An intimate tasting of Lucy Margaux Wines

Lloyd Green
May 24, 2016
3 min read

Decanted: Lucy Margaux Vineyard

Don’t call them a winemaker, the wines make themselves.

In this day and age of organic, green produce and eco-friendly agriculture, the concept of self-sustaining, natural wines is becoming more popular.

Dry grown vineyards which are 100 per cent biodynamic, with no fertiliser, herbicides, pesticides, fungicides or any other chemical spray used, are already in existence.

It’s this ability to make wines naturally without additions until their bottling, when even then winemakers are refraining from adding too much sulphur, that is splitting wine critics and public perception alike.

Some say biodynamics is ‘experimental’, ‘one hell of a financial risk’. Others call it ‘weird’, ‘whacky’, ‘hippyish’ — the natural ‘spirit’ of the land imparting its influence on the grape. For others, it’s nothing new: dating back to ancient Greece would look to the ‘celestial sky for guidance’ to the trusty ‘Farmer’s Almanac’ which is the bible of traditional American farming.

But how does the wine taste?

According to New York Times’ wine critic Eric Asimov, wines of this nature have been “clean and crystalline as anybody might ever want. Others have been murky and funky, yet nonetheless enchanting. And yes, some have been microbiological disasters, re-fermenting in the bottle or worse”.

Washington Post wine columnist Dave McIntyre, less enthusiastically believes “the minimalist approach of the natural-wine movement, taken to its extreme, can be an excuse for bad wine-making” with growers keen on capitalising on the “growing environmental awareness of consumers”.

A balance between the two could revolutionise the wine growing industry!

One such producer which has succeeded and has based its entire wine production on the natural-winemaking philosophy — and has proved that you can still produce amazing wines organically — is Lucy Margaux Vineyard in the Adelaide Hills in Australia.

Although labelled ‘out there’ and ‘following the beat of their own drum’, LMV’s unadulterated collection of elegant, bright Pinot Noir made from hand-picked, de-stemmed fruit, where the wines are left untouched and full Chardonnay with a touch of sweetness and bright acidity have become their trademark.

Founder, South African-born Anton Van Klopper, says at the end of the day a winemaker has the choice of being an artist or a chemist.

“I believe that winemaking is a craft. All our decisions are made with the aid of a wine glass and traditional skills, with the aim of developing the wines’ true identity,” he told vsimports.com.

“If (the) wines don’t feel natural, then it is not!”

Join us next Tuesday, May 31 at Drift Dining and Bar where we’ll be tasting two of their best, young, vibrant Pinot Noirs and 2 whites, Gris Gris and Chardonnay at our Decanted: Lucy Margaux Vineyard session.

TASTING MENU

+ Domaine Lucci Gris Gris 2015, Adelaide Hills

+ Lucy Margaux ‘Jim’s Chardonnay’ 2015, Adelaide Hills

+ Domaine Lucci ‘Wildman’ Pinot Noir 2015, Adelaide Hills

+ Domaine Lucci ‘Noir de Florette” Pinot Noir 2015, Adelaide Hills

Guests at our Decanted session will be invited to share in the experience of “amazing wine and amazing people” with Drift Dining managing director and professional sommelier, Robert Gilliland, who will educate attendees on the environmental benefits and unique characteristics of such natural wines.

Light bites and canapés will accompany your wine tasting experience. Don't forget, you can purchase these amazing wines at better than retail price on the night, and all of the wines from previous wine tastings can be purchased for pick up or delivery over a case (12 bottles). To view wines from our previous tasting for purchase click here.

For more information on Decanted: Lucy Margaux Vineyard or to reserve your spots email to events@driftdining.com or call 0321102079. Pay in advance by Friday, May 27 to receive the early bird price of RM95++ or full price of RM115++ after that.

DECANTED: Lucy Margaux Vineyard

WHEN: Tuesday, May 31 @ 7pm-9pm

WHERE: Drift Dining and Bar, 38 Jalan Bedara, Ground Floor Bidara Condo, Bukit Bintang