Your Guide to Organic, Biodynamic and Natural Wine


Profile of Lee Campbell and Natural Wines on Bon Appetit

From Bon Appetit:

Eventually, she landed at Louis/Dressner, the importer that helped introduce natural wine to the U.S., with Tarlow as a top client. She and he got along, and often ended up going to the same tastings and fairs on both sides of the Atlantic, so when Tarlow decided to open Reynard—a restaurant as big as all his previous places combined—he asked her to helm the wine program. According to Campbell, the transition was easy, and not just because she and Tarlow had similar drinking habits.

“There’s the idea [with Tarlow] that everyone should be rising together. At other restaurant groups you feel like it’s much clearer that somebody needs to get rich here, instead of like, How can we keep this whole thing going for a while for everybody?”

That ethos permeates pretty much every undertaking at the Tarlow restaurants, Pollyannaish as it may sound (and with the caveat that meals there are hardly cheap). In the wine department, this means that when the Wythe Hotel, Reynard’s mothership, hosts weddings, Campbell has to go to bat for natural wine—and if a bride can’t find anything in her price range that she likes, Campbell’s willing to pour a fancier natural wine, charge less, and take a hit on the difference.