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 vineyards are located in the Santa Barbara County, which has a distinctive topography due to the 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 for controlling pests and mildew, and introducing microorganisms into the soil to encourage nutrients. The soils consist of sand, gravel and a tiny bit of loam, which naturally reduces vigour in the vines. 100% manual harvesting at night.

WINEMAKING:
Whole clusters were pressed straight to stainless tanks and cooled overnight, before being racked off the gross lees. Fermentation 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 into neutral barrels for nine months’ maturation.

TASTING NOTE:
A stunning expression of cool-climate Viognier showing delicate floral notes, layered with honey and citrus aromas. Opulent and textured with an uplifting fresh finish.

GRAPES:
Viognier 100%.

AWARDS:
• 93 Points, Jeb Dunnuck, 2026
• 93 Points, Vinous, 2026
• 91 Points, James Suckling, 2026