Understanding Natural (fruit) Wine
with Côme Isambert, Karl Sjöström (Fruktstereo), Niklas Peltzer (Meinklang) and Cédric Le Bloas (Cidrerie du Leguer)
Grapes are often pitched as the only fruit capable of terroir expression and the production of fine drinks. This is, after all, what makes wine just so special, or so the wine world often proclaims. But as more and more producers begin blurring the lines of what constitutes wine, fermenting collections of fruit, honey and hops together to great acclaim, are we witnessing the birth of a diverse new world? Are these non-/part-grape drinks capable of greatness? Could they be long lived? And are we prepared to pay the right price for them?
In celebration of all fermentables, join us for this masterclass on fine natural wines, not – or in some cases partially – made from grapes. Featuring examples born of apples, pears and plums, as well as rainbow versions of each, we explore their growing and making, and hear from those – including wine producers and a wine importer! – who have taken up the mantle of their renaissance.
To book a space, please send us an email.
Grown in the USA!
We’re delighted to dedicate Sunday afternoon to our home from home – the great USA. Low-intervention organic, biodynamic and natural wine is often thought of as an old world thing. And yet. This afternoon’s talks & tastings are testament to quite the opposite. Not only are America’s New Wave wine growers & makers making delicious drinks but many are pushing the boat so far out that they could even teach a thing or two to their European counterparts. Rock on America.