This week we have the pleasure of pouring wines from La Sorga, made by Anthony Tortul in the South of France.  Currently, Anthony works with nine vineyards that are spread throughout the Aude and Herault, totaling 25 hectares. The soils here are as varied as the geology, including calcareous clay, shale, basalt, sand and granite, as is the climate, which ranges from hot and Mediterranean to mountainous and hilly. Planted to more than 20 varieties, the vines are grown organically (with 50% farmed biodynamically), and attended to by Anthony. He selects the vines, generally using the same vines each year, as he advises on all farming techniques and harvests together with the growers. “I love vineyards, especially very old vineyards,” he said, “that’s why I work with a lot of little fields with a lot of old varieties.”  On the vinification side, Anthony’s yields are very concentrated , and require long aging in the tank, and no additives are ever used.  His definition of natural wine exactly mirrors ours: “For me, natural means nothing added. If there are additives, you cannot say that [the wine] is natural…I prefer to stop making wines than putting additives in my wines.”  It's hard to find wines with more concentrated flavor than these, and for the nerds out there, if are familiar with the BRUTAL wines Anthony was one of the four founding members of the Brutal collective in 2010 which gives you an idea of his natty wine street cred.