As linked in WineTerroirist, there's an interesting article by BetsyAndrews:
https://daily.sevenfifty.com/the-wine-mavericks-that-heralded-a-new-generation-at-u-c-davis/
on a (small) group of winemakers coming out of Davis whose focus is on making natural wines. They feel
that bringing a scientific background into play in making natural wines they eliminate the faults that plague
natural wines, like brett-laden & mousey wines, made by seat-of-the-pants natural winemakers. I've tried
the MarthaStouman natural wines and they're quite good, clean & well-made. I'm not sure, though, this is gonna
play well with SweetAlice!!
What particularly interested me is the encouragement they got from Enology/Vit faculty like AndyWaterhouse
and AndrewWalker. That's a very good sign. What also struck me is that some of them, as students, were making
natural wines there in the UC/Davis Mondavi winemaking facility, a state-of-the-art winery filled w/ high-tech equipment
that boggles the mind.
Anyway...a good read.
Tom