La Clarine Farm

Country of Origin: USA
Location: Sierra Foothills
People: Hank Beckmeyer & Caroline Hoël, Owners | Hank Beckmeyer, Winemakers
Viticulture: Practicing Biodynamic


La Clarine Farm 2020 Albarino, Sierra Foothills Login In Stock
La Clarine Farm 2019 Chardonnay, Sierra Foothills Login In Stock
La Clarine Farm 2019 Petit Manseng, Sierra Foothills Login In Stock
La Clarine Farm 2018 Viognier, Sierra Foothills Login In Stock
La Clarine Farm 2019 'Rose Alors!' Sierra Foothills Login TFL NR In Stock
La Clarine Farm 2017 Mourvedre, Cedarville Vineyard, Sierra Foothills Login
La Clarine Farm 2018 'TCB' Syrah/Viognier Co-Ferment, Sierra Foothills Login In Stock
La Clarine Farm 2017 'B-Sides' (Mourvedre/Syrah), Sierra Foothills Login TFL NR
La Clarine Farm 2017 'Funky Drummer' Red Wine, Sierra Foothills Login
La Clarine Farm 2017 'Sumu Kaw' Syrah, Sierra Foothills Login
La Clarine Farm 2018 Zinfandel, Sierra Foothills Login TFL NR

Media Links
Chefs Feed: Water for Chefs - Cara Chigazola - Tobin, Oleana, Cambridge California's Most Interesting Wines: Tasting the 7% Solution
Vault29: #Intoxicating Ruminations: Punk #Wine of the Peasants
The Feiring Line: Interview with Hank Beckmeyer of La Clarine Farm
Wine Terroirs: La Clarine (California)
Hawk Wakawaka Wine Reviews: 26 Hours in El Dorado
Wine Enthusiast: The Sierras' Rhone Warriors
Food Republic: Cult California Wine With A Zen Premise
SFGate: Vigneron lets nature be the winemaker

Social Media Links
Twitter: @LCFwino
La Clarine Facebook

La Clarine Farm is the vision of Hank Beckmeyer and Caroline Hoël. Hank and Caroline met in Europe when Hank was touring with his band Half Japanese. Caroline is from Lyons, France. Together, they moved to Germany and worked in the music industry. The wine bug bit Hank while living in Europe. He developed a palate for natural wines, or wines which express little to no influence of the winemaker. From time in Ardèche and Savoie, Caroline had learned to make cheese. What goes better hand in hand then wine and cheese? In 2001, Hank Beckmeyer and Caroline Hoël left Europe to start La Clarine Farm on ten acres of wilderness in the Sierra Foothills.

Organic from the beginning, they purchased goats for La Clarine cheese and planted vines. (Caroline has since stopped making cheese, but they still have goats.) The vines were and still are planted from seeds or cuttings and grown on their own roots. Today, La Clarine Farm has about 2.5 acres of Tempranillo, Tannat, Syrah, Mourvedre and Cabernet Sauvignon. The head-trained vines grow alongside flowers and grass.

For a few years, the farm was certified biodynamic until Hank read The One-Straw Revolution. Written in 1975 by Japanese rice farmer Masanobu Fukuoka, the book preaches an idea called “do nothing” farming. According to Beckmeyer, “[The book] encapsulates the same ideas as biodynamics but is unburdened by the feeling that farmers need to always 'do' things to make the plants grow." Today, Hank is a minimalist in the vineyard as well as in the cellar with no viticulture certification.

In the vineyard, Hank does not plow, use herbicides, use pesticides or use fertilizer. He irrigates a few times a year because the soil is not very deep. He also prunes the vines in the winter and some excess shoots in the spring. Fruit is rarely removed. The vines are pretty much left alone to grow as they please.

In the cellar, Hank does not use any additives during fermentation. All fermentations are natural, with native yeast, without temperature control and occur at a natural pace. For example, he has had some fermentations stop in the winter and begin again in the spring. He does nothing to prevent this timeline. None of the red grapes are destemmed. Pigeage is used before pressing. Wine is rarely racked off the lees. Only a small amount of SO2 is added at bottling; bottling occurs straight from the tank. Neutral vessels are mainly used for fermentation and aging. Small amounts of aged oak are sprinkled into the mix.

In addition to La Clarine Farm, Hank’s winemaking experience includes time at Hank Terre Rouge in Plymouth and assistant winemaker at Sobon Estates.


  • La Clarine Farm 2017 'B-Sides' (Mourvedre/Syrah), Sierra Foothills
    The Feiring Line
    Rating: NR (10/11/2019)

    Conceived as the b-side to his Funky Drummer, the grapes for this wine come from volcanic soiled plots, around 3000 feet up. Young mourvèdre comes from near Camino. Mature syrah is from down the block at Sumu Kaw. Per usual, 100% full cluster here. I swear you can feel a generational tension between the two vine blocks, but in the end they get along brilliantly. Easy. Fun. Delicate. Some fizz, but not too much. Tastes like leather under dried persimmons.
  • La Clarine Farm 2018 Zinfandel, Sierra Foothills
    The Feiring Line
    Rating: NR (9/25/2020)

    In his day job years back with a conventional producer, Hank vinified plenty of zinfandel, but this is the first he has made to his specific standards and aesthetics. This is whole cluster, raised in flextanks. The Suma Kaw fruit is peppery! The opposite of jam, with tarry underripe tannin, the second day the Suma Kaw comes out with that pomegranate fruit and some berry notes that slip just under the radar.
  • La Clarine Farm 2019 'Rose Alors!' Sierra Foothills
    The Feiring Line
    Rating: NR (7/15/2021)

    In an ocean of this season’s rosés, none spoke to me. Then this came along. In 2019, Hank’s wines were gorgeous, and this rosé is a perfect example of grapes under grace. The mourvèdre comes from the righteous Sumu Kaw Vineyard. Salty. Saline. Wind and rain and… a salty beach plum. It has a little cherry, sweet fennel, spark, and a lot of delicateness. After a week open, it was just as juicy as six days previous. This wine does what it’s supposed to do: refreshes. The wine will effortlessly eases you into and through the summer. And if you lay it down, this rosé will bring in 2022 as well. Buy by the case… if you can find it.