Winemaker Chris Brockway launched Brock Cellars with one goal in mind. Sustainability. At Broc Cellars, all wines are made using spontaneous fermentation, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. He doesn’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine, the amount found can vary. He adds little to no S02, depending on the wine and style. The grapes are grown without using synthetic pesticides, herbicides, fungicides, or fertilizers.

Winemaker Sonja Magdevski created Clementine Carter, Casa Dumetz, The Feminist Party Wines, and Babi's Beer Emporium. Clementine Carter focuses on Rhône varietals grown in Santa Barbara Wine Country, particularly Grenache and Mourvèdre. Sonja has worked with almost every Grenache vineyard in Santa Barbara County searching for the ones that resonate with her goals - to deliver a pure wine experience with pure intention. Each wine should taste like its home.

Ultraviolet was created by Winemaker Samantha Sheehan along with her two other brands, POE Wines and Mommenpop Spirits after being inspired by the wines she tasted in Burgundy and Champagne. The goal is not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California. There is minimal intervention, judicious use of sulfur, and never any additives. She was named one of Food & Wine Magazine’s “15 Women to Watch in Wine”.