Natural Wine Producers: Working With Nature

Jasper Smith and Ella McCallion founded Son of Man in Oregon's Columbia River Gorge to make Sagardo, Basque-style cider: wild-fermented, unfiltered, and bone dry, using heirloom apples from Hood River Valley farms.

In a century-old downtown Eugene building, Craig Weicker fermented Oregon fruit in locally made clay amphorae, reviving a 6,000-year-old vessel for low-intervention wine.

An Oregon label devoted to northern Italian grape varieties, where Sterling Whitted ferments organically farmed fruit with native yeast and almost no sulfur.

Aerospace engineer Bee and hospitality veteran Ross Maloof farm organically certified old vines at their No Clos Radio estate in Oregon's Willamette Valley, producing white-focused natural wines of precision and energy.

Named for a fur-trade ancestor who reached Oregon in 1811, Mike Hinds makes native-yeast Willamette Valley wines with no new oak, no filtration and no temperature control.

Fifth-generation Oregonian Joe Swick spent a decade making harvests across three continents before returning home to craft energetic, low-intervention wines from organic Pacific Northwest vineyards. Raw, honest, and built for drinking.

Former New Orleans rock drummer Andy Young traded his kit for fermentation vessels in Oregon's Willamette Valley, making playful, carbonic-maceration-driven natural wines that carry the soul of Louisiana and the terroir of the Pacific Northwest.

A polyculture farm near Mount Hood where Nate Ready and China Tresemer grow over 100 grape varieties and raise wild, field-blend wines with almost no intervention.