Understanding Natural Wines

Interest in the ‘natural wine’ scene is exploding, but with so many categorisations associated with bringing wine back-to-basics, it can be challenging to pigeonhole the purest expressions of the grape.

‘Natural wine’, in its most basic form, is fermented grape juice with no additives and nothing filtered or removed. The wine is made (in the main) by small, ‘artisanal’ winemakers who accurately reflect the growing conditions of the particular harvest.

The wine is unfiltered, and as a result these natural expressions can be incredibly fresh and beautifully expressive of their terroir; however, on the flip side they can be unpredictable, with a raw edge that is often questioned by consumers and wine critics alike.

Join our sommelier, Nelson who will guide Members through a seated Masterclass tasting of these emerging classifications.

We will taste:

Vintages to be confirmed

Tillingham, PN18, Pet Nat Rose
La Stoppa, Ageno, Emilia Romagna, Italy
Waterkloof, Circumstances Chenin Blanc, Stellenbosch, South Africa
Sepp Muster, ‘Grafin’, Sauvignon Blanc, Australia
Vodopivec, Vitoska, Friuli Venezia Giulia, Italy
Pierre Morin, Sancerre Rouge, Loire, France
Domaine de L’R, Le Canale des Grands Pieces, Chinon
Reyneke, Organic Syrah, Stellenbosch, South Africa
Frank Cornelisen, Munjebel Rosso, Sicily

Monday 9th March
St James’s Room
18:30 – welcome drink on arrival
19:00 – seated Masterclass to begin
£65.00 for members and their guests, £85 for non-members