Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Der Rebenhof
A small Mosel estate in Urzig devoted entirely to old-vine, ungrafted Riesling from the steep slate of the Wurzgarten.
Domaine Kuentz-Bas
A historic Alsace house with roots in 1795, revived under vigneron Jean-Baptiste Adam since 2004 with a shift to organic and biodynamic farming.
La Boutanche A. Knauss
Fourth-generation Andi Knauss farms 15 hectares in Strümpfelbach, Württemberg by instinct and organic conviction, making natural Riesling, Trollinger, and Pinot Noir for the La Boutanche collaboration.
Collective Z
A two-person German micro-winery in Leistadt farming barely a hectare of old limestone vines by hand, with no ambition to grow beyond two.
Marc Kreydenweiss
The Kreydenweiss family has farmed the grand cru slopes of Andlau since 1850 and today bottles some of Alsace's most terroir-faithful wines under the direction of Antoine Kreydenweiss.
Nibiru
Josef Schenter and Julia Nather founded Nibiru in 2015 in the cool northern reaches of Kamptal, Austria, farming 8 hectares to Demeter biodynamic standards and vinifying spontaneously in a mix of stainless steel and old wood for wines of crystalline mountain precision.
Bergkloster
Fifth-generation Jason Groebe makes zero-sulfur Westhofen wines, spontaneously fermented and aged in large old oak, with no fining and no filtration.
Lesom Weine
Jessika Reis and Philipp Musevi farm 1.3 steep-slate hectares across 20 kilometers of the Mosel, making spontaneously fermented Rieslings that carry the mineral intensity of old family parcels without compromise.
Brand
Two brothers in Germany's northern Pfalz turning a fifth-generation family farm into one of the country's most exciting natural and pet-nat addresses, with their grandmother drawing the labels.
Andi Knauss
Fourth-generation Remstal vigneron Andi Knauss farms over a hundred tiny plots organically, bottling Trollinger, Lemberger and Riesling with native ferments and little to no sulfur.
Cuve Kollektiv
A Germany-based project that scouts family-run organic growers without distribution and bottles their spontaneously fermented, low-sulfite wines under tank-numbered labels.
Maloof Wines
Aerospace engineer Bee and hospitality veteran Ross Maloof farm organically certified old vines at their No Clos Radio estate in Oregon's Willamette Valley, producing white-focused natural wines of precision and energy.