As a natural wine producer, I’d be interested to know more about this author’s experiences of natural wines.
Maybe he can provide a list of the natural wines he tasted and disliked so intensely?
Maybe he can assure us that he’s never tasted “modern” wines that exhibited those characteristics: “oxidized, brown and taste like the fruit was picked really late, spoiled and unpleasant”?
How about we all start using full-disclosure wine labeling on all wines – natural, organic, modern, biodynamic?
What if, instead of those elusive “smells like – tastes like” descriptions, and the usual tired claims “exceptional”, “unique” etc – we just state clearly the contents in a bottle of wine and the methods that produced it?
We are ready. Anybody else?