clarissa-1

People often ask how I started in the winey industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.

I met my husband while we were working together in the wine industry. We made a barrel of 2002 Viognier as a wedding favor. It seemed a fitting gift for our family and friends. My quest for another source of Viognier was encouraged by those who had tasted the “wedding wine.” It would be a longer quest than I expected.

I purchased one ton of Pinot Noir in 2004. I wanted to continue making Pinot Noir and work with an amazing vineyard. One thing led to another. In 2005, I began working with 3 different vineyards and my brand was born.

Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.

Winemaking has become my passion. Sharing that joy with others is a priority. I‘d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!






I earned a Bachelor of Science degree in Food Science from California Polytechnic State University at San Luis Obispo in 1995. Sensory science and organic, no preservative foods were my focus. I had several fermentation classes. While interning as a food scientist, I worked with two wineries conducting sensory testing. This was my first experience with enology and viticulture. My first production training came during harvest 1995 at Edna Valley Vineyards in the cellar and lab. The aromas of dark fruit, smoke and toast encompass the air when you fill a brand new French oak barrel with Pinot Noir free run. It is one of those things I’d love everyone to experience first hand. I knew at that moment that making wine was something I wanted to do the rest of my life. I was so engaged in the learning process that additional soil and vineyard experience came through weekend classes, seminars, and on the job training.

I worked my way through the Central Coast over the next ten years. The wineries on that list include: Firestone Vineyard, Curtis Winery, Byron Vineyard and Winery, Longoria Wines, Rancho Arroyo Grande Winery, Bonaccorsi Wine Company and Riverbench Vineyard and Winery. In the course of my career, I have been blessed to work with some amazing people and vineyards in Santa Barbara County. Our region, and specifically Santa Maria Valley has really captured my heart and my palate. I balance my time between family and winemaking.