Our Anniversary Club!
Whoa! It's been 7 years since our first club shipment!? Despite all that time, natural wine still represents more than just a drink; it champions sustainability, celebrates regional identity, and showcases the madness of winemakers.
Our goal this year was to highlight the people and places behind these amazing wines - so what better way to wrap it up than with our "Best of the Best" club! Sit back and pop open some of our favorite club selections from 2025. We've also included some fun history on natural wine if you'd like further reading 😎
Cheers! Ted & Joel
The Birth of Wine
The history of wine itself begins thousands of years ago, around 6,000–7,000 BCE, in regions that are now modern-day Georgia, Armenia, and Iran. Early winemakers used rudimentary techniques, storing crushed grapes in clay vessels called qvevri, which were buried underground to maintain a stable fermentation temperature. Without additives or advanced technology, this process was natural by necessity, relying on wild yeast present on grape skins to convert sugars into alcohol.
Medieval Monks
During the Middle Ages, European monasteries played a crucial role in preserving and advancing winemaking techniques. Monks carefully studied the effects of soil, grape variety, and climate on wine, laying the groundwork for the concept of terroir. They also developed winemaking methods to produce cleaner, more consistent wines, as well as techniques to improve shelf life.
Although the winemaking process became more refined, it was still natural in essence. Natural yeasts continued to be used for fermentation, and only a few rudimentary methods for preserving and clarifying wine were available, such as using egg whites or isinglass (derived from fish bladders).
The Industrialization of Wine
The natural approach to winemaking began to change with the advent of the Industrial Revolution and advances in agricultural science. This era introduced a new era of winemaking. By the mid-20th century, winemaking had transformed into a process with heavy chemical intervention, focused on creating consistent, commercially viable products. Many winemakers began filtering, fining, and adding sulfur and flavor enhancers.
A Growing Counter-Culture
During the 1980s and 1990s, natural wine grew as a grassroots movement, spreading from France to Italy, Spain, and beyond. As consumer interest in organic food grew, people also started looking for “cleaner” wine options. Wine bars in Paris and other European cities began featuring natural wines, which appealed to a younger generation of wine drinkers looking for authenticity and character over polished perfection.
In Italy, the movement gained traction among winemakers in regions like Emilia-Romagna and Friuli. Italian producers began experimenting with skin contact for white wines (leading to the popularity of orange wines) and using local grape varieties to make wines that spoke to their regional identity.
From Niche to Mainstream
Natural wine is no longer a niche product; it has gained a devoted following worldwide. Many conventional wine producers are now taking note, and even large wine brands are experimenting with low-intervention wines, though not always adhering strictly to natural winemaking principles. Terms like “organic,” “biodynamic,” and “minimal intervention” have become buzzwords, and wine drinkers are increasingly curious about the origins and processes behind the wines they drink.
The popularity of natural wine shows no signs of slowing down. Winemakers around the world are experimenting with ancient methods, unusual grape varieties, and low-intervention practices to create wines that express their terroir, personality, and ethos - all things that sound great to us!
