The wines from this winery are always some of the most interesting bottlings from California that I taste. Made in minimalist fashion, without sulfur additions and usually with long macerations followed by bottling without fining or filtration, they are definitely not for those who demand squeaky-clean, by-the-numbers winemaking. That said, I don't recall any recent Donkey & Goat wines showing excessive funk, gaminess, oxidation or re-fermentation, all qualities that I think plague too many wines made in the 'natural' fashion. The white wines can be wild and hazy guys but not in the scary biology-experiment way that makes so many "natural" white wines resemble cider or Gueuze beers, or even just garden-variety vinegar. (JR)
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