Natural State


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Varietals Produced by Natural State View all

  • Syrah

    The irony here is that Syrah’s origins could give Carmen Sandiego a run for her international wallet. Syrah’s deepest...

  • Sauvignon Blanc

    Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...

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Natural State on Snooth

  • They did manage to get some good ones, Scholium, Lioco, Spottswode, Soliste (yay!), Arnot-Roberts, Hirsch, Littorai...http://www.thedailymeal.com/america-s-101-best-wineries-slideshow Read More

    Forum post in the topic What do you think about this...


  • California, the land of sunshine, free spirits, and big wines. Right? Yes, of course, all that is true but today we are seeing that free spirited attitude change the paradigm for wine production. Some might say that we are witnessing a return to a different style of wine. Fresher, lower in alcohol and having more in common with wines produced se... Read More

    From the article The "New" California


  • The blog post is several years old and out of date.Research shows that screwcapped wines go into a reductive state, as opposed to oxidative, because the cap creates a much tighter seal than for natural cork.Substandard grammar issues aside, WHAT "research"?What happens is that every cork is different. Cork is not a manufactured product. So you g... Read More

    Forum post in the topic What do y'all think about...


  • So where was the SB from? Not NZ, by any chance?  ;-)Good link, NG. Nice to know there are even more reasons for not liking Stelvins so much! Some quotes from the blog:I’ve encountered a rash (no, I’m not allergic) of screwcapped wines with sulphur in the nose lately. I’ve been buying a bunch of the sale wines at the ANBL, some of which are scre... Read More

    Forum post in the topic What do y'all think about...


  • I had the misfortune of opening a bottle of Sauv Blanc that smelled like- well, to put it bluntly- rotten eggs and poop.  Horrible.   This is a new fault find for me, normally being of the cork taint predilection.  So, off to research I go.  I found the article below.  I am interested in hearing what you think about my specific issue and the art... Read More

    Forum post in the topic What do y'all think about...


  • The other night I opened a bottle of Garnacha and to say the least it wasn't good at all.  I ambled into the kitchen seeking a small snack. I found some Australian Licorice. I ate one piece and took another sip of wine, viola' the wine was now very acceptable to drink. I also had a small dish of chocolate pudding with chocolate chips on top. Too... Read More

    Forum post in the topic Making bad wine taste good


  • With the authority of NG behind me, what can I say. She's the only one who actually has any business talking about this stuff!Anyhow, Fox - I'm really at the limits of my capacities here. Years ago when I was getting a degree in Biology my worst class by a mile was genetics. Maybe by several miles! So you can probably run laps around me.I know a... Read More

    Forum post in the topic So, Have You Heard of This?


  • California "Old Vine" wines, Zinfandel, especially, have been getting a lot of attention in the last few years.  I, certainly, have been paying more attention to them, lately, mostly as a result of the postings of Outthere on some of the historic vineyards in his neck of the woods.  He interested me enough to join the Historic Vineyard Society, ... Read More

    Forum post in the topic So, Have You Heard of This?


  • I know of a number of people in the craft beer world who are purposely introducing brettanomyces into the brewing equation to see how interesting things can get. 'Wild yeast' beers are barely (not) controllable but they are rapidly becoming cult items. Case in point, this quote about a Sierra Nevada brew, taken from Good Morning America: Sierra ... Read More

    Forum post in the topic A purposely 'bretted' wine?


  • I love N. Rhone Syrah.  It's my favorite red wine in France.  But the acreage of the region is so small and the area that provide its best wines even smaller, that prices have hit the roof.  Sure, there are a few St. Josephs and Crozes-Hermitages that come in around $25, but those are either made for earlier drinking and a lot less thrilling wit... Read More

    Forum post in the topic Is it time for the Tasting of...


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