Natural and biodynamic wines.

(From Guardian Unlimited)

The news this week that Clause Bosi of two Michelin-starred restaurant Hibiscus has launched a new wine list (pdf) almost entirely devoted to natural wines is the most telling sign yet that a significant revolution is taking place in the wine world. While first growth prices may grab the headlines it's biodynamic and low sulphur wines that are insinuating their way onto the lists of the world's best restaurants.

Natural wines are defined as those made with a "minimum of intervention" - ie without using chemicals in the vineyard or winery and a minimum of additives such as sulphur. They are almost always produced from organically grown vines, and many are biodynamic (treated with …