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Natural Development: How do they age?

  • Wine Sentience Hub Level 1, 104 Vivian Street Te Aro, Wellington 6011 New Zealand (map)
Natural Development: How do natural wines age?

We commonly accept that natural wines are best in their youth when fruit and freshness are at a maximum, but that is not the entire story. Many regions making wine naturally also craft them to mature and gain in complexity with age. How do they age without the protection of sulfur, or the added structure of oak? How does oxidation present itself in these wines and do microbial issues intensify over time? To aid in answering these questions, we are putting together a class with a cross section of our cellar of natural wines. For this sessions, we’re looking primary at wines of 8 to 12 years old, on the cusp between adolescent and mature for many of these wines. Come and discover for yourself how these natural wines develop in bottle and come to your own conclusions on the ageability of natural wine.

Amongst the wines tasted are; Moric Blaufrankisch, Grotte di Sole, Princic, Baccabianca, Jean-Claude Lapalu, Sébastien Riffault and Domaine Arretxea Haitza.

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Earlier Event: October 31
Wines of Mount Etna