Cult wine? From California? If that gets your curiosity going, La Clarine Farm Wine‘s extreme artisanal minimalism will not disappoint. It’s the labour of love of one Hank Beckmeyer, who puts his winemaking like this: “as naturally as possible, adding no yeast, sulfur dioxide, oak chips, enzymes or concentrates in the cellar, and no chemicals, fertilizers or tillage in our vineyard.” Fermentation is allowed to occur spontaneously, and can take up to six months to run its course. The results are absolutely unique. Inspiration came from Masanobu Fukuoka’s The One-Straw Revolution, a book about Fukuoka’s farming system that dramatically reduces human labour and intervention in growing grain. Beckmeyer is not alone in his less is more quest: from Berkley, California’s A Donkey and a Goat to Eric Texier in the Rhône Valley, France, minimalist winemaking is out there. La Clarine’s limited and often sold out craft is available from select retailers and online, check here.