Brutal !!! (Newsletter #15)

Meet the bad boys of natty wine.

I share wine info on a couple of platforms (Here and here, specifically) and I try to keep my content as diverse as possible on each of these so that it doesn’t feel redundant to those who follow along; but last week I posted about Brutal on my Instagram and I feel like I should share about here too. (So apologies in advanced if you already heard this schpeel and follow me on IG if you don’t already!)…

Brutal wines are badass. It’s an open-source label that implies a winemaking process more than a style of wine. In a nutshell, they are experimental ‘zero-zero’ wines. Meaning: absolutely nothing added or removed, just grapes fermented with native yeast—the rawest form of wine and wine making.

The original Brutal label was created by a group of wine making friends in Spain (specifically, Catalunya), who decided to experiment with a Frankenstein-ish wine and the outcome was insanely good—“está BRUTAL!!!” They exclaimed en español. (Brutal being a Spanish slang word for fucking good/insane).

Brutal wines can be made with any grape, by any producer, anywhere in the world—as long as they promise to follow the experimental and zero-zero process. Any winemaker who wants to create under this label is free to do so! The open-source label is then passed down from wine maker to wine maker creating a community within a community and inspiring wine makers and drinkers alike.

And yes, a wine can be zero-zero and/or experimental in methods without being part of the Brutal !!! label. It’s just a fun little bonus these wines have and if you see one around your local shops or restaurants, give it a try! They’re always an interesting. I tried this one from Remi Poujol (Languedoc) at Lasita in Chinatown (DTLA) and it was fantastically earthy, barnyard-y. A bit savory but with some juicy fruity deliciousness.

Anyone tried Brutal !!! vinos recently? Let me know in the comments if you have!