List of the most popular hashtags for theme #NATTYWINE

Recently I was fortunate enough to try the 2018 line up of @kindeliwines by Alex Criaghead from New Zealand (truthfully I am not a big fan of NZ wines but Kindeli is an exception). Whilst I did enjoyed nearly all of the wines (only the Blanco was a tad dull compare to the previous vintages), the best one at the moment is by far Otoño, which in 2018 is a blend of Gewürtztraminer, Riesling and Pinot Gris. This is fermented with partial skin contact in amphorae, the wine is unfined, unfiltered with no SO2 addition. Tasted in Lehmann Jamesse and decanted for an hour. This was a true summer fruit bowl with citrus, orchard and tropical fruits aroma along with herbal and floral notes. Fresh and juicy with engaging acidity, the low 11.5% alcohol and low tannins (despite the skin contact) made it irresistible. I was smirking to myself along with every sips, that’s how good this is! Oh did I also forget to mention that is a damn good value wine too!? Grab it when you see it, paired it with any food (even spicy Southeast Asian), or drink it alone, heck it really doesn’t matter...it’s a wine I think everyone need to try even if you hate “natural wine”... who knows you might grow to like it. ______________________________________________________ #Kindeli #AlexCraighead | La Lechuza | 2018 | | Nelson | Gewürtztraminer Riesling Pinot Gris | #LehmannGlass #JamessePrestige ______________________________________________________

I really ought to drink more Riesling as it is perfect for the local weather and food, especially when it is made with skin-contact that makes the grape even more versatile when it comes to food pairing, such as this Austrain example from Zillinger. Numen is @johannes.zillinger non-intervention line. The Riesling is made from 30 years old biodynamic vines that is fermented on skin in Amphora and aged in steel before being bottled unfined, unfiltered with no SO2 addition. Tasted in Zalto Bordeaux, the 2017?needed some air to open up (in hindsight maybe I should have decanted this). There is plenty going on in the nose with citrus, white orchard fruits and herbal aromas. Energetic and salivating with zippy acidity that compliments the cool minerality. I enjoyed this over 6 hours and the last glass was irresistible. ______________________________________________________ #JohannesZillinger | Numen | 2017 | | Weinviertel | #Riesling | #Zalto ______________________________________________________

‘15 Emidio Pepe Trebbiano. Foot trodden in wooden tubs; grapes are hand-harvested and de-stemmed; farmed organically and biodynamically. Fermented with native yeasts, unfined & unfiltered, and with no added sulfites. The OG of “natural wines.” Notes of golden dried hay and raw walnuts with a hint of funk. Paired with a delicious charcuterie board at @terronila. . . . #emidiopepe #trebbiano # #whitewine #cultwine #wine #wines #sommlife #winetime #sommelier #foodandwine #wineporn #winetasting # #sommelier #italianwine # #instawine #winelovers #vin #vino #vinoblanco #winery #emidiopepe #winestagram #winetasting #winelife #wein #naturalwine

Joaquin, guacamole, fava beans and salami. We are seriously greedy today . . . #joaquin #fianodiavellino #fiano #wine #winelovers #whitewine #vinjaune #redwine #wineenthusiast #naturalwine #nattywine #orangewine #glouglou #winestagram #biodynamicwine #biodynamic #organicwine #rawine #rawwine #natural #nature

Le Brutal de Jean-Marc 2017 ( ) Gewurztraminer, Riesling & Auxerrois  ▫️ Interesting Brutal concept that was vinified by a collective of befriended winemakers and was further produced by Jean-Marc Dreyer in Alsace. ▫️ For now it is a young, stable but shy and tame Orange wine. Expectations where high, but were not really met at this point in time. ▫️ ▫️ White fruit, in a very light somewhat mineral body, where young pink peaches and apricots have a quite primary play, with something melon-ish and light honey tones in the background. Firm tropical sours with a tiny fizz and present yeasts, give it a bit of funk. It has some good bitters in the finish, but it all stays a bit isolated for me. After breathing for a few hours everything smooths out a bit and now and then remotely some earthy vegetal tones are being released. ▫️ I don't find it really "Brutal" enough, in my experience compared with other Brutal wines. The idea of having a raw and Brutal orange experience appealed to me, but fell a bit flat here. The "normal" Gewurztraminer Macération (also 2017) from Jean-Marc Dreyer impressed me way more, which I only quickly tasted on Les Anonymes, but had the 2016 before too. The normal Orange wines from Hausherr, from Alsace, also win the game for me. Same for the regular Orange wines from Es d'Aqui or La Sorga for example, that have more raw "brutality" and excitement than what I experienced in this vintage. ▫️ But I read "that in this case the skin maceration involved is the extreme element of the wine". But I don't really see why that should make it a Brutal. But, it is kind of exceptional that 3 different grapes varieties were vinified, with skin contact, separately, which makes this actually a cuvée of 3 different Orange wines. Maybe we can see that approach categorize as Brutal in the end anyway? ▫️ The Design of this Burtal label is funny. Where normally an image of the Grim Reaper is being used, here a Stork bird is portrayed. Probably a local reference since I know there are a lot of Storks in the Alsace, but this is an assumption ▫️ ⬇️ Text continues in the comments ⬇️

2 Chardonnays and a Poulsard from Domaine Labet. I’m a big fan of Julien Labet’s wines from Jura

If you have never tried a Sicilian wine before, I would recommend starting with the Queen of Highway 68 @ariannaocchipinti and her entry level Rosso. The wines are made with minimal intervention to reflect the terroir as accurately as possible. The SP68 Rosso is a blend of 70% Frappato and 30% Nero d'Avola from ~15 years old vines. Fermented with 15 days on skins and aged for 6 months in concrete vats before being bottled. Tasted in Gabrielglas Gold and slightly chilled (13-15c). The 2015 is very aromatic with floral and dark red fruits notes along with hints of dried herbs. It is medium body with sleek acidity and cool mineral backbone that gives the wine an enticing freshness. A no-frill wines that is a great match with most Italian dishes, and at this price... it's a steal. ______________________________________________________ #AriannaOcchipinti #Occhipinti | SP68 Rosso | 2015 | | Sicilia | Frappato, Nero D'Avola | #Gabrielglas ______________________________________________________

Some wine mean more to me than others and some wine in more ways than one. Take this gem for instance, we got our hands on a few bottles of Nigori Rose that kept improving over the years in an unexpected fashion, alas all good things end and we finished the last bottle back in 17. Since then I've been on the hunt with no luck whatsoever Enter @smakabra I always suspect social media was good for something. Mikael drank a bottle a few weeks back and then kindly offered me a trade for a bottle of my favourite Lammidia. I had planned to keep it until summer but the sun, beach and swans said no. It is even better now, the acidity and nectarine notes are kicking in high but still balanced. Now where can I get my clammy hands on more? ________________________________________________ #naturalwine #naturvin #strekov #nigori #rosewine #vinvivant #vinnaturel #nattywine #rawwine #instawine #winestagram #organicwine #wine #slovakianwine #össby #öland #thisisoland #beach #swan #birds #ocean #vins #vinoitaliano #vinnature

Top doggo. Lucy Margaux’s ‘Sour Grapes’ (2017) is a wild fermented mongrel comprising sour beer (spelt and malted barley) and wine (Pinot Noir) from the Adelaide Hills. Bitey and acidic, cleansing and fun. No additives, including sulphur. Come and get ya paws on some - we’re open today from 10-8 x