THE OP DIFFERENCE
OP stands for ‘Organic & Preservative-Free,’ although the meaning represents more than that. We’re dedicated to taking wines traditionally marketed in the ‘natural’ space and prove they’re just as good as regular wine.
All of the wines we stock are credited as at least one of the following;
ORGANIC
Organic wine is made when grapes are grown free of artificial intervention, such as fertilisers, pesticides, and herbicides. To save the vineyards from the bugs and weeds, organic winemakers use tactics such as having grazing animals like sheep on the vineyards to feed on the weeds that grow between the crops. They also introduce other crops around the vineyards to house the flora and fauna that can be harmful.
In Australia, certified organic wines will have an Australian Certified Organic (ACO) label, or a National Association of Sustainable Agriculture, Australia (NASAA) label. Don’t take these for granted - it can take wineries years of growing to be approved and certified by these bodies.
These grapes have had the chance to grow naturally fuller, with heartier skins, and higher concentrations of those antioxidants we all need, so under the care of a skilled winemaker they actually turn out better. Win!
PRESERVATIVE-FREE
Wines labelled preservative free mean the winemaker has not added any preservatives during the winemaking process. Sulfur Dioxide is a common preservative that is, in fact, found naturally in wines, as it is a byproduct of fermentation. Most winemakers add extra to prevent the growth of undesirable yeasts and microbes, as well as to protect against oxidation.
Sulphites are strong sterilisers and make winemaking easier, however sulphites can strip wine of its full potential and can leave them flat and unsurprising. It takes exceptional skill to make wine with low or no sulphites. The wine must be perfectly balanced, requiring patience and understanding that larger wine companies may sometimes lack.
In the end, the difference is astonishing. Low preservative/preservative-free wines have an authenticity of taste that is missed in most modern wines.
Approximately 1% of people have sensitivities to sulphites which can cause headaches, rashes and digestive issues. Preservative-free wines are a perfect option for these individuals.
BIODYNAMIC
Biodynamic farming is an alternative method of farming. Biodynamic farmers and winemakers use traditional farming techniques and acknowledge and work with universal or cosmic forces that are at play in the farming environment. It treats the soil as a living organism and always ensures the health of the soil.
A step further than organic produce, biodynamic farming considers ideas about a vineyard as an entire ecosystem, and also takes into account things such as astrological influences and lunar cycles.
Biodynamic farming produces better food through making the soil naturally healthy for growing plants, providing optimal vegetation conditions and ensuring careful harvesting.
VEGAN
During the ‘fining’ process in winemaking, often eggs, gelatin, and casein (a protein derived from fish bladder) are used to removed heavier particles to clean the wine before it is bottled.
Thankfully, there are several common ‘fining agents’ that are vegan-friendly; carbon, bentonite clay, limestone, kaolin clay, plant casein (protein) and vegetable plaques are alternatives that are often used.
The choice in fining agent has no impact on the taste. Another win!
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