The Natural Selection Theory is a collective of winemakers whose latest project, The Egg, involves fermenting wine inside 44-litre ceramic ‘eggs’. To develop flavour during the fermentation process, the eggs are buried in three separate soil types and played different music reflecting the character of the soils they are buried in – quartz sand for isolation, red clay for love, and limestone for strength.
“The eggs are the perfect shape for fermentation – no hard edges,” says winemaker Sam Hughes. “Barrels have hard edges, which stops the natural circular flow that a fermentation moves in.”
Each wine is presented in its own 900ml ceramic ‘birthing sphere’, with a 12-inch vinyl album dedicated to the Sounds of Birth.