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Our main tenet has unwaveringly been a commitment to sustainability. We have an uncompromising commitment to quality and wholeheartedly support our vineyard team and all of their decisions in an effort for a more sustainable future. Our choices are based not only on what nurtures the soil, vines and fruit but most importantly to everyone who works collaboratively to arrive at our communal objectives. All of our estate vineyards are certified sustainable through two third-party auditied programs: Certified California Sustainable Winegrowing (CCSW) and Sustainable in Practice (SIP).

Bart and Enrique


Enrique Gomez, Vineyard Supervisor, and Bart Haycraft, Vineyard Manager, stand as pivotal figures in ensuring the excellence of our vineyards, overseeing all vineyards in Los Alamos and Sta. Rita Hills. Enrique maintains an uninterrupted partnership with Winemaker Greg Brewer spanning back to 1997. Their collaborative dedication and expertise are at the core of our vineyard's legacy.


Our approach is simple, paying careful attention to signals from the vines and nature, responding to those with individually prescribed techniques. As each vineyard has its own unique requirements, we manage each according to their inimitable needs. Using sustainable farming methods we are working to achieve a balance between the site, the vines, and the microclimates in each vineyard, ultimately resulting in wines that express a sense of place.

Winemaking Discipline



Our approach to Chardonnay is one which incorporates tradition with precision and restraint. The unique oceanic qualities of the Sta. Rita Hills Chardonnay first caught our attention. Focused on citrus notes and a saline quality that promotes an age worthy structure, the uniqueness of a wine region bordered on two of its four sides by the Pacific Ocean is clear. The grapes from each site are handled identically from arrival to the cellar through bottling, allowing for the essence of each site to be expressed. Grapes are whole cluster pressed and aged 12-18 months in neutral Sirugue barrels.


With Pinot Noir we strive to remove the winemaker’s signature, allowing the voice of the vineyard to be the overriding expression. Utilizing a protocol of minimal intervention and whole cluster fermentation, stems play a vital role in both our farming and fermentation processes, ultimately adding structure to the wine. They are an integral part of what we receive from the vineyard and offer architecture to the wines, allowing them to gain complexity and depth as they age for 12-18 months in neutral Sirugue barrels. The fruit from each vineyard is handled identically from harvest to bottling, allowing the true essence of the site to best be expressed.



Fermented at low temperatures in small stainless-steel tanks, coupled with inhibited malolactic fermentation and short hose transit, Diatom pays homage to the stark maritime influenced landscape of its provenance. We strive for a recognition of place with as little disturbance, distraction or interference as possible. The resulting wines have a sense of transparency and a purity of intent and purpose.

Ex Post Facto


This wine showcases fruit from one of the coldest climates in California, Santa Barbara County. This wine ages 100% in neutral oak, so we utilize whole cluster fermentation – soaking the grapes for sixty days on the skin – to get the spice and tannic structure in the resulting savory Syrah.

Our Growing Regions

Bar-M Vineyard in Santa Barbara County

Santa Barbara County

Santa Barbara County is an exceptional winegrowing region, unlike any other in the world. The unique transverse valleys and maritime influence produce sites of character and distinction. So much so, that Wine Enthusiast Magazine named it Wine Region of the Year in 2021.

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Sta. Rita Hills

The Sta. Rita Hills appellation in Santa Barbara County enjoys one of the longest growing seasons in the world, making this a paradise for Pinot Noir and Chardonnay. This is why Greg Brewer has dedicated his career to this 8 mile stretch in which he helped map and define.