Making Roussanne at Yangarra, the old pigeage way: wine fermented in amphorae may fit some folks' orange or natural parameters, but not necessarily ... photo Philip White
What is orange wine? Natural?
Five experts' points of view:
an attempt to clear some murk
by PHILIP WHITE
And thousands of others, not the least his rivals.
"My understanding of natural winemaking (maybe we should call it 'educated minimalist')," Peter wrote, "is to enhance and guide natural systems of growing and fermenting."
Natural is a philosophy, an approach, an ideology.
Gerald Asbroek, winery engineer, Jacques Blain and Peter Fraser with Peter's beloved Vaucher Beguet grape sorting machine, which was invented by Jacques and delivers fruit that looks like caviar (below) ... Could it be a natural thing to remove the millipedes, stalks, snails, leaves, earwigs and whatever other critters choose to hide within the bunches? ... photos Philip White
My personal experiences on oxidation and skin contact on white grape varieties:
Peter Fraser is experimenting with John Ullinger's amphora-shaped fermenters made with clays collected from each of his individual vineyard plots at Yangarra, so the wines are fermented in an approximation of the ground they grew in. Is that natural? ... photo Philip White
The author in The Exeter with South Gippsland winemaker Phillip Jones, who made the first highly-regarded unfiltered and cloudy reds to cross this desk. While Jones doggedly refuses to pursue certification, DRINKSTER thinks these Bass Phillip Pinots noir have improved greatly since Jones turned his vineyard management biodynamic eight years back. So is a cloudy unfiltered biodynamic Bass Phillip Pinot orange? Natural? What's natural about a tractor, a stainless steel tank, or a bottle? ... photo Milton Wordley