Jonathan Cristaldi hits the wine trail in Santa Barbara.
11 winery profiles and over 170 wines reviewed.
Quick Links
Need-to-Know Highlights
Top 3 Consumer Takeaways
- Santa Barbara = Radical Value. From Pinot to Syrah to under-the-radar Rhône blends and whites, SBC offers a high level of quality—often in the $20–$50 range—that rivals more expensive regions in California.
- It’s Not Just Pinot and Chardonnay Anymore. While still strong in the classics, the region is redefining itself with stellar Sauvignon Blancs and Rhône-style wines.
- Destination Vacation. The region offers a host of hotel experiences from moderately priced to high-end lodgings, along with so many great dining and shopping opportunities, it’ll blow your brains. The tasting experiences are less expensive than Napa and Sonoma, and the feeling is laid back.
Top 3 Trade Takeaways
- Single-Vineyard and Site Specificity Are Driving Quality. Producers are doubling down on terroir expression—from Sta. Rita Hills Pinot Noir to Happy Canyon Sauvignon Blanc—offering serious storytelling power for sommeliers and buyers.
- High Scores, Low Prices = Sweet Spot for Retail and Lists. With 170+ wines scoring 90 or above (many over 95), and plenty priced under $50, SBC wines represent an outstanding quality-to-price ratio ripe for hand-selling and by-the-glass programs.
- A Region in Reinvention Mode. From Bryan Babcock’s strategic downsize to the Miller family’s push to elevate Bien Nacido’s stature, SBC is a region where legacy meets innovation. It’s a compelling story for consumers and a smart bet for forward-thinking wine programs.
Notes on the Vintages
- 2019. An exceptional year. Drink now through early 2030s.
- 2020. A very good vintage for the region, enjoy the reds until late 2030s.
- 2021. World-class wines. Enjoy some whites and most reds for decades to come.
- 2022. Another very good year. Drink now through late 2030s.
- 2023. Extraordinary vintage. You’ll be drinking certain whites and many reds now until the late 2040s.
- 2024. Too early to tell, but variable and likely a vintage to enjoy now and into the mid-2030s.
“Santa Barbara = Phenomenon”
That’s the bold calculus from Bryan Babcock, when summing up the impact that Santa Barbara County’s diverse landscape has on their winegrowing potential. Speaking of landscapes, Babcock is a winemaker who knows a thing or two about the evolving landscape of the wine industry.
As consumers become more selective—or more hesitant to shell out $50+ for a bottle of wine—Babcock’s message rings clear: stick to your craft. With younger folks gravitating their limited disposable income toward cannabis, opting for non-alcoholic alternatives, and others drawn to flashy labels and celebrity-endorsed beverages, the challenge is real.
But if your fruit is exceptional, your farming practices are top-notch, and you can spin a good yarn, you’ll find your footing in this “dynamic” (some might say hellish) market.
Babcock’s story is emblematic of the SBC modern wine gestalt. Once a bustling 20,000-case winery, Babcock made a strategic pivot about 15 years ago, scaling back to around 5,000 cases. This shift allowed him to escape the endless cycle of sales calls and return to what he loves most: crafting wines.
His journey began like some many in the wine industry — making wine in a bathtub. Right? Remember when you did that? (Insert any face emoji here that pops into your head). I didn’t ask Bryan about his bathtub wine, but it’s an oft-told tale that he made it while studying enology at UC Davis.
Here’s the thing: He never completed his Master’s degree, opting instead to return home and assist his father, ultimately becoming a key player in the Santa Barbara winemaking scene—ever since.
Inspired by trailblazers like the late great Jim Clendenen, Babcock believes Santa Barbara County is still writing its story, with a “wild west” spirit that fuels its growth. While the region was once synonymous with Pinot Noir (thank you, Sideways!), Babcock now argues it’s all about the phenomenon of Santa Barbara, showcasing its diverse climates, soils, and grape varieties.
This diversity, combined with relative value for quality, might be the most exciting aspect about Santa Barbara County’s wine scene, for both avid consumers and the trade alike. Come for the Pinot and Chardonnay, stay for the (for now) under-the-radar and under-priced Rhône gems.
Santa Barbara County's Unique Geographical and Geological Attributes
Santa Barbara County spans a truly unique section of southern California, about 100 miles north of Los Angeles, wedged between the Pacific Ocean and the Santa Ynez Mountains. What is unique is that the mountains have an unusual east-west orientation, which funnels Marine air inland, creating a patchwork of microclimates and diverse growing conditions along the Santa Ynez River and other cooridors, leading to cool, foggy mornings, constant breezes, and a host of varying micro-weather patterns that make it a grape-growing playground for winemakers like Babcock.
The landscape is a feast for the eyes, in the most Californian ways possible: rolling hills, canyons, and valleys, with vineyards thriving at elevations ranging from sea level to well over 1,200 feet. The state of Rhode Island can comfortably fit into Santa Barbara County twice. Traversing the length of the county is equivalent to driving from San Francisco to Sacramento —about an hour and a half.
The region enjoys a cool-climate designation, thanks to the Pacific marine influence that keeps temperatures in check and extends the growing season. Summers are warm and dry, while winters are mild. Several grape varieties think the spot looks sweet, too.
Viticulture in Santa Barbara County has a rich history, dating back to at least 1782 when Spanish missionary Father Junipero Serra planted Mission grape cuttings in what is now the Milpas District. The introduction of Vitis vinifera occurred in 1884, when French grapes were planted on Santa Cruz Island.
Fast forward to today, and you’ll find over 300 wineries in the county, ranging from charming family-run operations to larger, established producers. Compared to other California wine regions, Santa Barbara offers a delightful surprise: many quality wines are available in the $20-$50 range. And that, friends, is probably the secret ingredient to SBC’s wine market stew.
Great Grapes: The Rockstar Wines of SBC
The primary grape varieties include Chardonnay, Pinot Noir, Syrah, Cabernet Sauvignon, and Sauvignon Blanc.
Pinot Noir, the region’s star red grape, flourishes in the cooler microclimates, in the Sta. Rita Hills AVA, where it loves to struggle in the sedimentary soils with sections of diatomaceous earth and limestone that kick up behind the car like moon dust, resulting in wines with elegant structure, vibrant red fruit aromas, and a silky texture.
Chardonnay, meanwhile, the reigning white grape, typically showcases a pleasing balance of acidity and fruit ripeness that spans from citrus to orchard and stone fruit flavors, enhanced by a kind of sea-spray minerality that is a result of the area’s coastal influences.
Sauvignon Blanc, Syrah, and Cabernet Sauvignon are varieties to watch. Producers like Dragonette Cellars are making multiple single-vineyard Sauvignon Blanc wines to showcase nuances in sites across the Happy Canyon of Santa Barbara AVA, while producers like Melville, Stolpman, Dragonette, Piedrasassi, The Hilt, and Jonata are re-defining the style of highly complex American-grown Syrahs.
In recent years, adventurous winemakers have turned their attention to alternative grape varieties like Grenache, Mourvèdre, Counoise, and Viognier. These Rhône-style wines are gaining popularity among consumers and industry insiders alike, proving that Santa Barbara can produce complex, food-friendly offerings that keep palates excited.
It’s critical, too, to remember that SBC stretches north to Santa Maria Valley, home to Presqu’ile Winery, producer of exceptional Pinot Noir and Chardonnay and Syrah wines, and further north is the iconic Bien Nacido Vineyards—a site that was part of the 1837 Spanish land grant named Rancho Tepusquet.
Bien Nacido’s success is instrumental to SBC’s success, where the late Jim Clendenen made is world-famous Au Bon Climat wines from a winery smack in the middle of the vineyard. And the vineyard itself is just incredible to behold — extreme hillsides and a patchwork of aspects and slopes and soils are home to Chardonnay, Pinot Noir, Syrah grapes, Pinot Blanc, Roussanne, Marsanne, Viognier, Grenache, Mourvedre, and Nebbiolo. It’s a coveted site that so many winemakers want a piece of. The Miller family has owned it since 1969, and another plot of land eight miles southwest, called Solomon Hills, which they purchased in 1999.
The Millers are on a mission to raise the stature of the entire area in the same way that Andy Beckstoffer sought to identify “Grand Cru” vineyards in Napa, by requiring a high bar of quality that must be met if producers want to use the name of the vineyard on the label.
For visitors, Santa Barbara wine country is a treasure trove of experiences, from intimate tastings at boutique wineries to larger, established vineyards. Many tasting rooms take full advantage of the region’s stunning scenery, offering breathtaking views and outdoor spaces perfect for sipping and savoring. The culinary scene is equally enticing, with numerous farm-to-table restaurants showcasing local produce and thoughtful pairings that elevate the wine experience.
For industry professionals, Santa Barbara wine country represents a vibrant and evolving market. The region’s commitment to sustainable practices and intense focus on single-vineyard wines, farming the right grapes in the right terroir, and tremendous value potential position it as a major contender in California’s wine landscape.
Fast Facts: Santa Barbara County Wine Country
- The wine industry in Santa Barbara County dates back to the 18th century when Spanish missionaries planted vineyards in the area. By the late 1800s, there were at least 45 separate vineyard plantings in the region.
- The modern Santa Barbara wine industry began to take shape in the 1960s, with the first commercial vineyard opening in Santa Maria Valley (and the foundation of Santa Barbara Winery in 1962).
- The picturesque landscapes of Santa Barbara County have made it a popular location for television and film productions (most notably the film adaptation of Sideways, which did much to boost the popularity of the region and its Pinot Noir reds).
- As of 2025, Santa Barbara County is home to seven AVAs (including Santa Ynez Valley, Sta. Rita Hills, and Santa Maria Valley), and nine separate wine trails.
- Various wine-related events are hosted in the area annually, including the Santa Barbara Vintners Festival and California Wine Month in September.
- In 2025, Santa Barbara County boasts more than 300 wineries and over 11,000 acres of vineyards with around 75 different grape varieties planted.
- Chardonnay and Pinot Noir dominate plantings here, but Syrah, Sauvignon Blanc, Grenache, Cabernet Sauvignon, and Pinot Gris also have significant footholds in terms of acres planted.
A Note on the Scores
In this report, of the more than 170 wines reviewed, not one wine scored under 90 points. They are all in the grade-school “A” range (from A- to A++). The quality is outstanding, and consumers have their pick of the lot.
A year ago, rating many SBC wines for Decanter, a found a show-stopping Chardonnay in Dragonette’s Black Label 2021 release, and gave it 100-points. It was pure perfection in every sip and stayed that way for more than three days.
My tastings on this trip revealed a plethora of fabulous wines scoring above 95. In particular, I was bowled over by the wines from Matt Dees at The Hilt. What you need to know is that historically, The Hilt wines are so structured, so acid-driven, and coiled up, that they need at least half a decade just to unwind. In 2023, after years of adjusting farming practices in their estate Radian Vineyard (the header image of this report), Dees nailed it. His 100-point 2023 Radian Vineyard Pinot Noir is a perfumed, complex, dynamic wine that hits every mark with an approachability that is rare for his winemaking style. Enjoy it now and keep enjoying it through 2050 at least.
Readers, you simply can’t go wrong in Santa Barbara. From quality to price, to the scenic backdrop of the majestic mountain ranges to the fun tasting experiences, it is the place to be, and the place to be seen — sipping on something delicious.
SANTA BARBARA COUNTY
PRODUCER FEATURES
JONATA and The Hilt Estate
Address: 2240 Santa Rosa Road, Lompoc, CA 93436
Year Founded: JONATA was established in 2004; The Hilt Estate founded in 2008
First Vintage Released: JONATA released its inaugural 2004 vintage in 2007; The Hilt debuted with the 2014 vintage, released in 2016.
Owned by: Stan Kroenke
Estate Overview: JONATA and The Hilt represent two distinct but philosophically aligned estates in Santa Barbara County, both under the stewardship of owner Stan Kroenke.
JONATA is located in Ballard Canyon on a 600-acre estate, with 84 acres planted to over 14 grape varieties in fine Careaga sand. Core varieties include Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Sauvignon Blanc.
Wines: The Wines of JONATA
In 2014, The Hilt acquired a 3,600-acre property in the southwestern corner of the Sta. Rita Hills AVA, encompassing three vineyard sites: Radian, Bentrock, and Puerta del Mar. Bentrock and Radian—two ridgelines that each host roughly 100 acres of vines—serve as the heart of The Hilt’s estate program. Pinot Noir and Chardonnay form the foundation of The Hilt’s production, with smaller plantings of Syrah and Riesling.
Wines: The Hilt Estate Wines
Winemaking and Grapegrowing Philosophy: Matt Dees, a self-proclaimed soil geek and devoted vigneron, has led winemaking at both the Hilt and Jonata since their inception. His hands-on, vineyard-first approach defines the house style of both The Hilt and JONATA, emphasizing intuition, observation, and continuous learning in both farming and cellar work. At The Hilt, the Estate Chardonnay and Estate Pinot Noir reflect a blend of clones, elevations, soil types, and exposures across Radian and Bentrock, producing vineyard-designated bottlings that showcase the distinct character of each site. JONATA focuses on varietal-dominant, estate-grown blends that channel the energy of California fruit through a lens of Old-World structure and terroir expression.
Interesting to Note: Though renowned for its vineyards, the JONATA estate is largely composed of wild, undeveloped land—including ancient oak groves, fruit orchards, gardens, and a thriving mix of animal life.
Talking to Matt Dees about Radian Vineyard and Bentrock Vineyard, for those of you familiar with these sites that run up against the western boundary of the Sta. Rita Hills AVA, until you’re there, standing in Radian and walking toward Bentrock, you don’t realize just how uniquely defined each vineyard is.
“Once you segue into Bentrock there’s more churt (reddish soils),” explains Dees, “which are stones that radiate more heat.”
Matt handed me a stone at around 4 pm on the Friday in late May, when I was touring the site with him. It was hot, and it continues to radiate heat into the evening, which is a significant difference between Bentrock and Radian. As Dees explains, “Bentrock has a lot of this churt, but true Radian is more diatomaceous earth,” with less radiant heat in the evening, ripening takes longer.
Melville Vineyards & Winery
Address: 5185 East Highway 246, Lompoc, CA 93436
Year Founded: 1996
First Vintage Released: 1999 vintage, released in 2000
Owned by: Ron & Chad Melville
Estate Overview: Melville is a family-owned organically-farmed vineyard and winery located in the Sta. Rita Hills AVA. The estate encompasses 148 acres across four parcels, with 140 acres planted to vines; primarily Pinot Noir, Chardonnay, and Syrah, with smaller blocks of Grenache and Riesling. All wines are grown, produced, and bottled on-site.
Wines: The Wines of Melville
Winemaking and Grapegrowing Philosophy: Melville embraces a vineyard-first approach, preferring to use the more European term “winegrowing” to emphasize the integral relationship between farming and winemaking. The vineyards are farmed organically and sustainably. In the cellar, wines are fermented in stainless steel open-top boxes with stem inclusion—a technique central to the house style, which contributes aromatic lift, savory spice, and fine-grained tannins. The long growing season in the Sta. Rita Hills means grape stems get fully ripe, and because they are included in fermentation, those ripe stems mean there’s no green or vegetal flavors in the finished wines — only bright spice. Adding to that brightness, the wines are aged mostly in neutral oak. With vines now more than 25 years old, the Melville team believes the estate is delivering its most expressive fruit to date.
Winemaker: Greg Brewer (1999–2015); Chad Melville (2015–present)
Interesting to Note: While recognized mostly for Pinot Noir and Chardonnay, Melville has more Syrah planted in the Sta. Rita Hills than any other vineyard—a testament to their confidence in Rhône varieties thriving in this coastal climate.
Babcock Winery & Vineyards
Address: 5175 E. Highway 246, Lompoc, CA 93436
Year Founded: 1978
First Vintage Released: 1983 Riesling, released in 1984
Owned by: Babcock Family
Estate Overview: The Babcock estate spans 150 acres in the Sta. Rita Hills AVA, with just a half-acre currently planted to vines. Once farming 65 acres of estate vineyards, Bryan Babcock was forced to tear them out—first due to phylloxera, then again due to Pierce’s Disease. In place of large-scale farming, Bryan has transformed his remaining vines into what he calls his “Laboratory,” a proving ground for his evolving farming concept known as Integrated Nature. Today, Babcock sources fruit from a network of vineyards across Santa Barbara County, allowing him to explore not only Pinot Noir and Chardonnay—core to his Sta. Rita Hills identity—but also Rhône and Spanish varieties from emerging sites.
Wines: The Wines of Babcock
Winemaking and Grapegrowing Philosophy: Bryan Babcock cites his Integrated Nature approach as seeking to work with, rather than against, elemental vintage forces like wind, sun, and even gravity. After years of chasing visual perfection in his vineyard rows, he now embraces a wilder, less manicured aesthetic—one that, in his view, yields more expressive fruit at lower sugar levels, with better balance and flavor. Babcock describes his winemaking as both classic and provocative. He aims for volume, richness, and intensity within a framework of balance. Babcock’s sourcing strategy focuses on partnering with growers who share his exploratory mindset. As he says, “Freedom rules.”
Winemaker: Bryan Babcock (1983–present)
Interesting to Note: Bryan Babcock made his first wine in a bathtub while studying enology at UC Davis—and never returned to complete his Master’s degree. Instead, he came home to help his father and stayed to become one of the region’s enduring winemaking voices, inspired early on by pioneers like Jim Clendenen. He believes Santa Barbara County is still in its early chapters, with its “wild west” energy alive and well. While the equation once read “Santa Barbara = Pinot Noir,” Babcock now argues it’s “Santa Barbara = Phenomenon,” referencing the region’s range of climates, soils, and grape varieties.
Crown Point Vineyards
Address: 1733 Fletcher Way, Santa Ynez, CA 93460
Year Founded: 2012
First Vintage Released: 2013 vintage, released in 2016
Owned by: Roger Bower
Estate Overview: Located in Happy Canyon of Santa Barbara, Crown Point is a 104-acre estate situated approximately 12 miles from the Pacific Ocean, between the Santa Ynez coastal range and the San Rafael Mountains. Of that acreage, 50 acres are planted to vines, focusing primarily on Bordeaux varieties (including Cabernet Sauvignon, Cabernet Franc, Merlot, and Sauvignon Blanc). While their estate white of Sauvignon Blanc is made in small amounts, Cabernet Sauvignon is the focus at Crown Point. The estate vineyard ranges up to 1,000 feet in elevation and features a mix of soil types, including loamy clay on the southern benchlands and gravelly soils on the northern hillsides. Cabernet Sauvignon thrives here, just 12 miles from the ocean as the crow flies. The elevation and coastal influence allow for a long growing season and complex tannin development, while the site’s natural stress and topographic diversity provide a foundation for site-expressive, age-worthy wines.
Wines: The wines of Crown Point
Winemaking and Grapegrowing Philosophy: Crown Point was founded with the goal of setting the benchmark for coastal California Cabernet Sauvignon. The team believes that farming in harmony with the land is essential to unlocking the full potential of their site, utilizing sustainable viticulture practices. Current winemaker Simon Faury especially emphasizes managing heat and ripeness across the site’s varied exposures and soil profiles. Faury has worked on identifying various blending factors, having identified softer tannisn derivin from the estate’s southern bench where vines are planted on Los Positas loam, while the more rugged, gravel-laced northern hillside vineyards yield more structured, robust fruit.
Winemaker history: Adam Henkel (2013–2019); Simon Faury (2019–present)
Interesting to Note: Crown Point is the only vineyard in the Santa Ynez Valley solely dedicated to Cabernet Sauvignon within 12 miles of the Pacific Ocean—offering a powerful, coastal expression of this classic variety from a region better known for producing Chardonnay and Pinot Noir. Under Faury’s direction, there’s a shift toward picking for a more acid-driven style, and with the release of the 2021s, the freshness factor has been increased tenfold. Something you can think about just before being greeted by the friendliest of winery dogs — there are four or five on any given day.
Stolpman Vineyards
Address of tasting room: 2434 Alamo Pintado Ave, Los Olivos, CA 93441
Year Founded: 1990
First Vintage Released: 1997 vintage, released in 1999
Owned by: The Stolpman Family. Founding Partners Tom and Marilyn Stolpman; Managing Partner Pete Stolpman (2009–present).
Estate Overview: Stolpman Vineyards is the founding vineyard of the Ballard Canyon AVA. The estate spans 218 acres, with 178 acres under vine. Primary varieties include Syrah, Sangiovese, Grenache, and Mourvèdre. Stolpman also sources fruit from vineyard manager Rubén Solórzano’s organically farmed sites in the Los Olivos District and Happy Canyon AVAs, expanding the portfolio to include Sauvignon Blanc and additional lots of Sangiovese and Grenache.
Wines: The wines of Stolpman
Winemaking and Grapegrowing Philosophy: Farming is rooted in sustainability and resilience (Stolpman is both CCOF Certified Organic and Demeter Certified Biodynamic), with a focus on dry farming and extreme deficit irrigation in the vineyard’s porous limestone soils. In wet vintages like 2023 and 2024, Stolpman’s mature vines were entirely dry-farmed, leading to naturally low yields, small berries, and intensified concentration. All fermentations are native, with a “hands-off” approach in the cellar. Gentle extraction techniques are used to preserve freshness and structure, and all wines—except L’Avion—are aged in neutral 500L French puncheons. As Pete Stolpman puts it: “We direct the vines to produce the best fruit possible, but the trade-off is it’s not very much fruit. Every year, we don’t irrigate from set to veraison. We give the vine only what it needs to survive.”
Winemaker: 1997–2000: A range of local winemakers produced small lots for the Stolpman label; 2001–2015: Sashi Moorman; 2016–present: Kyle Knapp (Head Winemaker). Operational Winemaker: Matt Nocas (2016–present); Assistant Winemaker: Tim Fimpler (2022–present)
Interesting to Note: Stolpman’s sustainability extends beyond farming. The estate vineyard crew is employed full-time, year-round, and shares in the profits of La Cuadrilla, a red blend made annually to support the team. Proceeds from La Cuadrilla go directly to crew members through weekly and year-end bonuses. Vignerons Ruben Solorzano has manged the vineyards at Stolpman since 1994. Author and wine critic Matt Kettmann has called him “the Grape Whisperer” and that’s exactly what he is. Ruben and his wife Maria are fully involved together, just as Pete’s wife Jessica balances working the wholesale market while raising her and Pet’s sons, August and Otto. It’s about as family-run as it gets at Stolpman, and the wines are as good as they’ve ever been. The future is very bright for this winery. Get on board as a wine club member before it’s too late.
Pete Stolpman explains the 'Mother Vine' project.
Dragonette Cellars
Tasting Room Address: 2445 Alamo Pintado Avenue, Los Olivos, CA 93441
Year Founded: 2005
First Vintage Released: 2005 vintage, released in 2007
Owned by: Brandon Sparks-Gillis, John Dragonette, and Steve Dragonette
Estate Overview: Dragonette Cellars does not own estate vineyards but instead maintains hands-on control over approximately 40 acres of vines through long-term partnerships with 15 vineyards across the Santa Ynez Valley and Sta. Rita Hills AVAs. Fruit is typically sourced on a per-acre or per-block basis, allowing for extensive collaboration on farming decisions—from pruning to canopy management to harvest timing. Primary grape varieties include Pinot Noir, Chardonnay, Sauvignon Blanc, and Syrah, with small lots of Grenache and Cabernet Sauvignon. Key vineyard sources include such notable names as Radian, Bentrock, Sanford & Benedict, and Vogelzang.
Wines: The Wines of Dragonette
Winemaking and Grapegrowing Philosophy: Dragonette Cellars has a vineyard-first approach as evidenced in how they execute their sourcing. All fermentations are conducted using selected yeasts (or native when suitable), and winemaking is minimalist, with an emphasis on gentle extraction, gravity flow, and restrained oak usage. The aim is to capture purity of fruit, site specificity, and natural balance, while preserving freshness and ageability.
Winemakers: Collaborative team: Brandon Sparks-Gillis, John Dragonette, and Steve Dragonette (2005–present)
Interesting to Note: Though Dragonette Cellars operates without estate vineyards, the team’s deep ties to their growers and their commitment to block-level farming decisions give them influence over the fruit they work with. This collaborative model—paired with a rigorous approach in the cellar—has earned Dragonette a reputation as one of Santa Barbara County’s most precision-driven and terroir-focused producers.
SAMsARA WINE CO.
Goleta Winery & Tasting Room: 6485 Calle Real, Suite E, Goleta, CA 93117
Los Olivos Tasting Room: 2446 Alamo Pintado Avenue, Los Olivos, CA 93441
Year Founded: 2002
First Vintage Released: 2002 Purisima Mountain Syrah, released in 2004
Owned by: Founded by Chad Melville (2002–2017); owned by Joan and Dave Szkutak (2017–present)
Estate Overview: SAMsARA produces small-lot Pinot Noir, Syrah, Grenache, and Chardonnay sourced from select vineyard micro-sites. The winery works closely with 11 vineyard partners, almost exclusively within the Sta. Rita Hills AVA, with one notable outlier: Larner Vineyard in Ballard Canyon, which supplies Grenache. SAMsARA’s vineyard partnerships are collaborative—each block selected is for its capacity to express site-specific character.
Wines: The Wines of SAMsARA
Winemaking and Grapegrowing Philosophy: SAMsARA’s partnerships with top growers help them target ripeness, acid retention, and balanced tannins in their fruit. Once the fruit reaches the winery in Goleta, a low-intervention, site-first approach takes over. Whole cluster fermentation is a hallmark of SAMsARA’s house style, often used at much higher proportions than regional norms. This technique allows stem inclusion to contribute savory aromatics, spice, and structural complexity. All fermentations are native, with extended macerations (3–4 weeks) and manual punch-downs. Free-run juice is separated from pressed lots, and pressing is done using a precision-controlled European bladder press. Oak is used with intent—generally 30% new—and large-format 500L French barrels are favored. Most wines age in neutral oak to preserve clarity and transparency. Every lot is vinified and aged separately with different combinations of whole cluster, press fractions, and barrel profiles.
Winemaker: Chad Melville (2002–2016); Matt Brady (2017–present)
Interesting to Note: SAMsARA is SIP Certified (Sustainability in Practice), reflecting a deep commitment to environmental responsibility across farming, winemaking, and business operations.
Liquid Farm
Address: 2445 Alamo Pintado Avenue, Suite 101, Los Olivos, CA 93441
Year Founded: 2009
First Vintage Released: 2009 (released in 2010)
Owned by: Jeff Nelson
Estate Overview: Liquid Farm focuses exclusively on Chardonnay and Pinot Noir, sourcing fruit from a selection of top-tier vineyard sites across Santa Barbara County, with which they have long-term relationships. Founder Jeff Nelson spent over two decades in fine wine sales, working with leading Champagne and Burgundy houses. His experience in the world of grower Champagne and terroir-driven Burgundy helped shape Liquid Farm’s site-focused style.
Wines: The Wines of Liquid Farm
Winemaking and Grapegrowing Philosophy: Liquid Farm focuses on creating complexity through blending—bringing together fruit from multiple sites to create a singular house style. Fermentation occurs with native yeasts, and the use of oak is restrained—focused on texture and aiming for a food-friendly, acid-driven, and age-worthy profile.
Winemaker: James Sparks (2013–present; previously with Dragonette Cellars starting in 2009)
Interesting to Note: Liquid Farm’s appreciation for Champagne goes beyond inspiration—Jeff Nelson also imports Champagne from small grower-producers, further tying the brand to the traditions and techniques that influence its style. In 2021, they released their first blanc de blancs Champagne, imported from Côte des Blancs Grand Cru (a collaboration with Pertois-Moriset’s family-owned Champagne House.
Holus Bolus & The Joy Fantastic
Tasting Room address: 2902 San Marcos Avenue, Unit B, Los Olivos, CA 93441
Year Founded: 2005
First Vintage Released: 2003 (Holus Bolus); 2016 (The Joy Fantastic)
Owners: Peter Hunken & Amy Christine MW
Estate Overview: Holus Bolus and The Joy Fantastic are the collaborative efforts of husband-and-wife team Peter Hunken and Master of Wine Amy Christine. In 2014, they established The Joy Fantastic Vineyard, a 5-acre certified organic site situated on the western edge of the Sta. Rita Hills AVA, planted to Syrah, Pinot Noir, Chardonnay, and Gamay. In addition to their estate vineyard, they source fruit from select vineyards in Santa Barbara County, including Bien Nacido Vineyard (Roussanne), Presqu’ile Vineyard (Syrah), and John Sebastiano Vineyard (Syrah).
Wines: The wines of Holus Bolus & The Joy Fantastic (Holus Bolus: Syrah, Roussanne, and the Genuine Risk blend (Cabernet Sauvignon & Cabernet Franc); The Joy Fantastic: Estate-grown Syrah, Pinot Noir, Chardonnay, and Gamay.
Winemaking and Viticulture Philosophy: Peter and Amy employ native yeast fermentations, minimal extraction techniques, and aging in neutral oak.
Winemakers: Peter Hunken (2005–present); Amy Christine MW (2005–present)
Interesting to Note: Amy Christine earned her Master of Wine designation in 2013, one of only 149 women worldwide to achieve this title. The Joy Fantastic Vineyard is named after a Prince album, reflecting the couple’s appreciation for music and its influence on their work.
WHERE TO EAT IN THE SANTA YNEZ VALLEY
OF SANTA BARBARA COUNTY
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The Inn at Mattei’s Tavern (Mattei’s Tavern) – A reimagined 1886 stagecoach stop with upscale California cuisine and frontier-meets-modern chic.
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SY Kitchen – Intimate and rustic, this farmhouse-style Italian kitchen excels at handmade pasta and wood-fired fare. Part of the Toscana Restaurant Group, and really, all of their spots are worth checking out.
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Full of Life Flatbread – Quirky, cozy, and community-driven with inventive flatbreads fired in a stone oven.
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Bar Le Côte – A sleek, seafood-focused bistro from the Bell’s team with a French Riviera vibe.
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Na Na Thai – Hip and casual, offering bold, Bangkok-style street food in a cool, minimalist setting.
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Bob’s Well Bread – Laid-back bakery café slinging artisan breads, next-level sandwiches, and pastries worth the detour.
- Bell’s – French bistro elegance in Los Alamos with Michelin cred and an ever-changing, wine-friendly menu.
IT'S FOOD GALLERY ACTION TIME! (Moutwatering Photos!)
Mattei's Tavern
Go for the food, stay for the wine menu. Stay a long time. Tell them it’s your birthday, even if it isn’t. Make sure your wait-person is in on the gag.
SY Kitchen
This might have taken the cake for my favorite food in the entire area. And by cake, I mean, Pistachio Crème Brûlée.
Lucky Hen Larder
At Lucky Hen Larder, it’s your lucky day if the person in front of you doesn’t take the last damn chocolate chip cookie.
Full of Life Flatbread
This happened: I had planned on going to Full of Life Flatbread. I hadn’t been there in ages. Then, I found out Clark Staub, the owner, was going to cater a birthday event at a house in Santa Ynez, where I just happened to be visiting! Serendipity at its finest, and so are the Flatbreads, which are more round than flat. And made with a starter he’s had going for about 300 years. Impressive. And very, very tasty.
