Natural Wine Producers: Working With Nature

Former fisherman and Acme baker Craig West makes tiny, foot-tread, zero-sulfur California lots after one evening stomping grapes changed his life.

Former Hollywood director Scott Sampler makes zero-addition, zero-sulfur country wines in Buellton, California -- joyful, chuggy, and alive with the wild character of organically farmed Central Coast fruit.

Winemaker Joel Burt and actor-director Eric Wareheim founded Las Jaras in 2017, sourcing from organic and sustainably farmed old-vine sites across Mendocino, Sonoma and Oregon to produce low-intervention California wines that are food-friendly, lower-alcohol and genuinely fun.

Czech-born winemaker Martin Pohl has farmed a remote 185-acre Lake County mountain property biodynamically since 2007, making Demeter-certified, sulfite-free natural wines at elevation from volcanic soils with a philosophy rooted in healing agriculture.

Louisiane Remy and César Vega began making wine in a corner of his Brooklyn coffee roastery, then moved north to craft additive-free Finger Lakes cuvees.

In Sonoma, New Zealand-born Blair Guthrie and his wife Caroline make small-batch, low-intervention wines from organically grown grapes, built from scratch.

Wolfgang Weber and Chad Westbrook Hinds founded En Cavale in 2017 to re-examine classic West Coast grapes like Sauvignon Blanc and Zinfandel through a natural, affordable lens.

A San Luis Obispo native uses ocean-cooled coastal sites to craft tiny lots of wild-fermented Pinot Noir and Syrah.

Brooklyn-based fermented tea studio making non-alcoholic, effervescent beverages from high-quality teas using the chemistry and craft of natural fermentation.