The Vegan Vine
The Vegan Vine Wines are made entirely without any animal products.
Animal products can be utilized as fining or filtration aids in the wine making process. They assist by removing solids. Although typically filtered out of the wine prior to bottling, the use of these animal ingredients can make many wines unsuitable for vegans. The most common animal ingredients used in making wine are:
- Isinglass: a very pure form of gelatin from sturgeon fish bladders
- Gelatin: extract from boiled cow’s or pig’s hooves and sinews
- Albumin: egg whites
- Caseins: a protein from milk
The Vegan Vine Wines are grown and produced by Clos LaChance Winery, a family-owned operation located in the Northern Central Coast of California. Clos LaChance was founded in 1992 by Bill and Brenda Murphy. Today they work side-by-side with their two daughters to ensure the tradition of the winery continues to flourish.
Clos LaChance is proud to be Certified Sustainable by the California Sustainable Winegrower’s Alliance. Certification for the winery and 150 acres of Estate vineyards was obtained in 2010. For more details about the sustainable winegrowing practices and techniques utilized at Clos LaChance Winery, please click here.
The Vegan Vine was developed when Clos LaChance’s Vice President of Sales Cher Engelstad had some questions from her Vegan daughter. She was curious if Clos LaChance’s wines were suitable for her animal-free lifestyle. After meeting with the production team, Cher determined we could make a line of Vegan wines that were high quality—and educate Vegans in the process.
After working with various government agencies, Clos LaChance was able to develop an acceptable package that would achieve the goal of educating Vegans and other interested parties about animal products that are often used in wine production.
The Vegan Vine Wines are made in accordance with the policies of the California Sustainable Winegrowing Alliance.
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