Navarro Vineyards was founded in 1973 by Ted Bennett and Deborah Cahn. In the early seventies, Ted and Deborah were searching for a perfect place to grow Gewürztraminer and settled on a 900 acre sheep ranch in the Anderson Valley. The ranch has a rugged terrain and climate similar to Alsace which promised that the grapes would ripen late in the growing season with tart acidity. During the last forty + years they have planted about 120 acres of grapes. As well as their beloved Gewürztraminer, Navarro grows estate Pinot Noir, Chardonnay, Riesling, Pinot Gris, Muscat Blanc and Sauvignon Blanc. Ted and Deborah have been joined by their grown children, Aaron and Sarah Cahn Bennett, who are actively involved in the family business
There is something special about beer. Something uniquely intrinsic about its nature that brings people together to celebrate life, feats of strength and the honor earned from a hard day's work.
So take hold of your glass, and raise it high. Here's to you. Here's to the day. And here's to the glory and the power of beer.
Enegren Brewing Company started in the dorm rooms of Loyola Marymount University where Brew Captain Chris Enegren brewed his first batches with extract on a friend's on-campus apartment stove. Chris quickly outgrew his stovetop setup and designed and built a 10-gallon all grain system that summer. At this point he had moved out of the dorms and into a house off campus where his younger brother Matt joined in brewing. As a side note this may be the first civilized meeting of the two brothers in the 18 years they had been around one another. They brewed together for a year with help from several friends before they had to move the brewery. Enter Brew Chief Joe Nascenzi. Joe and Chris played on the LMU Lacrosse team together and when Joe heard that Chris was looking for a place to relocate the brewery, he gladly offered up his backyard and garage. Thus the three EBC crew were formed.
After graduation, the 10 gallon brewery moved back to the Enegren family residence in Moorpark California where it got a complete overhaul and became an automated brewery. The goal then was create a brewery where we could repeat our batches with reasonable consistency in order to finalize recipes with the hopes of a commercial brewing future. Then one morning as the three of us were just finishing up an all night double brew, we realized that if we were going to put so much time and money into brewing, we might as well go for our commercial dreams.
And so we created our commercial brewery. We moved to a custom 3-barrel brewery in designed by Chris and built by Premier Stainless in San Diego. We opened on July 31st 2011 with two beers on tap - Valkyrie Altbier and Protector IPA. We soon expanded to additional seasonal brews, various special releases and several barrel aged brews.
We soon reached our max capacity at this small 3-BBL brewery and in 2013 began planning a new 15-barrel brewery in a new, larger location in Moorpark.
On January 24th, 2015 we opened our new 15 barrel brewery a block away from our old brewery. This new brewery increased our capacity by over 5 times with room to grow over the next few years. We also expanded our tasting room, added more taps, and expanded our distribution around the community. Currently we're ramping up production and working toward additional fermentation capacity.
Cavaletti Vineyards focuses on producing wines that authentically express unique vineyard sites in and around Ventura County.
The abundant sun and cool nights of the coastal and high altitude microclimates produce elegant and balanced expressions of Rhone varietals like Syrah, Mouvedre, and Grenache. Zinfandel, Sangiovese, and Tempranillo achieve richness and full complexity in the warmer climate locations. We believe that both cool climate and warm climate sites have interesting things to say and should be celebrated.
Our philosophy is to interpret the vintage, gently guide it, and honestly share what it has to say. We are farmers first and foremost. Winemaking has sex appeal, but that obscures the fact that it is mostly farming and hard work. Our role is as stewards of the land and accept that nature is doing the real work and that we play only a small supporting role.
Our vineyard practices focus on respecting the natural resources we have and delivering them in better condition to the next generation. We farm multiple vineyards ourselves and partner with thoughtful farmers in our area.
Our wines are released twice per year to our mailing list customers and are available at select retailers and restaurants in Southern California.
Patrick Kelley grew up in the small town of Niantic, Connecticut and didn’t know anybody that drank wine. His father was a commercial fisherman and he spent his summers working as a deckhand on their lobster boat. This led to a curiosity about the natural world around him and the value of a day’s work. He attended Springfield College and muddled his way academically to a degree in the biological sciences while spending most of his effort on earning all American honors as a captain of the wrestling team. Upon graduating he miraculously got a job at a Yale University affiliated research laboratory where they somehow never asked what his grade point average was. In a moment of foreshadowing a professor mentioned that he ought to go apply to the school of forestry because, “It seems like the right kind of career for you.” He ignored that sage advice and instead moved to Southern California where he embarked on a conventional career in the life sciences and got married. Moving to rural Ventura County years later sparked an interest in farming. He began to apply his background and professional experience to learning the science of viticulture and enology while also experimenting in his vineyard.
He founded Cavaletti Vineyards in 2016.
Explore the 1,000 acre Saddlerock Ranch and vineyard in Malibu. Your trusty guide and driver team will lead the adventure on custom-built open-air Safari vehicles. You'll make stops along the way to take in the scenery, taste local wines, and get up close and personal with animals you never knew were Angelinos too: zebras, camels, alpacas, bison, and even Stanley the Giraffe - all just 30 minutes from LA.
Meet Your Winemakers
We came to be winery owners and winemakers by going a little overboard in our quest for enjoyable wine tasting experiences. We were pretty serious wine “geeks” for at least 10 years before we switched from the “tasting” side of the bar to the winemaker side. We knew what we loved about wine, as well as a few things we didn’t like, and we work hard to keep the fun side foremost. Much has changed since our first vintage, and we’ve learned a lot, but we have never lost sight of our goal….”make the best wine we can, and make visiting the winery and tasting the wine as enjoyable as possible.”
Lucas Sellers Wine started because, obviously, we love wine! But, we had longed to learn more about this wonderful beverage. As we would go wine tasting, we would pick the brains of winemakers and asked a ton of questions. Our curiosity grew and grew the more we found out how complex wine can be! Luigi looked at Kimberley one day and said why can't we do this... make wine and then talk about how we made it with new friends every day in our own tasting room? We set out to make this dream happen and here we are, getting closer to the day we open our tasting room. We currently have two vintages in barrels, our first vintage, 2016, was just bottled! Lucas Sellers comes from our last name being Lucas and Kimberley's grandmother's last name was Sellers. She played an intricate role in her life and her children's lives, and not to mention, her love for Cabernet Sauvignon. We have two boys, three girls, two dogs and a cat. We want our wine brand to represent our family. It is why we are doing this and hope one day our children will take over and it will always represent the love we put into our family and the making of our wine.
Overview and Mission
Alma Sol is a family-owned and operated, micro-boutique winery, sourcing premium fruit from both Estate and other top vineyard sites in the beautiful Paso Robles appellation. From the very beginning, the mission has been to craft exceptional Bordeaux wines, both single varietals and special blends – though they will occasionally be inspired to produce limited releases of non-Bordeaux varietals as well. Alma Sol hand-picks their grapes in small lots, respect the fruit, guide its natural potential, and simply focus on hands-on, artisan winemaking.
It all began in 2002, during weekend trips to the family’s vineyard in Paso Robles and spending more time with the family business. In Paso Robles, they found the winemakers and winery owners highly accessible and approachable – so much so, that they came to know the area and the industry extremely well in little time. It started with learning about vineyard practices, the kinds of varietals that grow well in the area, and then gradually extended into learning about the entire winemaking operation.
John and Lisa became officially licensed in 2011 under the name of Alma Sol, which brings together two critical elements needed to craft exceptional wines – “soul” and “sun”. While Paso is well-known for its Zinfandel – and more recently, award-winning Rhone varietals and blends – John and Lisa decided that they wanted to make the best Cabernet Sauvignon they could by using Paso Robles fruit, to prove that a great Bordeaux could be realized in the Central Coast. Their first commercial vintage was in 2009. The inaugural releases received numerous accolades, including 90 Pts from Wine Enthusiast.
Our Winery is situated under the watchful eye of the Topa Topa Mountain range in the Upper Ojai Valley, surrounded by ancient oaks and majestic redwoods. Owner Lauro Guerra built the winery to pursue his passion for viticulture and wine and to showcase exceptional wines made from grapes grown in the Ojai Valley Region.
The first estate vines were planted in 2009, with varietals selected based on the region’s unique climate and soil, after extensive research and analysis. Some of the plantings brought new varietals to the Ojai region, such as Barbera, Tempranillo, Carmenere and Touriga Nacionale. Others have long thrived in the region, including Syrah, Grenache and Viognier.
In addition to estate grown varietals, we are now producing high quality wines using grapes grown on neighboring farms, as well as grapes sourced from neighboring Santa Barbara county. We select only the highest quality grapes, grown on sustainably farmed vineyards, managed by growers who allow us to maintain careful control of the farming practices and techniques. We regularly visit the vineyards during the growing season to ensure that the highest quality standards are met, and carefully taste and measure for ripeness to determine optimal picking dates.
All of our wine is produced using techniques designed to reveal the flavors inherent in each varietal, as developed by the unique climate and terroir of our vineyards and then are aged in a mix of old and new French oak barrels. We carefully monitor the aging process and, when the wine is ready, bottle it under strict standards. The wine is then further aged until it is ready for your enjoyment.
Winemaker Dominic O’Reilly’s winemaking career began at Owen Roe, his family’s winery, which has facilities in Washington and Oregon. He worked his way quickly from cellar-rat to management, gaining many skills in this fast-paced and competitive industry. Dominic developed a deep-rooted passion for the art of making and tasting wines, and soon began honing skills towards terroir-driven and European influenced styles.
Having begun his education in wine at an early age, Dominic chose to study Philosophy and Literature rather than pursue a degree in enology. After college, he began a life-changing role at the Ojai Vineyard in 2010, where he fell in love with the terroir and regions of Southern California and decided to devote his career to understanding it. Working closely with Adam Tolmach at the Ojai Vineyard, Dominic further refined his skills and style. In 2014, after a year of consulting, Dominic accepted the position of head winemaker for Topa Mountain Winery. Dominic has also broadened his experience with harvests in Australia at Killikanoon Winery, located in the Clare Valley, as well as Isabel Estate in Marlborough, New Zealand. He continues to consult for wineries and vineyards both locally and internationally.
Dominic has taken full advantage of the many microclimates spread across Santa Barbara County and Ojai. With his wines, he has been able to achieve complexity, marrying a balanced and refreshing style with the fruit and flavor evocative of our warmer Southern California climate.
We produce wines based upon our four favorite grape growing regions: Italy, France, Spain and California. The word “Brix” is a term for measurement of sugar in grapes; therefore Four Brix equals four sweet spots for great wine! With a total production of around 2,000 cases, these wines are very limited and in high demand.
It takes strength, creativity and patience to make great wine, kind of like raising children. In fact, our wine is like our children, so we gave them names: Smitten, Zeductive (Zinfandel and Petite Sirah), Temptress, Rhondezvous (Grenache, Mourvèdre and Syrah) and Scosso (Sangiovese, Cabernet and Merlot) are a few of our kids. Once you taste the wines, you realize how apropos the names are.
When we aren’t making wine, we like to hang out with a glass of wine, listening to music and eating great food. Our favorite place to hang out is at the BrixHouse- our tasting room. But we don’t like to hang out alone, so we make sure there is always something going on at the BrixHouse. For Club members, affectionately referred to as “BrixHeads”, there are exciting Pick Up Parties at least twice annually. Depending on the time of year, you might be able to attend a Concert in the Cellar, Foodie Friday, Dinner in the Tasting Lounge, BBQ Pizza Nights, a Blending Party or maybe just relax in the BrixHouse with a glass of wine, listening to a smooth sax player. Be sure to get on the email list for up-to-date announcements and events.
The name of the brewery traces back to roots of the owner and builder, Marshall Haraden. His great-great-great uncle was Jonathan Haraden, commander of the 1776 tyrant killing ship, Tyrannicide. The Tyrannicide had a 14 cannon brigantine on board and was fought tyrants during the American Revolutionary War. From this patriotic lineage, the name of the brewery and flagship beer were born.
But the name is not the only part of the brewery with a story to tell. From the beautiful copper top bar to the tables, chairs, and hand-crafted wood hanging on the walls, 14 Cannons is constructed with recycled aged elements. The brewery and showroom have a past of their own and carry through on the founding theme of history.
A Bandit never knows when a good idea will come to him, it might be while trying to outrun a group of Pinkertons or maybe around a camp fire on the banks of the Dirty Devil River, while hiding out in Robber's Roost. It may just be while drinking a beer, barbecuing in a back yard in Malibu.
Ron Parker, head Bandit and founder of Bandits' Grill and Bar, isn't quite sure when the idea to open Bandits' came to him, but everyone agrees it was a good one. A veteran of the restaurant business since he was 13 and a devoted barbecue aficionado, Ron knew he wanted to create the best barbecue experience possible. In 1990 he opened the first Bandits' in Thousand Oaks and the "Legend" began to grow. Soon proclaimed "Best Barbecue In Los Angeles" the original small restaurant in Thousand Oaks was overflowing and Bandits' Camarillo was opened another location was added in Cottonwood Heights Utah.
Cafe Society: McGregor’s in Moorpark is family-owned affair with craft-brew flair
Excerpts from article by VCS staff writer Lisa McKinnon, which appeared in the Ventura County Star
The family that studies and drinks beer together opens a taproom and bottle shop together.
That's the story behind McGregor's Craft Beer & Wine, which debuted in Moorpark's Tuscany Square shopping center on Father's Day.
"We're really enjoying sharing our discoveries with customers," said Ormiston. "We only just opened, but we already have regulars."
Decorated with comfy love seats and a bookcase equipped with board games and JENGA, the bar area looks a bit like an adults-only coffeehouse (entry is limited to those age 21 and older).
Tables offer plenty of elbow room to gather over pints and taster paddles. Patrons can turn any beer into a float by ordering a scoop of ice cream ($1).
Dozens of other craft beers in cans and bottles are stocked in a refrigerated case next to shelves of wine. Items from the bottle shop may be purchased to go or to consume on the premises.