Jared and Tracey Brandt have been making wine naturally in California since the 2003 vintage, they can be seen as pioneers of this style of wine in California. They had just returned from spending the year 2002 in France with famed winemaker Eric Texier, learning everything they could, from winemaking to marketing. Their wines are almost entirely unfined and unfiltered, and the only additive they use is a small amount of sulfur, at bottling. They have their own beautiful winemaking facility located in Berkeley, where they can assure that all their fermentations take place with only their vineyards own wild yeasts.
You can read Jared and Tracy’s manifesto on their wonderful website, which does an excellent job of explaining how they work.