Description

PRODUCER:
Andrew Murray fell in love with the emerging Rhône varieties, Syrah and Viognier, in the late 1980s while travelling through the Rhône Valley. Leaving his UC Berkeley palaeontology studies behind, he pursued his newfound love of Syrah with a winery internship in Australia. Returning to the US, he earned a bachelor’s degree in viticulture and oenology from UC Davis. He then founded his eponymous Santa Ynez winery and vineyard. Andrew and his family were drawn to the natural beauty, climate, soils and topography of Santa Barbara County, which reminded him of the Rhône Valley. Andrew’s focus and dedication to his craft have culminated in what Robert Parker Jr. calls, “…one of the shining stars in the Santa Barbara firmament.” Despite myriad accolades, Andrew remains the same modest, approachable, contemplative man he was when he first embarked on his wine journey in Australia back in 1992. Sustainability In Practice (SIP) certified, he is eternally committed to vinicultural ‘Kaizen’ – the unrelenting pursuit of continuous improvement and his scintillating, elegant wines are proof of this.

VINEYARD:
The Curtis vineyard is situated in the Santa Ynez Valley, which boasts a distinctive topography due to its transverse mountain ranges, cool coastal climate, and ancient seabed soils. The ranges funnel cool, coastal winds from the Pacific Ocean, and these daily breezes are a defining feature of the microclimate, moderating the daytime temperatures and creating an ideal climate for Rhône varieties. Described as a ‘viticultural region on the edge’, the extended growing season lasts from February to November, and results in concentrated flavour development. The cordon-pruned vines are cultivated according to sustainable, organic and biodynamic farming principles. Practices include attention to soil structure and cover crops to reduce soil erosion, the use of plant extracts to control pests and mildew, and introducing microorganisms into the soil to encourage nutrient cycling. The soils consist of sand, gravel and a tiny bit of loam, which naturally reduces vigour in the vines. 100% manual harvesting takes place at night.

WINEMAKING:
Whole clusters were pressed straight to stainless tanks and cooled overnight, before being racked off the gross lees. Vinification took place in a combination of stainless and older French oak barrels. A long, slow fermentation lasted up to 45 days to preserve aromatic freshness; the wine was then racked for nine to 12 months’ maturation in mostly neutral barrels, with 6% new French oak.

TASTING NOTE:
A rich, refreshing blend delivering vibrant minerality and wonderful balance, with notes of juicy melon, pear, marzipan and honey.

GRAPES:
Grenache Blanc 45%, Roussanne 55%.

AWARDS:
• 93 Points, James Suckling, 2026