Gavin Chanin has risen to the top of the tree in Santa Barbara winemaking. His philosophy since his very first vintage in 2007 has remained unchanged. Work with the most interesting, Pacific cooled vineyard sites, use low yields and a gentle style of winemaking to create wines that pair well with food, are delicious when young, but are also age-worthy. All of the vineyards are organic or sustainably farmed. The winemaking philosophy is rooted in representing each individual vineyard by emphasizing balance, finesse, and complexity. Gavin avoids excessive alcohol and modern winemaking additives (such as commercial yeasts, bacteria, enzymes) that can overshadow vineyard characteristics. This means that the quality of the grapes is of paramount importance. His love of the wines from Burgundy perhaps inspires his desire to make wines that exude freshness, precision, balance and complexity. He is not looking for instant gratification but subtlety and length. He often seeks out sites with stonier soils and less light exposure and then picks before the grapes become too rich.