Natural Wines & Whole-Cluster Ferments??

I like what whole-cluster ferments adds to Syrah. Especially as used by Bedrock/Boheme/Carlisle/Harrington and others.
It seems to give the wine a Rhonish/bit pungent/roasted character that I find quite interesting.
However, I've not seen many advocates/practioners of "natural" wine (nothing added/nothing taken away) that use
w-c ferments.
Is the use of w-c ferments a violation in some sense of the "natural" wine movement?? Adding something to the wine that
is not given strictly from the grapes? Or are the practioners of "natural" wines worried that the use of w-c will perturb the
mousey/hantavirus/barnyardy/unclean/funky character they seek in those wines?? [stirthepothal.gif]
Maybe SweetAlice can weigh in on the subject here?
Tom

[David M. Bueker]

A pot stirring so weak that it is not worthy of your name.

A pot stirring so weak that it is not worthy of your name.

Perhaps, David..perhaps not. I was particularly thinking of EricTexier who is widely regarded as a "natural"
winemaker. I don't know if Eric uses an w-c or not, but I don't recall that w-c character in his wines
in particular.
I make a better effort next time, David...not quite so blatent.
Tom

[David M. Bueker]

No. He is not.

Natural leaning, yes. Natural, no.

No. He is not.
Natural leaning, yes. Natural, no.

The wines of Éric Texier, Rhône and Mâconnais, France
Impressive natural wines from the Rhône and Mâconnais, including a forgotten appellation, Brézème

Well, David...
I think most folks, including Louis/Dressner, put Eric firmly in the "natural" camp.
Sweet Alice always has good things to say about him. His WebSite has all the "natural"
buzzwords. But I stand corrected.
I have a special fondness for Eric & his wines. He was one time a Nuclear Engineer.
But he done did see'd the light...something not all of us have done.
Tom

[David M. Bueker]

Perhaps he is more "natural" now. My last Texier purchase was a 2012 Brezeme.

[Robin Garr]

I think the answer is "sort of," in a very Éric sort of way. Good article here from Bowler, with this key quote:

Generally pegged as part of the natural wine movement in France, Éric shrugs this and every other label off. He is an intellectual, a scientist, and a pragmatist with a clear-eyed, unapologetic take on his work: "My wines are not "nice" or "fun". I believe that they express where they come from and truly show a sense of regional identity. They are clear and precise. I don't give a damn what people are drinking at hipster wine bars in Paris or what a 1000-Euro bottle of Bordeaux tastes like. I'm very happy that people like my grandma and François Pouchoulin, the father of Brézème, like them."

Link to full article: https://www.bowlerwine.com/producer/eric-texier

I think the answer is "sort of," in a very Éric sort of way. Good article here from Bowler, with this key quote:

Generally pegged as part of the natural wine movement in France, Éric shrugs this and every other label off. He is an intellectual, a scientist, and a pragmatist with a clear-eyed, unapologetic take on his work: "My wines are not "nice" or "fun". I believe that they express where they come from and truly show a sense of regional identity. They are clear and precise. I don't give a damn what people are drinking at hipster wine bars in Paris or what a 1000-Euro bottle of Bordeaux tastes like. I'm very happy that people like my grandma and François Pouchoulin, the father of Brézème, like them."

Link to full article: https://www.bowlerwine.com/producer/eric-texier

Thanks for that link, Robin. I had this vague recollect of Eric saying something to that effect.
Just like the label Democrat or Republican, "natural" winemaker or "industrial" winemaker labels allows us
to put those people in their own little boxes so we don't really have to think & understand what they're all about.
Tom

[David M. Bueker]

Tom - you could always listen to Eric in his own words. There's a podcast with Levi Dalton. It's several years old, but he addresses a lot of the "natural" wine stuff, and his overall philosophy.

Much better than relying on Alice Feiring Squad.

[Robin Garr]

Tom - you could always listen to Eric in his own words. There's a podcast with Levi Dalton. It's several years old, but he addresses a lot of the "natural" wine stuff, and his overall philosophy.

Much better than relying on Alice Feiring Squad.

Would that be this one here?
https://illdrinktothatpod.com/post/6040 ... 012-in-the

[David M. Bueker]

Yup

[Robin Garr]

I wish podcasts posted transcripts, though. Reading takes a lot less time than listening.