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Leeds says he primarily dry farms to make better wine.
"You use what Mother Nature gives you," said the 72-year-old owner of Canard Winery, who dry farms all his grapes, including cabernet sauvignon and merlot.
His daughter, a wine consultant, has helped winemakers in Southern Napa's Coombsville area convert their irrigated vineyards into dry farms because of water restrictions on expanding vineyards.
Now that the soil is beginning to dry, farms across the state are starting to put seeds into the ground and harvest the land for the first time since 2012.
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"Dry farming is absolutely crucial," he said.
In the valleys dry farming prevails.
The Central Valley is largely inhospitable to dry farming.
Dry farming certainly requires a special set of steps.
Scientific dry farming is more useful in semiarid regions.
"The hardest part about dry farming is actually convincing people it works," Bucklin says.
But in California, where irrigation is now the norm, dry farming has become a forgotten art.
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