No Added Sulphur Wine Pack

No Added Sulphur Wine Pack



People always ask the question, “what is a natural wine?” and I think it is a great and interesting question. There is no legal definition for natural wine, so it comes up to the appreciation of us professionals, but also equally as consumers. 

So what is Natural Wine?

A natural wine is made from biodynamic or organically grown grapes. It has no addition of yeast enzyme, acid, tannin, fining or filtering agents (such as egg whites or milk) and less than 30ppm (parts per million) of total sulphur. Some people may confuse natural wine with ‘orange’ wines (these are white wines that have been made by fermenting the must with the skin of the grapes). I think that “Natural Wines” should be just called Real Wines, sustainably grown with minimal intervention and natural fermentation with no to minimal additives.

Furthermore, like any wine, there are great examples and faulty, poorly made examples. Natural wines doesn't mean faulty and conventional wines don't exclude faults either. It all comes down to the wine itself, the producer and how you select them.  

Below you will find three wines from Burgundy and Jura that are what I consider “Real Wines”, therefore that are organically grown and use no additives, fining or filtering, but look and act like traditional wines. Sulphur acts as a sanitiser and anti-oxidant in wine, and is also a natural product created by the yeasts during fermentation. So when the producer decides not to add any sulphur, they entrust the wine to have enough to stay fresh. By doing so, they don't cap nor affect the quality of the natural aromatic of the wine. These are liberated wines and usually much more friendly when young. 


The “Sous la Velle” climat is located at the foot of the Meursault hill, opposite the Chateau de Meursault. It means “Under the village”. In that part of Meursault, we find much richer soils and less limestone. These grapes usually ripen later than the grapes from the vineyards located on the slope of the Meursault hill. Manual harvest, direct pneumatic pressing in whole bunches not crushed, cold settling for 2 days, alcoholic fermentation with indigenous yeasts and malolactic fermentation in barrels. Racking in stainless steel vats for assembly and rest for 1 month before filtration and bottling with no sulpha used in the production or bottling.

The “Sous la Velle” shows great generosity at first, always opening up quickly and delivering plenty of white flowers, fresh white peach and almond flavours in its youth. It goes well with poultry served with creamy sauce, foie gras, cured meat and a great range of seafood such as barramundi, lobster and crabs. Decant for 30 minutes prior to serving or age 2023+. 100% Chardonnay.


Pierre-Henri Rougeot is a young vigneron with generations of family roots in the town of Meursault. He grew up learning farming and the craft of winemaking with his father and by studying in Beaune. In 2017, he decided to add one more activity, a small negoce where he could make wines his way. The fruits come from his family estate, vineyards which are farmed organically. The production is really small, one barrel here of one cuvee, two over there. Pierre-Henri makes his wines with little intervention meaning No SO2 until bottling, no fining and no filtration, the reds are macerated with whole-cluster, and age in neural barrels, the whites are pressed directly in barrels, no battonage and aging sur lees.

The bouquet opens up with a freshly picked wild strawberry, raspberries and cherries with refined dried herbs and tobacco-leaf. The palate exudes juicy but structured red fruit and zingy acidity followed by polished slightly smoky tannins. It can be paired with roast lamb, beef bourgignon, steak tartare, stuffed mushrooms and tomato based pasta dishes. You can drink it now by decanting it 30 minutes before serving or cellar it up until 2030+. 100% Pinot Noir.


The Jura region is one of France's smallest wine regions comprising just 2,500 hectares. Despite its size however, it has grown a steadfast reputation for the sheer quality of its wines. Fabrice Dodane, owner of Domaine de Saint Pierre is part of a small group of discerning producers, which includes Jean-Francois Ganevat, who push the boundaries, making stunning, profound and complex wines. The "Chapon" cuvée is from vineyards located on rich grey marl soils located in Arbois.

The nose is seductive with a sense of richness, fresh hazelnut, citrus notes, white peach and hints of green tea leaf. There is a striking minerality and wet stone flavours. It's fresh yet comforting and round. The palate is medium bodied, built on a lovely silky acid spine for a long lingering finish. It can be drunk with charcuterie, poultry cooked in stock, young Comté cheese, white fish and seafood. Drink now or keep up until 2021+. 100% Chardonnay. Dry style. Please decant for 15 minutes and serve in big Chardonnay glasses.