Natural Wine Producers: Working With Nature

Dr. Quinn Hobbs left academia and marketing to make low-intervention, lighter-footprint California wines under his Hollow Wines label, leaning into expressive skin-contact whites.

Todd Cavallo and Crystal Cornish left Brooklyn to pioneer piquette production and hybrid winemaking in New York's Hudson Valley.

From Cascade Locks, Graham Markel makes naturally vinified Italian varieties from Columbia Gorge fruit, from 100 percent Sangiovese to a hand-pressed Syrah.

Pete Bloomberg's Llewelyn project, launched in 2021 out of Cloverdale, California, coaxes Mendocino old-vine Carignan, Syrah, Pinot Noir, and Chardonnay into lean, expressive natural wines with minimal addition and zero irrigation.

Discovino is the disco-born rose label of Wonderwerk, the low-intervention California project of childhood friends Issamu Kamide and Andrew Lardy.

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.

A partnership between third-generation winemaker Chenoa Ashton-Lewis and cinematographer Will Basanta, born from a family vineyard scarred by the 2017 Nuns Fire and named partly for the Swahili word for thank you.

Four creative-arts friends in Los Angeles started General Psychotic Activity during the pandemic, making zero-sulfur wines from organic and biodynamic California fruit.

Ryan Stirm farms dry and organic vineyards in California's Pajaro Valley, making white-wine-forward natural wines that champion Riesling, historic Cabernet Pfeffer, and forgotten coastal varieties with a farmer's patience and a surfer's ease.

First-generation California winemaker Martha Stoumen farms organic and dry-farmed sites across Mendocino and Contra Costa, making patient, additive-free wines from Italian varieties and California classics that ask a simple question: what does this state actually taste like?

Los Angeles natural wine project from former sommelier Adam Vourvoulis, making spontaneous, zero-sulfur, heritage-variety wines from Santa Barbara with wit and no pretension.

Graham Shelton launched Slow Dance in 2018 in Northern California, making zero-sulfur, native-ferment wines from organically farmed Mendocino, Sonoma, and Lodi vineyards with a light touch and a deep respect for terroir.