Natural wine gaining popularity in Hong Kong

“I just drink it and feel like I’m running through this field of butterflies and daisies. It takes you to another place.” That’s not something you usually hear about a wine, especially from Alison Christ, a sommelier with a New York accent and tattoo-covered arms. But this is no ordinary wine – it’s a Domaine Lucci Noir de Florette from the Adelaide Hills, made without chemical fertilisers, pesticides, filters, machinery, wood barrels or added yeast. It’s a natural wine – in other words, a controversial but fast-spreading approach to winemaking that is quickly gaining fans in Hong Kong.