It's scary to think how much someone's view of natural wine must be moulded by the first wine they drink. If it was Le Canon Rosé I'm not sure they'd persist.
I was given it to try by one of the staff at the Kensington-based wine merchant Roberson who - all credit to them - have added a number of natural wines to their upmarket range. It's made by Hirotake Ooka, a Japanese winemaker in Saint Peray in the northern Rhone valley who Roberson's rather nicely describe as 'devoutly natural' and is made from Muscat d'Hambourg. It has no additions of sulphur whatever including at bottling.
We followed the site's advice to decant the wine but it was still pretty challenging on Day 1 with that cidery edge that just isn't that appealing - to me at any rate. My husband is much more tolerant of it. By Day 2 it was much improved with a delicate rose petal floweriness coming through and by Day 3 bordering on charming. But would most customers persist that long? I don't think so. They want a bottle, of rosé at least, they can open and drink immediately. (My husband thinks I'm a philistine.)
A 'red' wine*, definitely. I must get this traffic lights symbol system going.
* I have this idea you shouldn't score natural wines but flag up how challenging they are. Green = indistinguishable from a conventional wine, amber = might make you pause for thought if you've never tried natural wines before and red, only for hard-core enthusiasts. Like my OH.