All our wines are processed in our small Organically Certified Winery, developing on their own path, unadulterated by processes introduced by conventional winemakers for scale.
Organic wines are finally carving out a niche for themselves.
Not because they are being adopted by bearded tree huggers
at farmers markets.
And not just because they are kinder to the environment.
But ultimately, for most people, the choice to drink an organic wine comes down to taste. As with most organic produce, be it beef, apples or eggs, the flavours are naturally complex, unadulterated and delicious.
The main difference between organic wine and conventional wine is that the organic variety is made from grapes free of artificial, chemical fertilisers, pesticides, fungicides and herbicides.
If anything, it’s a return to the traditional methods before chemicals became commonplace – introduced to ensure a more consistent wine quality under the pressure of production at scale.
As organic wine growers, we create a friendly ecosystem in our vineyards to eliminate the need for artificial intervention and to avoid the use of toxic chemicals that are harmful to the earth, our vineyard workers and to people drinking our wines.
Unlike Uncle Barry’s apple wine, our science-backed approach to organics and our farming experience, ensures a consistent quality harvest from
vintage to vintage.
Grapes accumulate residual pesticides, herbicides and fungicides more than most other fruits due to their large surface area. Unlike organic wine producers, big mass market companies spray the vineyards to protect from disease and these toxic chemicals will be present in your evening glass of wine.
By choosing organic wines, you are promoting a healthier way of farming that creates less of a negative environmental impact and is safer for not only the animals, but the vineyard workers who are exposed to the vines.
Sulphites are naturally present in the skin of grapes, so every bottle of wine will have sulphites.
Conventional wines are often higher in sulphites,
a stabiliser added to prevent oxidisation and maintaining a wine’s freshness. When you have
wines with no added sulphur, they can be more
expressive in flavour.
This lack of manipulation in both the field and cellar leads to a wine that is arguably more real, and definitely more natural. Organic wine is most often the best expression of both the grape and also the terroir, the land and environment in which we grow it.
Once harvested and in the winery, Organic Certification directs us to undertake low intervention disciplines, excluding the use of certain compounds, routinely used in conventional winemaking.
Only organically certified products can be used, including yeasts and fining products.
With limited yeasts available to capture a wider flavour spectrum and a lot of fining agents out of bounds, the Loveblock’s organic winemakers’ toolbox is limited.
Rather than stifle wine flavours, these “restrictions” drive us to produce wines with a purer expression of the vineyard. As winemakers we have to be more careful – the flavours are more fragile and so the thread of balance striven for in the vineyard, need to the fore
All our wines are processed in our small Organically Certified Winery, developing on their own path, unadulterated by processes introduced by conventional winemakers for scale.
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