At an elevation of 2,500 feet, La Clarine Farm produces wines that are as natural as they can be while capturing the terroir of the Sierra Foothills. They are among the pioneers of the US's burgeoning "natural" winemaking movement, which aims to return viticulture and winemaking to their ancestral practises.
Marsanne, Grenache, and Syrah are used in the "Jambalaia Rouge," which is composed of 59 percent Mourvedre. According to the winemaker, this blend is less tannic than the one from the previous year and is good to drink right away. It can even be served slightly chilled with grilled meats and spicy dishes.
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