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The terroir of wines from Santa Barbara The grapes of wines from Santa Barbara Classifications of wines from Santa Barbara

The Best wines from Santa Barbara

The wine region of Santa Barbara is cherished by wine connoisseurs for its cool Mediterranean climate, transverse geography, and focus on Rhône varietals. Santa Barbara’s 25 to 40-year-old vineyards, spanning 45 hectares, stretch from Barbara's rolling hills to Serra de Conti, Montecarotto, Arcevia, Morro D’Alba, and Cupramontana.

The most well-known and highly acclaimed wine in the Santa Ynez Valley is produced from Pinot Noir. The grapes are defined as having thin skins and are influenced by the regions cool micro-climate. Meanwhile they are also moderated by the pacific due to fog and breezes of the ocean.

Suppliers in Santa Barbara

Sine Qua Non  |  The Hilt  |  The Ojah Vineyard  |  The Third Twin
All wines in Santa Barbara
Santa Barbara
Wines from Santa Barbara have an average of 4.4 stars based on 41 professional reviews

History of wines from Santa Barbara

Its history dates back to the 6th century, when Senigallia, once considered "barbarian", was founded nearby, which became known as Barbara. Mexican vine cuttings were introduced to California around 1782. It continued to be the dominant grape until the end of the 19th century.

Vintners from France delivered clones of the Cabernet Sauvignon, Cabernet Franc, and Zinfandel grapes in 1884. However, prohibition put a halt to wine production until 1918.

 

The terroir of wines from Santa Barbara

The wine producing area is nestled between two mountain chains and has a large degree of elevation, creating diverse microclimates and soil compositions. The transverse orientation of these mountains uniquely shapes the region, fostering cool temperatures. Soils range from calcareous limestone, preserving acidity, to diatomaceous earth, enhancing concentration, and sandy soils, yielding fruit-driven wines. Clay loam mixes retain moisture for the vines.

Cool ocean winds funnelled through the valley by the Coriolis effect bring fog, cooling the region. Only the warmer areas escape the influence of this chilled effect. Renowned for its cool climate, Santa Barbara sees average temperatures of 20 to 27 °C. At nights, these temperatures drop to 10 °C, extending the growing season into October. This slow ripening results in lower alcohol levels and preserves acidity, that shape the region's particular charm.

The grapes of wines from Santa Barbara

The predominant grape varieties cultivated in Santa Barbara are Pinot Noir, Chardonnay, Syrah, and Sauvignon Blanc. In addition, certain inland areas have warmer climates that are conducive to fully ripening of the Cabernet Sauvignon and other Bordeaux varieties. This is also the case with the red as well as the white Rhône varieties such as Grenache, Viognier, and Syrah.

Classifications of wines from Santa Barbara

Santa Barbara boasts several distinctive AVAs, each offering unique terroirs and grape varieties:

  • Santa Maria Valley which is established in 1981, is the earliest AVA in Santa Barbara. The regions is known for its long growing season and is famous for Pinot Noir and Chardonnay, and Syrah.
  • Santa Ynez Valley is the most extensive AVA in Santa Barbara, containing more than 60 grape varieties. Its climate varies from a cool to dry and warm. Therefore the west is ideal for cultivating Chardonnay and Pinot Noir, and the east suitable for Rhône and Bordeaux blends.
  • Sta Rita Hills is known for calcareous soils and cool marine layers, ideal for Burgundian varieties. Pinot Noir dominates, followed by Chardonnay.
  • Ballard Canyon is mainly focused on Syrah and it is the sole AVA in the United States dedicated to the cultivation of this grape variety. With diverse climates, it produces ripe Syrah with blackberry flavors and vibrant acidity.
  • Happy Canyon can be characterized by high magnesium soils and hot temperatures, it specializes in Cabernet Sauvignon, Petit Verdot, Syrah, and Grenache, yielding concentrated wines.


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