in the world to challenge Burgundy’s production of Pinot Noir.

Central Otago’s four primary sub-regions are Wanaka, Gibbston, Bannockburn and Alexandra. While all are situated relatively close together and each has the same stony free-draining soil base, their full profiles vary immensely, but are glacially derived and have rich deposits of mica and schist making it ideal for the production of Pinot Noir, which just happens to be 80% of the production there. The excellent drainage helps retain mineral richness whilst temperatures can vary from 30degrees during ripening days to only 8degrees overnight, this swift shift allows the grape ripening process to stop more suddenly overnight, thus retaining all the wonderful natural acidity and fruit concentration this region can offer, to us this provides Central Otago with an intensely fruit-forward character no other region of New Zealand can replicate. Autumn frosts are a risk here too, so it’s just as well the growers down here have their wits about them…