I like this sentence you wrote, “Natural winemaking is naturally evolving, suiting the grapes and the quality of the juice – as reason dictates. ” It suggests an important truth — that winemaking should adapt to the available grapes, not bully them into a corner where they are “supposed” to be. I think this is true whether or not the winemaker fancies himself or herself a natural winemaker. However, low-intervention winemakers tend to take this adaptability further, out of necessity. We try to harvest when grapes are healthy and tasty, not when they have X Brix or Y pH. Vintage variation can be pretty extreme. Therefore, at harvest and during fermentation we may make some big, last-minute choices. Red or rosé? Still or sparkling? Blend or not? Adaptability is the quality that puts the vineyard and the vintage in the glass.
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