{"id":40192,"date":"2019-07-24T17:49:19","date_gmt":"2019-07-24T15:49:19","guid":{"rendered":"https:\/\/www.slowfood.it\/slowine\/?p=40192"},"modified":"2019-07-26T18:11:17","modified_gmt":"2019-07-26T16:11:17","slug":"le-clarine-farm","status":"publish","type":"post","link":"https:\/\/www.slowfood.it\/slowine\/en\/le-clarine-farm\/","title":{"rendered":"LE CLARINE FARM"},"content":{"rendered":"
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\"\"<\/a>La Clarine Farm – Snail Prize<\/strong><\/p>\n

SOMERSET<\/p>\n<\/div>\n<\/div>\n

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7721 Snowbird Ln.<\/p>\n

tel. (530) 306-3608<\/p>\n

www.laclarinefarm.com<\/p>\n

laclarinefarm@gmail.com<\/p>\n

3ac-30,000bt<\/p>\n

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\u2018\u2018Since 2001, Henry \u201cHank\u201d Beckmeyer and Caroline Hoe\u0308l have been making wine on their farm in the Sierra Foothills AVA \u00abas naturally as possible\u00bb\u201d<\/p>\n<\/div>\n<\/div>\n

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PEOPLE <\/strong><\/p>\n

A former rock musician and record label A&R guy, they lived for many years in Europe where they had the opportunity to interact with some of the world\u2019s most renowned \u201cnatural winemakers\u201d. As they describe it on their website, they add \u201cno yeast, sulfur dioxide, oak chips, enzymes or concentrates in the cellar, and no chemicals.\u201d<\/p>\n<\/div>\n<\/div>\n

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VINEYARDS <\/strong><\/p>\n

While Hank and Caroline source a small amount of their fruit from the 2.5 acres they farm themselves on their 10-acre estate, the majority of the fruit comes from neighboring farms with with whom they have long-standing relationships. All of their partner growers lie within a \u201chalf hour radius\u201d. None of them are certified organic but it\u2019s so dry up in the Sierra Foothills, says Hank, that farming practices are nearly always organic.<\/p>\n

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WINES<\/strong><\/p>\n

All fermentation is allowed to take place spontaneously. Some of the fermentations can take up to six months, says Hank. The Al basc 2017<\/strong> is made from Albarin\u0303o that spends seven months on its skins. It delivers nutty character and zinging acidity with deliciously unripe white fruit. The Piedi Grandi 2016<\/strong>\u00a0is a surprising blend of Nebbiolo, Mourve\u0300dre, and Syrah with delicious red fruit and tannic character that never overwhelms the wine. Classic Nebbiolo flavors dominate here.<\/p>\n<\/div>\n

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SLOW WINE<\/strong><\/p>\n

Syrah Sumu Kaw 2016<\/strong><\/p>\n

Foot-crushed and with no sulfur added except for a small amount at bottling, this wine is a great example of how Hank manages to create depth of flavor while maintaining a lithe and extremely well balanced style. Notes of dark fruit dance against light fruit flavors and classic savory notes.<\/p>\n

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\"\"<\/a>FERTILIZERS compost<\/p>\n

PLANT PROTECTION none<\/p>\n

WEED CONTROL mowing<\/p>\n

YEASTS spontaneous fermentation<\/p>\n

GRAPES purchase 98%<\/p>\n

CERTIFICATION none<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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La Clarine Farm – Snail Prize SOMERSET 7721 Snowbird Ln. tel. (530) 306-3608 www.laclarinefarm.com laclarinefarm@gmail.com 3ac-30,000bt   \u2018\u2018Since 2001, Henry \u201cHank\u201d Beckmeyer and Caroline Hoe\u0308l have been making wine on their farm in the Sierra Foothills AVA \u00abas naturally as possible\u00bb\u201d   PEOPLE A former rock musician and record label A&R guy, they lived for …<\/p>\n","protected":false},"author":919862,"featured_media":40210,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[272,224,254,265,264,262],"tags":[],"class_list":["post-40192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-california","category-featured","category-producer-profiles","category-sierras","category-slow-wine-award","category-snail-award"],"acf":[],"yoast_head":"\nLE CLARINE FARM - Slowine<\/title>\n<meta name=\"description\" content=\"La Clarine Farm - Snail Prize SOMERSET 7721 Snowbird Ln. tel. 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