Cloudy wine, what the funk?

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C loudy wine, what the funk? People still assume clear wine means better wine. Bright, polished, see-through. Cloudy, on the other hand, feels like something went wrong. Like the bottle was mishandled, stored badly, or rushed out before it was ready. That reaction makes sense. We’ve been trained to read clarity as quality. Beer, spirits, even water follow that rule. Wine just quietly inherited it. Most natural wines aren’t filtered or fined before bottling. Filtration is a cosmetic step. It strips out yeast, grape solids, and sediment to make the wine look stable and uniform. Clean lines. No surprises. When that step is skipped, the wine keeps more of what it grew with. What you’re seeing in a cloudy wine isn’t rot or spoilage. It’s usually leftover yeast or fine grape particles that would otherwise be removed. They settle. They move. They shift depending on temperature, travel, and time. That’s why the same bottle can look different every time you open it. The reason this ma...
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Let the people faire la Teuf GMY by L.C.D.B Review | La Cave Noire

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Let the people faire la Teuf GMY by L.C.D.B Review | La Cave Noire


We can’t get enough of these natural reds. GMY is made from 100% Gamay grapes, grown in the rolling hills of Beaujolais the spiritual home of juicy, bright reds that just make you smile.


On the nose, it’s all cranberry, wild strawberry, and a flicker of rhubarb. There’s something cheeky about it too, a light funk that reminds you this isn’t a polished corporate wine, it’s alive. Swirl it once and it opens up with red currant, a hint of pepper, and that soft Beaujolais freshness that keeps you coming back.


On the palate, it’s vibrant and effortless. Crunchy fruit, a little earth, a lot of energy. It dances between playful and serious, like it knows how good it is but doesn’t need to prove it.


Food & Wine Pairings: Aperitif, red and white meats, cured meats, hard cheese or just good company and bad decisions.


Since 2008, Louis-Clément David has been running the estate after switching careers and taking over the family vineyards. He converted everything to organic farming, chasing authenticity over convention. No additives, no shortcuts. Just the land, the fruit, and a lot of belief in doing things the right way.


Today, the vineyard stretches over 11 hectares, six of them wrapped around the family home, a patchwork of living soil and old vines that pour straight into bottles like this one.


A little chaos. A lot of charm. Let the people faire la teuf.


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