# Love Bite (2023)

- **Producer:** New Theory
- **Colour:** red
- **Type:** still
- **Grapes:** Cinsault
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** rose, redcurrant, cherry, raspberry, strawberry

## About this wine

Love Bite is a low-intervention, small-batch natural red wine crafted by New Theory, a brand founded by UK-based brothers Charlie and Thom Bradley. Originally launched in 2021 as Nouveau, the duo rebranded to New Theory in 2023 to challenge traditional wine terminology and make craft, low-intervention wine accessible to a younger generation. Sourced from old dry-land bush vines in Stellenbosch, South Africa, that overlook the Atlantic Ocean, this wine represents a modern, lifestyle-driven approach to viticulture, complete with bold, playful label artwork by artist James Graham.

## Interesting facts

- The brand was founded by brothers Charlie and Thom Bradley, who host high-energy 'Wine Raves' with DJs in London and Berlin.
- The label features bold, original illustrations by artist James Graham, designed to stand out on any casual dinner table.
- The Cinsault grapes are sourced from old dry-land bush vines overlooking the Atlantic Ocean, benefiting from cooling maritime breezes.

## Food pairing

This light-bodied, high-acid Cinsault acts much like a dry rosé or a light Beaujolais. Its vibrant acidity cuts through the fat of charcuterie and fried tempura, while its low tannin profile prevents any metallic clash with lighter proteins like chicken or duck. The subtle saline finish beautifully complements savory, salty elements on a picnic board.

## Wine making process

Crafted by acclaimed winemaker Xander Grier, Love Bite is made from 100% hand-harvested Cinsault grapes. The winemaking process relies on spontaneous fermentation with indigenous yeasts and partial carbonic maceration via whole-bunch fermentation to extract vibrant, fresh fruit characters. To maintain its raw, energetic profile, the wine is aged for just four months in old oak barrels before being bottled unfined and unfiltered with minimal sulfur additions.