Tucked away in the hills of Santa Ynez Valley, Pence Ranch is a small artisanal winery dedicated to producing world-class wines that highlight the unique complexity of Santa Barbara terroir.

Proprietor Blair Pence founded the winery out of his longtime passion for Pinot Noir and Chardonnay, particularly those produced in Burgundy, France. He traveled there often to learn how the region’s renowned wines are created, and then began searching for a suitable site to cultivate cool climate grapes of his own. In 2004, he finally found the perfect property: a 200-acre ranch on the western edge of Santa Barbara County. The estate boasts a unique collection of soils that contain limestone and clay, making it prime terrain for Chardonnay and Pinot Noir. The varying temperatures and topography of the expansive property also allow for the growth of other varietals, such as Syrah and Gamay, which were recently added to the Pence Ranch portfolio.

A real estate developer by trade, Blair recognized a promising piece of property when he saw one and knew he could leverage the ranch to create a premium vineyard. To turn his vision into reality, he hired a dedicated, year-round crew that helped him build the winery from the ground up, literally— they cultivated the land, constructed the roads, restored the original 1907 ranch buildings, and built nearly all the structures on the property.

Most of the original crew members still work with Blair, so they possess a deep understanding of his non-interventionist, site-driven philosophy toward producing quality wines. Each vineyard block is allowed to develop to its full potential with minimal intervention, resulting in rich, flavorful wines that reflect the special terroir of the site.

While wine is the focus at Pence Ranch, the land is used for more than growing grapes. The organic farming practices established in the vineyard are used to cultivate various crops on the ranch, including marcona almonds, Italian rye, and eight olive varieties. Most recently, the farm started growing fruits and vegetables for Celestino Drago, owner of the acclaimed Drago restaurants in Los Angeles, from seeds Celestino brought back from his family’s farm in Sicily.

The ranch also provides sustenance for the crew, just as it did for the natives of Alta California. Most of the Black Angus cattle are used to feed the employees, while the egg-laying chickens provide breakfast each morning. It’s this self-reliance that enables Pence Ranch to ensure the highest quality in all its endeavors, from the farm to the vineyard.