santa barbara county wine
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Natural Wonder of the Central Coast: Premier Club (May 2022)
Featured Premier Club Wines: 2021 PRESS GANG CELLARS | "TRASH FIRE" GRENACHE/CHARDONNAY CO-FERMENTED & CHILLABLE RED WINE | LOS OLIVOS DISTRICT, CALIFORNIA | SUSTAINABLE PRACTICES, NATURAL WINEMAKING From the winemakers: "What started as a way to joke about the disasters and inconveniences of 2020, has transcended vintage and norms. We can now joke about this wine, about how it relates... -
April Showers Us With Fine Wine! - Harvest Club (April 2022)
Harvest Club Wines: April is Earth Month! A time we should dedicate ourselves to environmental education, impact, and appreciation. It's an opportunity to marvel at the wonder of our planet, and to take steps to help improve it. The Harvest Club features wineries whose sole purpose is environmental sustainability and stewardship. And these 6 bottles are no exception. April, in... -
Brunch Wine? Lunch Wine, Dinner Wine?! And Holidays Are Looking Bright! (Dec 2021)
Harvest Club - December 2021 It's that time of year again!! And its also that time for more new and interesting wines from some of the best natural and holistic wine makers in the world! This month we meet a unique winemaker from Bairrada, Portugal, Maria Pato of João Pato aka Duckman. She makes such fun, fresh, and fabulously funky... -
Gather 'round the Thanksgiving table! It's the Harvest Club! (Nov 2021)
Harvest Club - November 2021 November’s Harvest Club is all about the cool-climate coastal vineyards of California, and the relatively unknown yet magnificent winegrowing regions of the Czech Republic! Bur first, let’s hit the beach! Tyler and Rachel Eck’s Dunites Wine Co. love to harvest from incredible sights along the central coast. Namely the Spanish Springs and Bassi Vineyards, both... -
Old Friends, New Wines and...a Trip to Slovenia! Harvest Club (Oct 2021)
Harvest Club - October 2021 Happy Harvest everyone! This is the time of year when all those hardworking vineyard workers, cellar hands, cellar masters, winemakers, vineyard managers, and interns put it into overdrive and overtime to bring in all that glorious fruit to be processed, cold-soaked, pressed, and into tank for the magnificent and magical transition from being grape juice...