Magnolia specializes in winemakers focused on the natural-winemaking process.
are always full, keeping oxygen out of wines and decreasing the potential for unwanted microbial growth.
Organic viticulture and clean winemaking While half of Magnolia’s clients make wine naturally, practically all clients bring in organically grown grapes. For Sporer, this is a major win. Sporer sees his responsibility first- and-foremost as promoting organic viticulture in Sonoma County and beyond. He’s even worked with local vineyard managers to consult on their transitions from conventional farming to organic. Creating a space where working with organic grapes is the norm is a true triumph for Sporer. There’s a general misunderstanding that natural wineries should be rustic or, in other words, that cleanliness can be a hindrance to making natural wine. Sporer is keen to point out that due to the delicate nature of native yeast fermentations and the lack of preservation provided by added sulfur, you in fact need to work extremely cleanly to make good natural wine. In his words, “If you want to make natural wine, your winery needs to be extra clean and you need to be double-y attentive.” Magnolia prides itself on its cleanliness, making it a great place to make natural wine without flaws. Exposure to oxygen in natural winemaking can also be problematic. When working with limited equipment, small- scale winemakers are sometimes not able to fill tanks to the point where they are devoid of oxygen. That’s where variable capacity tanks come in handy, and Magnolia is conveniently equipped with several. These tanks can be adjusted so they
Fostering community at Magnolia While Magnolia is not a full-fledged natural winemaking facility, it’s beginning to trend in that direction. The roster of clients making wine naturally at Magnolia presents a who’s who of natural winemakers in the town of Sonoma: Maison des Plaisances, Marioni Wines, Fresco, Isa Wines, Jumbo Time Wines and Wavy Wines. It is this group of winemakers and their inherent urge to collaborate that makes working out of Magnolia so special. Sporer fosters a collaborative and engaged community in part by hiring clients to work for Magnolia during the busy season. It’s all too common in the world of natural wine for harvest internships to go unpaid. In an effort to avoid unpaid labor and support winemakers who are just getting their start, Sporer encourages his clients to apply for part and full- time roles during harvest. The clients who Sporer hires on are then offered heavily discounted crush fees. Whether or not a client is hired on as staff, they are all encouraged to partake in as much of the winemaking process as they’d like. Sporer requires all clients to have their own insurance and then gives them free reign to literally jump in: foot treading grapes, punching down ferments, racking wines, etc.
April 2024
NorthBaybiz 57
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