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 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. 



270 cases made.  Screwtop closure. 12.8% alcohol. 


$20 per 750ml 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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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.  Maximun 2 per customer please! This item will ship separately. Applicable sales tax and shipping costs not included in the price.



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2013 Jambalaia Blanc








The newly renamed Jambalaia Blanc (previously known as “the white blend”) is composed of  59% Viognier, 24% Marsanne, 10% Petit Manseng, 4% Fiano and 3% Arneis.  Direct, whole cluster pressing, ambient yeast fermentation, no added anything (until a small dose of sulfites at bottling), and aging sur lie in tank have yielded a wine with wonderful aromatics, nice richness (thanks to the completed malolactic fermentation), and an intriguing intensity in the finish (thanks to the Petit Manseng).  And, at 12.7% alcohol, you sure can drink a lot of it!


This is quite a complex wine, and it seems to be able to stand up to pretty much any food we've tasted it with.  I believe it is going to age nicely, too; last year's version is singing right now, about a year after it was released, and I feel this vintage is even better.


245 cases made.  Screwcap closure.


$20 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.



Buy Nowhttp://secure.laclarinefarm.com/cgi-bin/UCEditor?merchantId=LCF&ADD=13JAMBABL




2012 piedi grandi







Another red blend, this time from deeper volcanic soils.  Composed of 54% Nebbiolo, 42% Mourvedre, 3% Syrah and 1% Semillon, this wine never fails to make us smile each year.  From its rather serendipitous origins, it's become one of our favorites for spring- and summertime dining (and drinking).


Ambient yeast fermentation, foot stomped whole clusters, no sulfites added until bottling (and just enough then to protect the wine from the stresses of bottling) and aging entirely in tank help to give this wine a juicy and pure personality.


Intensely aromatic, lighter in body but full in flavor, with a tannic / acid backbone so typical of nebbiolo, this wine pairs well with a variety of dishes.  Its versatility is what makes it so much fun.  The wine gains complexity with air, and becomes spicier with time in the bottle (the 2010, for instance,  is quite nice right now).  Try, if you can, to hold on to a few bottles for future exploration!


$25 per bottle. 156 cases made.  Screwcap closure.  14.2% alcohol by volume. A 20% discount will be applied on purchases of 12 bottles or more.  Applicable sales tax and shipping costs not included in the price.



                       



                                           

2013 Rosé








The rosé is comprised of 74% Syrah and 26% Mourvedre, both grown specifically for making rosé.  The syrah comes from a north-facing parcel on coarse decomposed granite, and the mourvedre comes from deeper volcanic loam.  Both were picked early to preserve freshness and pressed directly into tanks without any additions, where the ambient yeasts worked their magic.  Later, a secondary, spontaneous malolactic fermentation occurred, which helps to round out the middle of the wine nicely without compromising the fresh acidity in the finish.  A small amount of sulfites were added at bottling.


This year's version seems dominated by the mourvedre (at least right now) – the wine shows a lot of herbal, earthy, mineral and grapefruit tones.  This is definitely not a tutti-fruity rosé!  It clocks in at 12.1% alcohol, so it's a pleasure to gulp down with seafood, grilled chicken and other summertime foods.  I would suggest you hold onto a few bottles for Thanksgiving...if you can.


148 cases made.  Screwcap closure. 


$17 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.







                                     

2012 josephine + mariposa







In the summer of 2012, as we walked through the Fenaughty Vineyard in El Dorado county's Apple Hill area, ace-grower Ron Mansfield and I discussed vines and wines and the sort of things I was looking for.  I told him of my increasing interest in vineyard specific blends, how I felt that often a blend is a more complete picture of a particular soil and site. I explained that I was looking for vineyards which can express themselves through whichever variety (or varieties) were planted there. Which varieties were there was (almost) of secondary importance. In short, a great site with the right grapes.


Ron kept mentioning a vineyard in a “town” called Swansboro.  A quick lookup on my phone revealed Swansboro to be, apparently, the intersection of two roads. He told me of a vineyard with grenache blanc, grenache noir and mourvedre, plus a few other scattered patches of interesting varieties.  The soil, he said, was particularly interesting.


We met a week or so later to drive to Swansburo.  Down an old, one-and-a-half-lane road into a steep  canyon, over the coolest one-lane, wooden suspension bridge I've ever seen, and back up the other side of the canyon to a small vineyard perched at the top of what looks to be an old lava cap.  Head-trained grenache and mourvedre vines.  Loamy soil with bits of yellow rock poking up here and there.  My soils app identified the site as sitting on the Josephine/Mariposa Complex. Gravelly loam underlaid with yellow slate.


We walked through the vines.  It was one of those experiences when you just know this is a special place.  Down at the bottom of the vineyard was a huge pile of rock that had been cleared when the vines were planted.  Crumbly, yellow slate.  Yes!


Without hesitation, we reached an agreement on getting me some grapes.  I was most interested in the grenache noir, and I took a little mourvedre, too, to see what it was like.


Once the grapes were delivered, back at La Clarine Farm, we foot stomped both lots and let them ferment.  Wonderful aromas.  We pressed them after 8 or 9 days into older 600 liter demi-muids, again keeping the grenache and mourvedre separate.  We instantly felt we had something special going on – the aromas and flavors were quite different than what we get from our more normal soils here, decomposed granite.  We were also amazed that the grenache and mourvedre shared more similarities than differences (I probably couldn't tell them apart in a blind tasting), again leading us to feel that this vineyard site was indeed special.


After a few trials, we decided that blending them together made the most complete picture.  The final blend is 72% grenache and 28% mourvedre. The aromas are classic, old-school grenache – pure, high-toned fruit, some dried herb, and wet, chalky stones.  The wine is certainly full-bodied, but surprisingly light on its feet.  The mourvedre adds its structure to the blend.  The finish wraps itself around you in a bear-hug of minerals and fine tannins. Again those stoney flavors!  This wine seems to have the balance, energy and structure to age gracefully for many years. Think of Collioure, or Priorat before all the new oak salespeople showed up. 


Give the wine plenty of air and time to unravel itself.  Try it with robust winter fare; we can't wait to try this with a cassoulet.



280 cases made.  Screwtop closure.  14.6% alcohol.  Racked only once and bottled unfined and unfiltered, with a small 20ppm sulfite addition.


$26.00 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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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

www.amyatwood.com

214.929.3699



NY: David Bowler Wine

www.bowlerwine.com

212.807.1680



MA: Olmstead Wine Co.

http://olmsteadwine.com

917.597.8722

NC: {proof} wine & spirits
http://www.proofwineandspirits.com
919.932.0333






















(c) 2014 La Clarine Farm

 

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