FIND OUT HOW OUR WINERIES PRODUCE SOME OF THE BEST WINES IN THE COUNTRY
At Cellar Door Society, we’re all about guaranteeing our customers exceptional quality, that’s why we handpick our wine from the some of the finest boutique wineries around Australia.
From grape to bottle, our wineries work hard to ensure that their winemaking practices produce the highest quality wine possible. That’s what makes our wine better.
If you’re unsure about what goes into (or doesn’t go into) your wine, and what affect the winemaking process has on the taste and quality, then here’s some info that may help.
Certified organic viticulture relies solely on the use of natural and sustainable methods; artificial chemicals and GMOs are prohibited. Maintaining Certified Organic status is a rigorous process in which the vineyard must continually meet certain criteria outlined by an accredited certifying body; it’s not always feasible for smaller, boutique wineries.
The Certified Organic winemaking process promotes ecological balance, conserves biodiversity and includes unadulterated ingredients. Certified Organic wine is naturally fermented and free of synthetic additives; only organic preservatives and fining agents are used in its production.
Certified Organic wines are labelled with a logo from an accredited certifying body.
A wine doesn’t have to be Certified Organic to be organic in nature. Organic philosophies focus on sustainable and natural winemaking methods that promote ecological balance and conserve biodiversity; no artificial chemicals or GMOs are used.
Organic philosophies produce organic wine that is free of synthetic additives; only organic preservatives are used to preserve the wine, and only organic fining agents are used to improve the clarity and flavour profile of the wine.
Boutique wineries may label their wine as being produced according to organic farming philosophies if they don’t have the resources to become officially Certified Organic.
Minimal Intervention - or "LoFi"
A “no additions and nothing removed” philosophy means very little human interference occurs in the winemaking process of Minimal intervention or ‘LoFi’ wines; they embrace the purity and natural characteristics of the fruit.
Organic viticulture methods, zero mechanical interventions, zero fining agent and tannin additions and zero/minimal preservative additions make Minimal intervention or ‘LoFi’ wines absent of most chemical additives and void of over processing.
Many additives and winemaking processes are driven by increasing mechanisation and high-volume production in order to maximise profit. Boutique wineries have a greater focus on creating high-quality wines, and are therefore more inclined to adopt a minimal intervention winemaking philosophy.
Vegan wine is wine that has been produced without the use of any animal products or by-products, as well as not containing any animal products or by-products once it has been created.
Fining agents used to improve the wine’s clarity and flavour profile are all plant based and cruelty-free. No animal is harmed in the growing and production of vegan wine.
Not all animal derived agents are legally required to be labelled on wine, only those considered to be possible allergens need to be noted. If a wine isn’t labelled vegan or located in a vegan section, then it could possibly contain animal derived products.
Sustainable viticulture practices have a strong environmental emphasis; they’re often incorporated in the production of organic, biodynamic and natural wines.
Winemaking can be a very industrialised process that’s harmful to the environment. Sustainable winemakers will envelope sustainability into every aspect of their operation, not just growing grapes or producing wine; they aim to minimise their environmental impact across their overall operations.
Many boutique wineries are family owned, so it’s about preserving the land for future generations, rather than unsustainable high-volume production.
Preservative free wine should be more accurately named, “no added preservatives”. Preservatives occur naturally in wine, so preservative free wine is essentially produced without the addition of preservatives like sulphur dioxide.
Overuse of sulphur dioxide affects the taste of the wine, stripping away a lot of the natural elements. There’s minimal or no sulphur dioxide used in the production of organic, biodynamic and natural wines so the drinker gets a more authentic experience.
Wines containing more than 10mg/l of sulphites need to be labelled, “may contain sulphites”, and the mention of “preservative 220 added” means a preservative has been added. Wines labelled as preservative free have zero added preservatives.
The overarching philosophy of natural wine is non-intervention. It’s made as close to traditional winemaking practices as possible without the use of chemicals, artificial additives, fining agents and technological manipulations.
Natural wines can often appear cloudy with sediment as they’re unfined and unfiltered; the natural elements of the wine are preserved. Highly mechanised, high-volume production can strip away a wine’s fundamental characteristics; minimal intervention, natural philosophies embrace wine in its purest form.
Boutique wineries often use natural winemaking philosophies to preserve their wine’s raw character, focusing on creating a high-quality product that’s as natural as possible.
Biodynamic viticulture follows strict principles that aim to create a self-sustaining system where the ecosystem functions as a whole. The philosophy calls for specific compost and field preparations, vine maintenance and harvesting according to the lunar calendar.
Biodynamic viticulture philosophies incorporate organic and sustainable farming practices in order to maintain ecological balance and protect biodiversity. Biodynamic winemaking excludes the use of artificial fertilisers and may be considered as being more “natural” due to its farming and production principles.
Certified biodynamic wine can only be produced by a vineyard that has been certified by one of the two global governing bodies; wines produced will be labelled as biodynamic.