92. THORNE CELLARS, TERRAVANT WINERY
Thorne Wine is Estate Grown Pinot Noir from our Rio Vista Vineyard, in Sta. Rita Hills, Santa Barbara County. We have 65 acres of 100% Pinot Noir. In addition to our own wine we sell to a number of local winemakers. Avant Tapas, at Terravant Winery, 35 Industrial Way, Buellton. Thurs – Mon 11:00am to 9:00pm. 805-686-9400 x5; www.avantwines.com
93. TOCCATA WINES
Known for their approachable style and excellent quality at reasonable prices, Toccata produces estate-grown Italian varietals including Pinot Grigio, Barbera, Nebbiolo, Moscato, Sangiovese, Dolcetto, and the ever popular Super Tuscan blend. 1665 Copenhagen Drive, Solvang. Sun–Thurs 10am to 5pm, Fri–Sat 10am to 8pm. 805-686-5506; wwww.ToccataWines.com
94. TORETTI FAMILY VINEYARD
Overlooking the lush Santa Maria Valley sits Toretti Family Vineyard. This boutique vineyard located in Santa Barbara County is family owned and operated by founder and local trailblazer Robert Torres. They turn out 950 cases a year of Pinot Noir. Mon–Sun 11am to 5pm; 2356 Alamo Pintado Avenue, Los Olivos; 805.688.8002; www.Toretti.com
95. TRES HERMANAS Vineyard & Winery Specializing in small-lot Syrah, Viognier, Roussanne, Sauvignon Blanc, Riesling, Muscat Canelli, Refosco, & Cuvée’s. Open daily 10am to 5pm. 9660 Foxen Canyon Road. 805-937-8451; www.treshermanaswinery.com
96. ZACA MESA WINERY & VINEYARDS
Established in 1973, we are a sustainable, family-owned, estate dedicated to the Rhône varieties (Syrah, Viognier, Roussanne, and Grenache). Bring a picnic and enjoy a quick hike, some chess and our beautiful courtyard. 6905 Foxen Canyon Road, Los Olivos; Open daily 10am to 4pm; 805-688-9339; www.zacamesa.com
97. ZOTOVICH CELLARS
Zotovich Cellars is a small family owned and operated winery that sources all it’s fruit from our 30 acre estate vineyard located in Sta. Rita Hills. We focus on Pinot Noir, Chardonnay, Syrah and Viognier. Thurs – Sun 10am to 5pm. 1500 East Chestnut Ct. Suite D, Lompoc. 805-736-1600; www.zotovichcellars.com Photograph by Jeremy Ball