La Clarine Farm
Hank and Caroline use natural methods for making their wines and have been doing so long before it became trendy in California. Generally, this means native yeasts, neutral vessels, and nothing added except a small amount (if any) of SO2 at bottling. Their goal is to make wines that are alive and enjoyable to drink during all stages of their lives while at the same time expressing the vineyards. Just taste a vertical lineup of Sumu Kaw Syrah or Cedarville Mourvedre and see for yourself!"