The wines at La Clarine Farm are made as naturally as possible. Though practicing biodynamic for a while, he's recently eschewed certification and opted for an even more hands-off approach. No chemicals or fertilizers are ever used in the vineyard. Fermentation is spontaneous and sulfur use is minimal. The wines are gloriously unfiltered. The wines speak for themselves. They are buoyantly juicy and delicious, but with a complexity and singular mineral expression that keeps you engaged.
What importer Bowler Wine has to say about this wine...
100% Mourvedre from the Sumu Kaw Vineyard. Grapes were grown in volcanic and loam soils at 3000’ elevation. Grapes were picked at the end of September 2019 Picked and pressed whole cluster. In tank/puncheon the wine underwent a full secondary (malolactic) fermentation. Left on its lees until bottling in July 2020. The wine was then aged in bottle (unfined and unfiltered) until release in the Spring of 2021. 12.65% alcohol.
Cabernet Franc , Counoise , Mourvedre
It is a bit crazy but Hank’s wines seem to age in wild wonderful ways - I found a stray bottle of 2011 Rosé in the cellar recently and it was incredible - over two nights nonetheless . . . the 2019 was happily also fantastically delicious - sadly no bottle was left downstairs to try in future years . . .
I love this wine because it represents the very best of Natural California. Barrel fermented and bottle aged, it's bold and textured like a Bandol rose but evokes the unique terroir of the high altitude Sierra Foothills. I've really enjoyed experimenting with a range of food pairings including crab cakes and aioli, heirloom tomato salad with basil and feta, and a butternut squash risotto.