read this article at stuff.co.nz

People have been drinking wine for many thousands of years. Wine, in its various forms, has been documented in studies of archaeology, history and literature throughout the world. Societal, cultural and medical interest in wine dates back as far as the social history of humanity.

Modern research has pointed to some now well-recognised health benefits of the moderate consumption of wine, mainly with food, in a sensible manner.   

As research and interest in wine's health-giving properties has increased in recent years, so has awareness of organic, natural wine which is free of the types of chemicals we now know can harm human health, as well as damage the environment. Consumers are increasingly seeking out sustainable, natural products which they can incorporate into their lives. Much has been made of organic and natural food products, yet many people may not be aware or understand the important differences between the various types of wine available in New Zealand.

Knowledge is power and the demand for organic, biodynamic and natural wines is increasing rapidly and steadily. According to the 2021 New Zealand Organic Market Report, the organic wine sector has seen approximately 40 per cent export growth and 33 per cent domestic growth since 2017.

The advantages of natural, organic wines are numerous. For a start, no pesticides, insecticides or herbicides are used during the cultivation, growth or harvesting of organic grapes. Instead, natural pest control methods are employed, such as planting flowers like buckwheat, to attract beneficial insects which eat the pests which would be harmful to the grapevine. Cover crops are planted to enhance and add beneficial organisms to the soil between the vines, creating a living soil.  

Weeds can be managed naturally, by mowing underneath the vines.  Undervine cultivation disturbs weeds enough to kill them and forces vines to send their roots deeper into the earth. Some growers use miniature sheep to graze the grass under their vines. Miniature, because regular-sized sheep could reach the grapes and eat them.

Organic composting is part of a carefully managed soil care strategy. Many farms recycle grape pressings back into the earth or keep animals such as a small herd of cows for manure.

It is heartening to know there are low-intervention organic, biodynamic and natural wines available for purchase in New Zealand.  Most are produced in small quantities and many supermarkets and traditional bottle shops don't carry these types of wines. Trying to buy a certified organic wine isn't as simple as just popping down to the local supermarket so it's useful to know where to buy them.  

Fine O Wine launched their website fineowine.co.nz as a way to provide New Zealanders with easy access to the natural and organic wines they desire.  The site has a range of certified organic, natural, sulphite free and vegan wines for the health-conscious, ethically minded wine drinker.