A vital living soil and environment are supported, leading to the creation of vital living products. Then the winemaking process supports that vitality being expressed in the finished wine so that you can actually taste it…

You get home at the end of a long work day. You grab a bottle of wine, pull the cork, and want that first sip to taste grrrrreat! It’s time for a little R&R with something decadent and delicious.

The wine making process allows wine to be made in ways that are yummy. So much so, that wine from Portugal, South Africa, Australia, Napa & Southern France can all taste relatively the same. The magic of wine making and technology has supported techniques to make our taste-buds very happy, very quickly.

Unfortunately that’s not natural wine. That’s not how a place gets expressed in a wine. That’s not ConsciousWine.

If the wildness of a place is captured in the wildness of a wine, will my taste buds know what to do with that? It won’t be a consistently straightforward, decadent taste sensation, but chances are it will be full of the life and vitality of the place it comes from.

Consider this:

You wake up in the morning… you get out of bed, stretch, drink some water, a little coffee, some fresh air and somewhere along the way you awaken, you come into yourself, and you begin to hit your stride.

Natural or living wine is alive just like you. It needs to awaken when opened to the air. It can be a little moody and show different expressions at different times. It likes to be encountered meaning it often doesn’t show its magic until met with foods of various styles and flavors.

If the farm and its soil is full of life, then so can be the plants and the fruits of those plants. Add to that two things – wine making that doesn’t include additives, and the wine being made in natural time. With a skilled winemaker’s touch and attention, the vital living raw materials transform into products for you to taste and discover when your palate meets the glass.

When you first open a bottle, it’s time for air. Decanting (pouring the wine into another clean container to expose it to air so it can “breathe”) aids almost all wines into opening and exposing its flavors (like a flower opening up to sunshine).

When a wine tastes great on sip number one, I’m usually a touch suspicious. Natural wine, like natural people need to breathe to open up. I’m reminded of the cover of a good book.  It seduces me to read the book, yet the story unfolds as my attention stays present in the book. A natural, vital, living, ConsciousWine will unfold like a good book if you let your senses go along for the ride.