La Clarine Farm

How to order / Terms of Sale

Call us at 530-306-3608 or follow the links below (“Buy Now”) to order on-line.

We accept all major credit cards.  Prices do not include CA sales tax (if applicable) and shipping charges. A case discount will apply to all orders of 12 or more bottles.  Shipping restrictions may apply.  If your state is not listed on our online system, please call us - there may be a way to ship your wine.  We will not ship during excessively warm or cold weather.  Shipping to a business address is preferred.

Our wines are unfiltered and unfined, so please expect some sediment and/or haze in some of the wines.  It is not a sign that the wine is defective.  Please contact us if you think a bottle might be “bad” - we want to to be happy with your purchase - but remember that “I don’t like it” is not a reason for return.

All wines sold in California and title passes to the buyer in California.  We make no representation to the legal rights of anyone to ship or import into any state outside of California.  The buyer is solely responsible for shipment of wines.  By placing an order, you authorize us to act on your behalf to engage a common carrier on your behalf to deliver wine to you.  Wines may be sold only to persons 21 years old.  By placing an order, you represent to us that you are at least 21 years old.  When your wine is delivered to you, you will be required to show identification proving that you are at least 21 years old

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2013 Syrah “sumu kaw”

Happy New Year from La Clarine Farm!

Our 2013 Syrah “sumu kaw” is our first release of the year, filled with dark fruit, herbs, smoke and meat, surrounded by balanced acidity and fine-grained tannins.  It is more restrained in tone than the exuberant 2012 (which earned a place in the San Francisco Chronicle's Top 100 of 2014 list), and I find it to be a bit more “classical”, at least in the European sense.  It also seems to be drinking well from the get-go, whereas the 2012 needed some time to come together a bit.

Harvest was earlier than in previous years – we picked the grapes in two passes on Sept 7 and Sept 14, with very minor differences in ripeness between the two picks, roughly 22 brix and 3.48pH.  The fermentation was again 100% whole cluster and foot-stomped.  No sulfur or yeasts were added.  The fermentation took off immediately and proceeded smoothly, and the wine was pressed off after about 10 days into tanks to finish.

After the winter, we racked the wine into neutral 600 liter puncheons, where it stayed until it was bottled (in late November 2014) directly from these puncheons, unfined and unfiltered and with only 15ppm sulfites added.  The final wine has 13.5% alcohol by volume. 

As mentioned above, the wine is a pure expression of the Sumu Kaw Vineyard's volcanic loam soils and environment, very aromatic and balanced.  It should age gracefully for at least the next 6 years (as far back as our syrah data points go) and beyond.  It pairs well with more robust, full-flavored foods.  It is, for us, a great winter-time wine, evoking food cooked over an open fire on a cold and dark snowy night, maybe after a nice hike through the hills...

326 cases made.  Screwtop closure. 

$26 per bottle. A 20% discount will be applied on purchases of 12 bottles or more.  Applicable sales tax and shipping costs not included in the price.

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still a few magnum bottles left!

2013 Jambalaia Rouge

In 2012 we experimented with blending red and white grapes together, seeking to create a wine lighter in style and friendlier for the warmer months.  We called this experiment “Jambalaia”. Jambalaia, the occitan word from which the more known Creole/Cajun word “jambalaya” is derived, means a mish-mash or a mixture of diverse elements.  This year, we developed the idea more fully.  The result is an upfront, juicy, food-friendly, chillable and gulpable red wine.

The blending of white and red grapes is not a new concept, of course.  Many of the world's most famous wines (Cote Rotie or Chianti, for example) can be red/white blends.  The idea seems to have fallen out of favor, though.  Maybe it is seen as less “pure” to many, although I would argue that Cote Rotie, for instance, has lost much of its classic, ethereal aroma since the use of viognier as a blending/co-fermenting grape has declined.

In our case, I wanted to experiment with the idea of fermenting an entire vineyard (or at least a proportional, representational fraction thereof ) into a single wine.  This was our initial impetus for our Home Vineyard; five different varieties, all fermented together if possible, but one resulting wine.

We've come close to this idea elsewhere.  Our nebbiolo-based blend, Piedi Grandi, happens to be made from 3 different grapes (in most years) from a single vineyard.  The Josephine + Mariposa, a grenache/mourvedre blend, is also from a single vineyard site.  (There are some grenache blanc vines out there, too, at the J+M site, so maybe some of that will sneak into future vintages and complete the circle.  One can hope...)

I am also interested in drinkability.  Sometimes, you want and need a lighter red for summer grilling, for hotter days, or just plain sitting on the deck and watching the sun go down.  I think our reds (and whites, too) are fun and interesting to drink young (and reward a bit of patience in the cellar with additional complexity), but they are also, because of where we are, sometimes a bit larger structured.  Sleeker wines are called for in the summer.

One answer has always been to drink rosé.  Or Pet Nat.  Or beer.  But red wines should have a place in summer, too.  Hence the desire to make this Jambalaia.

As of last year's harvest, I hadn't found the right site to make a single vineyard red/white/whole-monty type of wine, so this version, the 2013, is comprised of 30% syrah, 28% mourvedre, 23% marsanne and 19% grenache noir from several well-known sites around my area.  The grenache and syrah are from the Fenaughty Vineyard.  The marsanne hails from Sumu Kaw, and the mourvedre comes from the Sumu Kaw, Swansburough, and Ambrosia vineyards.  A truly pan-county wine with pedigree!

We aimed to pick for freshness. We fermented everything with ambient yeasts and whole clusters, and pressed the wine off early to avoid harder tannins.  The wine was aged in tank and large (600 liter) barrels.  It was bottled 8 months later, unfiltered.

The result is really fun.  Open fruit aromas with a touch of garrigue lead to juicy, fresh plum flavors, very lively, with a nice balance of texture, fine tannin, acidity, and minerality.  One taster commented that it reminded him of a lighter, more approachable Josephine + Mariposa.  I'd say that was just about right.  Definitely something of a classic Cote du Rhone about it.

Drink this wine now and through the next several years, preferably with a slight chill.  About 30-40 minutes in the fridge ought to do it. 

We also have bottled a small quantity of this wine in magnums (1.5l).  Perfect for larger get-togethers, hanging out in the backyard, gift giving, extended drinking sessions...

108 magnum bottles made.  Cork finish.

$45 per 1.5 liter bottle. Net price.  Maximum 2 per customer please! This item will ship separately. Applicable sales tax and shipping costs not included in the price.


You may be able to find our wines at the following locations in California:

Domaine L.A., Arlequin Wine Merchant, Buzz Wine & Beer, Alma, Vintage Berkeley, Sotto, Canyon Market, Chez Panisse, Local Mission Eatery, Rainbow Grocery, Vineyard Gate, Passionfish, Mission Cheese, Salt’s Cure, Hidden Vine, The Wine House, Bar Covell, Bi-Rite Market, K&L Wine Merchants, Papilles, Gorbals, Jonathan Downtown Club, The Wine Lab, Sacramento Natural Foods Co-op, Barbacco, Fundamental LA, Gitane...

More are being added all the time...

Retailers: Please contact one of our distribution partners!

CA: Cleanskins Wine LLC / Amy Atwood


NY: David Bowler Wine


MA: Olmstead Wine Co.


NC: {proof} wine & spirits

Cream Wine Company

(c) 2014 La Clarine Farm


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