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"Natural" Wine: made from grapes and nothing more.

Case of 6 bottles.     

What are "natural" wines? Simply put they are wines that are made from grapes, and nothing more.      

The grapes are organically grown - free from any chemical additions in the vineyards - and harvested by hand, and then once they arrive in the winery, nothing foreign is added - even yeast - or removed from the wine, nor are machines used in the wine-making process. No sulphur is added as a preservative, although small - and we mean small - amounts may be added to make the wine stable for its journey to the customer. 

Without getting into too much detail, we find people are surprised to discover that not all wines are made from grapes alone. For the most part they are, but there are hundreds of perfectly legal additives that winemakers can use in the cellars - including different types of cultivated yeasts - and that doesn't include all the chemicals that can be used in the vineyards to control pests, disease, and weeds. And there are many machines at the disposal of winemakers to make their jobs easier, and perhaps faster. 

There is great debate about which method is better, and without getting into it any further we've put together a mixed case for you to try, and hopefully help you make up your own mind. 

The wines of González Bastias

Located four hours south of Santiago, Gonzáles Bastías is a village and an operating train station of the last “Ramal” train of South America. It is also the name of an ancient vineyard, located in the coastal dry lands of Maule in central Chile, about 40km from the Pacific Ocean. Here, José Luis Gómez Bastías - fifth-generation vintner - together with his wife, Enologist Daniela Lorenzo - whose ancestors also come from a few stations down river - are strictly dedicated to making "natural" wines, that are free from chemical additions, both in the vineyards and the winery. 

Production is about 30,000 bottles annually, mostly from four hectares of ~200 year old vineyards of País and other Creole strains. These ancestral vines are “pie franco”, meaning they are on original rootstock and not grafted onto other roots like you may find in modern vineyards. The vines are cultivated without irrigation and in soils of granite origin; all surrounded by the coastal mountain range and Sclerophyll forests. Animal grazing helps control pastures and also acts as a fertilization method; plowing is done with horses; and, pruning is done by hand to maintain the longevity of the old vines. Crushing/de-stemming is by hand using a "Zarada de Coligùe" (horizontal bamboo sticks).

José Luis and Daniela are passionate about what they do, and the wines they produce are amazing. If you are ready to try them, this special "mixed case" is comprised of two bottles of each of the following wines. These wines are also available by-the-case, and can be found elsewhere on this site.

 Wine# 1 Semillon Torontel

This white wine is made from 50% Semillon and 50% Torontel grapes, handpicked from ancient vines on original rootstock. Crushing/de-stemming is by hand and co-fermentation is in open fermenters using native yeasts. 

The wine is aged for 3 months in a refurbished, ancient Chilean Raulí Fudre. The wine is bottled by hand, with no filtration. Approximately 3,800 bottles produced. 12.5% alc./vol; .12 gr/L total SO4; 1.34 gr/L RS. 

Our tasting note: Bright, medium straw colour. Complex aromas and flavours of exotic fruits, Mandarin orange, and warm citrus, with floral - jasmine - notes. Balanced/medium acidity, medium-bodied, dry, touch of minerality, and a long, persistent finish. 

Menu matches: Versatile, pairs with many different types of sauces - spicy, sweet, sour etc. - on white meats, earthier vegetables, and richer-style seafood dishes.  

Wine# 2 Naranjo

This "orange" wine, is a blend of 40% Pink Moscatel, 40% Torontel, and 20% País grapes. Crushing/de-stemming is by hand, and the Pink Moscatel and Torontel are co-fermented, with the skins (for 1 month), in open fermenters using native yeasts. Pais juice is added at this point. Daily punch downs, and no pressing after the fermentation is complete (only free-run juice). 

The wine is aged for 6 months in a refurbished, ancient Chilean Raulí Fudre. The wine is bottled by hand, with no filtration. Approximately 10,600 bottles produced. 12.2% alc./vol; .116 gr/L total SO4; 1.44 gr/L RS. 

About Orange Wines - This a generic name given to wines that take their colour (amber/orange) from extended skin contact of white grapes (usually during fermentation). Essentially white wines made along more traditional red-wine methods. 

Our tasting note: Bright, medium deep amber/orange colour. Complex, tropical aromas and flavours of peach, nectarine, and orange zest with mineral notes. Juicy acidity, medium-bodied, and a long evolving finish. 

Menu matches: Versatile, pairs with many different types of sauces - spicy, sweet, sour etc.  - on seafood, whites meats, and poultry. 

Wine# 3 Pais en Tinaja

This red wine is made from 100% País grapes, handpicked from ancient vines on original rootstock. , and fermentation is in open fermenters using native yeasts with manual punch downs - 5-7 times per day - and no pressing after the fermentation is complete (only free-run juice). 

The wine is aged for 12 months in an ancient - over 300 years old - clay amphora (aka Tinaja). The wine is bottled by hand, with no filtration. Approximately 6,600 bottles produced. 12.9% alc./vol; .075 gr/L total SO4; 1.44 gr/L RS. 

Our tasting note: Bright, medium deep ruby colour. Complex aromas and flavours of plums, wild raspberry, and blueberry with slight floral notes. Balanced acidity, medium-bodied, and a long complex finish. 

Menu matches: Versatile, pairs with many different types of sauces - spicy, sweet, sour etc. - on meats, earthier vegetables, and poultry.