2016: A Natural Wine and Food Festival
to 6.00 pm, Sunday 13 November 2016
Prefab Eatery, 14 Jessie Street, Te Aro, Wellington
$50.00 + $3.24 Fee to $130.00 + $7.64 Fee
is one of the more contentious subjects in the wine world. In the broadest
sense natural wine is a wine made from organic grapes (e.g. no herbicides, pesticides,
synthetic fertilizers) and the wine is then made in the most non-interventional
way possible. It is a widely held belief that a natural wine should remain in
its truest form, that is without additions or mechanical manipulations. What
sets 'natural' apart from other wines is that it has not been altered or
adulterated. Natural wine has a reputation for being funky or weird and some
may even be challenging when first tried. The wine is supposed to taste like
where it was grown, it should tell a story of what the vintage was like and the
person who grew the grapes
New Zealand’s first natural wine and food festival and aims to bring together
everyday consumers in a friendly and festive environment where they can try
unique wines that challenge the status quo and celebrate transparency,
sustainability and quality. This one day event will bring together NZ wine
producers who are pushing boundaries and some international winemakers who
share the same sentiment of keeping intervention at a minimum.
festival will be held as a ‘pop-up’ wine bar that will allow people from all
walks of life to experience natural wine in the context of honest food and live
music. The adjoining function space will host natural wine producers from both
New Zealand and around the world who will be pouring their wines and allowing
for producers and consumers to engage with each other. The function space will
be complemented by a variety of short, interactive workshops so that consumers
can learn about these new styles of wine.
The people behind budburst are: Amy Farnsworth of Regional Wines
& Spirits, Elissa Jordan of Winefulness, Stephen Wong MW of
Wine Sentience. Johannes Bay of Wine Sentience and Richard Klein
of Artigiano Imports. They are supported by Brandon Nash of Dhall & Nash,
Jules van Cruysen of Hillside Kitchen & Cellar, Alex Craighead of Don
Wines, Lance Redgwell of Cambridge Road Vineyard, Dan Gillett of Wine Diamonds
and J-P Henderson of Salty Pidgin Bar & Bistro.
The NZ Producers participating are: Aurum – Lowburn, Black Estate –
Waipara, Canbridge Road– Martinborough, Carick/The Death of Von Tomsky –
Bannockburn, Don and Kindeli Wines -Martinborough / Nelson, Millton
Vineyards– Gisborne, Mount Edward – Central Otago, Muddy Water/Ekleipsi –
Waipara, Pyramid Valley Vineyards– Waikari, Rippon – Wanaka, Sato –
Bannockburn, Seresin – Marlborough and The Supernatural Wine Company –
International Producers are: Commune of Buttons – Basket Range, Australia, De
Martino– Chile, Domaine Lucci/Lucy Margaux – Basket Range, Australia, Fongoli–
Umbria, Italy, Elisabetta Foradori– Trento, Italy, Gut Oggau – Burgenland,
Austria, Vincent Careme – Vouvray, France, and Stephane Tissot– Jura, France In
all,.there are 21 producers pouring around 60 wines.
A number of
education sessions will be conducted:
wine scene - where are we now?
10:15 am - 10:40 am
Dig into the business of what’s going on in the world of natural wine with
Claudia Weersing of Pyramid Valley
What is organic
& biodynamic? And how has it developed in NZ?
11:15 am - 11:40 am
Journalist Rebecca Rieder and Seresin winemaker Clive Dougall introduce and
expand on the themes and terms you’ll hear during the Festival.
Natural in a
12:15 pm - 12:40pm
A look at what’s "natural” in the wider food & drink context. This
talk will look at beer, mineral water, coffee and chocolate. Speakers tbc.
skin contact in white wines
1:15 pm - 1:40pm
Get under the skin with this tasting of two Pinot Gris from the same plot and a
talk from the maker about the impact of skin contact. With Lucie Lawrence from
2:15 pm - 2:40 pm
Sulfur’s a hot topic for natural wine. Taste the differences between
sulfur-added and sulfur-free Pinot Noirs from Pyramid Valley Pinot. With Mike
the current Natural Beaujolais styles
3:15 pm - 3:40 pm
Master of Wine Stephen Wong guides you through a tasting comparing two
Beaujolais style wines with very different fermentation processes.
4.15 pm - 4.40pm
We're working with James Millton from Millton Vineyards & Winery to bring
you a fabulous talk to finish off the festival. Details coming soon!
be a ‘pop-up’ bar operating serving up to 30 wines, a ‘pop-up’ retail shop,
fresh local food served by the ‘Salty Pidgin’ and ‘Noble Rot Wine Bar’ and live