Natural Wine Producers: Working With Nature
Portraits and interviews with the world's finest natural wine producers — farmers and winemakers who work in harmony with terroir, minimal intervention, and a deep respect for the land.
Unturned Stone
Woman and LGBTQ-owned Northern California project making low-intervention wines from organically farmed Sonoma and Mendocino vineyards since 2010.
Etteilla
Two best friends who trained under natural-wine pioneer Tony Coturri make hand-crafted zero-zero wines and ciders named for the metaphysics of the tarot.
Occteau
A Santa Barbara County negociant project making hand-crafted, gravity-fed natural wines from organic and biodynamic vineyards with no fining or filtration, working across Rhone, Italian, and other varieties.
Fres-co
Sonoma native Jack Sporer launched FRES.CO in 2019 to champion regenerative farming in Sonoma Valley, making living, native-ferment wines from organically and dry-farmed vineyards.
Populis Wine
Shaunt Oungoulian and Diego Roig founded Populis in Orinda, California after European apprenticeships in Beaujolais and Languedoc, sourcing organic fruit statewide to prove California natural wine can be affordable and honest.
Broc Cellars
A pioneering urban winery in Berkeley's Gilman District that helped define California natural wine, fermenting organically farmed fruit with nothing added and little or no sulfur.
Stagiaire Wine
Brent Mayeaux left engineering in New Orleans to apprentice under natural wine pioneers in France and Australia, and now makes zero-zero California wines on Treasure Island in San Francisco Bay, bottling the coastal edge one thoughtful cuvee at a time.
Methode Sauvage
Chad Hinds launched Methode Sauvage in 2013 in Berkeley, then relocated to the alpine wilderness of Siskiyou County near Mount Shasta to grow alpine varieties by permaculture principles in one of California's most remote natural wine projects.
Press Gang Cellars
Kyle and Savanna Knapp craft tiny-production, low-intervention wines from Santa Barbara County's best sites, with many bottlings limited to under 100 cases.
De Levende
A Los Angeles importer's California-grown side project turning North Coast organic fruit into zero-zero, no-sulfur natural wine.
Amplify Wines
A sommelier and his wife trade Old World obsession for Santa Barbara fruit, fermenting roughly 16 varieties with native yeast in neutral vessels under music-inspired labels.
Lula
Oakland-based fashion designer Megan Sekermestrovich makes just 60 cases a year of zero-zero California natural wine under the Lula label, sourcing from growers who pay living wages.