Santa Barbara Life & Style Magazine Fall 2026

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ESCAPE IN A MOMENT Slip away to our iconic mountain valley Inn for a relaxing retreat close to home. Share meaningful moments with loved ones, soak in the serenity and views of Ojai, and unwind amid 220 acres of natural beauty. Come rejuvenate at Spa Ojai and savor Olivella’s valley-to-table cuisine—both honored with Forbes Five-Star prestige. Then play a round of classic golf on our PGA course and settle into luxurious guestrooms and private villas inspired by the warmth of the Mediterranean. Ojai’s rare spirit invites you to escape in a moment—all just a short drive away.

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C R I S T A L C L A R K E | 8 0 5 . 8 8 6 . 9 378 MONTECITO-ESTATE.COM | CRISTAL@MONTECITO-ESTATE.COM | DRE 00968247 ©2026 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHHS and the BHHS symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property.

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VOLUME 14. ISSUE 3

Elevate Your Smile

EDITOR IN CHIEF & PUBLISHER Ottocina Ryan ART DIRECTOR Vide Olsson ADVERTISING & BRAND PARTNERSHIPS MANAGER Eva Grunburg CONTRIBUTING EDITOR Bennett DiDonna STAFF PHOTOGRAPHER Silas Fallstich PHOTOGRAPHERS Mandy Martin, Ryan Mayo, Jacqueline Pilar WRITERS Anna Constantino, Lily Dougherty, Eva Grunburg, Sophie Jetzer, Alexandra Lee, Andrea Manokian, Maddy Sims, Nathalie Tovar, Kaylee van Voorn

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Santa Barbara Life & Style Magazine is published by Santa Barbara Life & Style, Inc. 26 West Mission Street #5, Santa Barbara, CA 93101 For distribution, advertising and other inquiries: info@sblifeandstyle.com santabarbaralifeandstyle.com

contents VOLUME 14. ISSUE 3

IN EVERY ISSUE

WELLNESS

COVET 18

A SPL ASH OF WELLNESS

58

THE STILLNESS

62

66

A few finds worth making room for this fall.

THIS SEAS ON 22

The Central Coast pairs well with everything.

4 8 HOURS 98 Sip, stay, frolic, repeat. Your fall itinerary, decided.

GATHER AROUND 26

The Gathering Table is cooking up something different for Solvang.

Wine meets its match at Roblar’s restaurant.

What true presence looks like for a man who holds lives in his hands.

FASHION

DINING

THE PERFECT PAIRING

What if your pool deserved the same care as your skincare routine?

30

ROOTED

Soft textures find their roots among the trees this season.

THE RANCH 74

Turns out a chicken is the perfect accessory.

TRAVEL

WINE COUNTRY

LOST IN VENICE

82

OJAI’S ENDURING ALLURE

86

CATAMARAN DIARIES

90

ON PENINSUL A TIME

94

WHAT TO PACK

97

ROOTED IN TRADITION

34

Floating through Venice, from a jewel-box palazzo to a world-class Biennale.

INSIDE THE SET

40

Two Forbes Five-Star distinctions, one very good excuse to disappear for a weekend.

A BURGUNDIAN VISION IN CALIFORNIA

44

THE ROAD TO VILL A LUCIA

46

LONE SHEEP RANCH

50

A new generation is modernizing Foxen while preserving its original character.

The Sta. Rita Hills are alive with the sound of…winemaking.

Peacocks, Pinot Noir, and a golf cart tour through the Sta. Rita Hills.

A labor of love from Tuscany to Paso Robles.

Horses, wine tastings, and a sheep that thinks it's a dog—welcome to Lone Sheep Ranch.

THE WINE DOCTOR

The psychiatrist behind Malibu Wine Company is helping put the Malibu Coast AVA on the map.

14 FALL 2026

The slower, saltier version of life aboard a catamaran in Belize.

Old Hollywood glamor, a record player, and a getaway to remember.

Pack for Peninsula Time: Rodeo Drive, poolside lounging, and breakfast at The Belvedere.

54

THE RANCH, PAGE 74 Jacket, top, gloves BRUNELLO CUCINELLI

@ S B L I F E A N D S T Y L E | 15

GRAND DESIGN. EFFORTLESS LIVING. Set on 1.15 acres in Clear Creek Tahoe, this 5,306 sq ft mountain modern retreat offers 5 beds, 5.5 baths, and a 3+ car garage. Light-filled interiors, a private office, and an upstairs lounge with bar and pool table create space to gather and unwind, while a detached casita and serene outdoor living complete the experience. $8,895,000

Set within the exclusive Hidden Woods enclave on Lake Tahoe's East Shore, this contemporary alpine estate rests on nearly an acre of private, beautifully landscaped grounds, capturing sweeping westerly lake views while offering effortless access to nearby beaches, world-class skiing, dining, and year-round outdoor recreation just minutes away.

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LOT SIZE .92 ACRES MOUNTAIN SERENITY. LEGACY 6 BEDROOM, 5 BATH LIVING.

Welcome to Mountain Serenity in Clear Creek Tahoe, where timeless Tahoe design meets modern living. This 2,672 sq ft retreat offers 4 beds, 4.5 baths, on 0.51 acres with a 2+ car garage. Hand-hewn beams, native stone, and expansive windows frame a private forest setting designed for calm, connection, and lasting legacy. $3,850,000

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EAT.

DRINK.

CELEBRATE.

Roblar Winery is the premier destination in the heart of the Santa Ynez Valley.

Enjoy expansive indoor and outdoor tasting venues on our estate vineyard property. Complete with an onsite farm and world class culinary program, we offer farm-to-fork food and wine experiences seven days a week. Ask about our private events.

3 0 1 0 R O B L A R AV E N U E I N S A N TA Y N E Z • 8 0 5 . 6 8 6 . 2 6 0 3 • i n f o @ r o b l a r w i n e r y. c o m

@ S B L I F E A N D S T Y L E | 17

SBLS covet

the autumn edit Thoughtful picks to carry your wardrobe, home, and rituals into a new season.

WRITER Alexandra Lee

1

2

VICTORIA HAGAN X HIGH CAMP CANDLE

Housed in a glossy navy vessel designed by celebrated interior designer Victoria Hagan, this hand-painted candle layers lush notes of gardenia with warm, grounding palo santo—an elegant finishing touch for occasions from low-lit dinner parties to slow Sunday afternoons at home.

LA MER THE REJUVENATING EYE CREAM

3

ANITA KO GALAXY RING WITH BLUE SAPPHIRE

Looking to add a new conversation starter to your jewelry collection? The Anita Ko Galaxy Ring, anchored by a brilliant pear-shaped sapphire set in 18k yellow gold, is a modern heirloom that balances impeccable craftsmanship with wearability—designed to be both lived in and treasured for years to come.

5

MERLETTE SABINA TOP

Equal parts romantic and refined, this lightweight top brings effortless polish to your closet just in time for layering season. Cut from crisp cotton poplin with a smocked bodice and softly gathered sleeves, its rich indigo hue pairs as beautifully with lived-in denim as it does tailored trousers or linen shorts for those lingering balmy autumn evenings.

18 FALL 2026

As lazy summer days give way to busier routines, a restorative skincare ritual feels especially welcome. Powered by La Mer's proprietary Miracle Broth and advanced regenerative science, this newly reformulated eye cream visibly softens fine lines while leaving the delicate eye area looking remarkably refreshed.

4

OGEE SCULPTED FACE STICK

Hold onto summer’s sun-kissed glow a little longer with Ogee’s new and improved creamy contour stick, infused with nourishing ingredients to blend seamlessly into the complexion. Available in multiple blush, bronzer, and highlighter shades, this versatile formula guarantees a lightweight, radiant finish that never goes out of season.

6

LELA ROSE X LUCCHESE ROADRUNNER BOOT

Rooted in a shared Texas heritage, Lela Rose and Lucchese’s debut collaboration reimagines the classic cowboy boot through an unmistakably elevated lens. Handcrafted in rich navy and cream leather, the Roadrunner serves as the perfect transition piece to carry you through wine country weekends, ranch retreats, and everything in between. Shop Lela Rose in person at The Post Montecito.

Foxen Vineyard & Winery was founded in 1985 at the historic Rancho Tinaquaic in Foxen Canyon. Since that time, Foxen has become known for its terroir-driven, sustainably grown wines celebrating Santa Barbara County.

(805) 937-4251

Foxen Shack 7200 Foxen Canyon Rd Santa Maria, CA 93454 Open 11:00am-4:00pm Fri-Sun

FOXENVINEYARD.COM

Foxen Vineyard 7600 Foxen Canyon Rd Santa Maria, CA 93454 Open 11:00am-4:00pm Daily

Los Arroyos Mexican Restaurant & Take Out SANTA BARBARA | MONTECITO | GOLETA | INDIANA

www.losarroyos.net

SBLS this season

home terroir Pairs well with art, farm-to-table dinners, and a crash course in barbeque.

WRITER Sophie Jetzer

PRESQU’INSTALLATION Sipping on something crisp, soaking in the Santa Maria sun, and strolling through an inspired art exhibition: what better weekend activity could you think of?

United in their shared value of balancing tradition and experimentation, Presqu’ile Winery and the Los Angeles Nomadic Division (LAND) nonprofit organization have come together to create something full-bodied and community-forward. Presqu’ile Winery’s scenic estate offers LAND’s artists a glimpse into the beautiful Central Coast, which they honor with site-specific installations.

The work of Cole Sternberg will be showcased through September 20th at Presqu’ile for a no-cost (on weekends) world-class experience that is demonstrative of both partners’ belief that art should be experienced where people live, work, and gather. The current installation, along the high embankments, features a series of paintings created by Sternberg inspired by a concrete bunker on the Presqu’ile estate. Laura Hyatt, Director of LAND, explains, “The organization highlights artistic practices that harmonize with extraordinary landscapes, and we're proud to continue that mission through this partnership.”

PRESQU'ILE WINERY

LOCAL FLAVOR

BOUNTY AT ROSEWOOOD MIRAMAR BEACH

Bounty, a wine dinner series at Rosewood Miramar Beach invites strangers soon to become friends to gather around the table to share great food and wine. Guided by Director of Wine, Rob Smits, the dinners celebrate the Central Coast’s agricultural abundance and spotlight carefully selected regional winemakers. Partnering with a different winemaker at each dinner, Bounty dives into the artistry of each bottle, pairing each with fresh salads, woodfired pizzas, and much more. Bounty dinners run through October 15th, ensuring that the most beautiful months of Santa Barbara climate can be fully appreciated in the lush Chef ’s Garden at Rosewood Miramar Beach.

22 FALL 2026

Summer 2026 at SBMA Remixed: Entwined Histories and New Forms Through August 30, 2026 Von Romberg and Emmons Galleries

Perceptual Shifts: Photographs from the Collection Through September 20, 2026 Photography Gallery

A Few of Our Favorite Things: Staff Selections from the Permanent Collection Through September 6, 2026 Loeb Family Gallery

For Your Reference: Mungo Thomson Through October 25, 2026 Colefax Gallery

Visit SBMA.net Instagram and Facebook: @sbmuseart

Santa Barbara Museum of Art 1130 State Street Santa Barbara, California 93101

Museum hours: Tues – Sun, 11 am – 5 pm 1st Thurs, 11 am – 8 pm Closed Mondays and holidays

Images above, top to bottom: Tamara Gonzales, Pisac Tapestry No. 3, 2024. Alpaca and wool. Courtesy of the Artist and The Pit. Photo: Chris Hanke. Anthony Hernandez, Rome #17, 1999. Inkjet print. SBMA purchase with funds provided by PhotoFutures. © Anthony Hernandez. Courtesy of the artist and Yancey Richardson, New York. Carlos Mérida, Tehuanas, Oaxaca, from the portfolio, “Trajes Regionales Mexicanos,” 1945. Screenprint. SBMA, Gift of Bernard Lewin. Mungo Thomson, Volume 10. A Field Guide to Hummingbirds (still), 2024. Video installation with sound, 3 minutes, 13 seconds. SBMA, Purchase with funds provided

by Kandy Budgor; Luria/Budgor Family Foundation. © Mungo Thomson.

SBLS this season

BBQ UNIVERSITY

ALISAL RANCH

For those of us who have always fantasized about smoking, searing, and saucing our way into becoming the Grill Dads of our families, Steven Raichlen, author of The Barbecue Bible and Project Smoke, says class is starting now! Hosted at Alisal Ranch in Solvang, Raichlen’s Barbecue University promises an expert-led culinary education, a retreat in the beautiful Central Coast outdoors, and an unforgettable adventure. Consisting of three nights of meals, drinks, and fun, guests can look forward to hands-on lessons with Raichlen, as well as the delicious results of their work. Decked out with over 30 stateof-the-art grills and smokers, Alisal Ranch makes a stunning backdrop for Raichlen’s lessons on the five methods of live fire cooking. The perfect steak? How to smoke salmon, turkey and pork shoulder? Barbecue sauces and rubs? You’ll learn it all, and still have time to relax. In the afternoons guests will have the opportunity to partake in scenic horseback rides, or a calm afternoon of fishing on the estate’s private lake. That’s what we like to call a work-life-BBQ balance.

The next installment of Barbecue University will take place Monday, September 7th to Thursday, September 10th. Your tongs are waiting for you.

GOT SOUL? Brothers Georges and Daniel Daou recently debuted the 2023 crown jewel of their Paso Robles vineyard. Aged 22 months in 100% new French oak, their flagship wine, Soul of a Lion, represents their mission to create an unparalleled Cabernet Sauvignon and their pursuit of excellence that defines DAOU Vineyards. The 2023 vintage boasts a blend of 76% Cabernet Sauvignon, 18% Cabernet Franc, and 6% Petit Verdot, reading a saturated dark crimson with violet hues. Aromas of blueberry, plum, cherry pie, and thyme are layered with toasted oak, smoked meat, coconut, and crème brûlée. In the unique environment of the Adelaida District of Paso Robles, the rare convergence of calcareous clay and limestone soils, a Mediterranean microclimate, and cooling Pacific influences creates the ideal milieu for Cabernet Sauvignon. José Alberto Moreira dos Santos, General Manager and Senior Winemaker of DAOU Vineyards, reports, “Soul of a Lion represents the pinnacle of our winemaking and is a true reflection of DAOU Mountain’s power and elegance. It is a vintage showcasing both the technical precision and the artistry that defines Soul of a Lion.” To celebrate, DAOU launched Soul of a City, a multi-city experiential tour designed for wine enthusiasts. The series featured curated wine experiences with guided tastings, elevated culinary pairings, and immersive design celebrating each host city.

24 FALL 2026

DAOU 2023 SOUL OF A LION

SBLS dining

gather around

Chef Budi Kazali is helping redefine Santa Ynez wine country at The Gathering Table, with cuisine rooted in local farms and community.

26 FALL 2026

THE GATHERING TABLE

NEW STYLE HAMACHI

@ S B L I F E A N D S T Y L E | 27

CHEF BUDI KAZALI

MISO BLACK COD

28 FALL 2026

WRITER Lily Dougherty PHOTOGRAPHER Silas Fallstich

The windmills are still there. So are the aebleskiver building reputations amongst the Southern California and pastries in the bakery windows, the half-timbered restaurant scene. Budi jokes that he’s run into his local facades and gabled rooftops that cheerfully announce purveyors as far south as Los Angeles farmer’s markets. that you have arrived in the Danish-themed hamlet of “These are all farmers from the valley,” he says. “Right Solvang. Yet, a short walk from the tourist drag, Chef here. We're so blessed to be able to use them.”

Budi Kazali is serving up something different.

The ecosystem of farm to table, and winery to restaurant The Gathering Table doesn't announce itself loudly. It is what sustains a place like Solvang. When the farms doesn't need to. Walk in and you feel a warmth that has do well, the restaurants have something worth cooking. less to do with lighting than with the particular ease of a “That's why we came here—the love of wine and food room where people actually want to be. The staff move pairing together. That's what I really love,” Budi says. with it. They laugh with each other. They seem, against When the wineries pull people in, the whole ecosystem all odds in an industry known for high rates of burn out, breathes easier. It goes the other direction too. “Everyone's to enjoy being at work. feeling it,” he says of the region’s growth. “The wineries, the farmers—not just me, but everywhere and everyone.”

Budi has thought carefully about this. “I would rather One thread pulls, and the whole fabric shifts. The only have you want to be there than have to be there,” he says answer is to keep going, keep supporting what's local, of his team. The ones who feel that way, are the ones keep the money moving through the community that worth keeping. “Those are the people that will work with created it. “Spend it locally,” he says. “Help everybody up. you instead of just for somebody.” It's a small distinction, That's how you move the economy.” but one that informs Budi’s approach to hospitality, and the restaurant itself. His own son, although he is only This is the part that doesn't make it onto the menu, but fourteen, is eager to run the business someday and it is shapes everything that does. His black cod comes from purely because he wants to, not because he has to. And local waters, and the hamachi has become something I can’t think of better proof that Budi’s philosophy works. close to a signature dish, but Budi resists the idea of a fixed menu built around monuments. The seasons shape Chef Budi grew up in Santa Barbara, went to cooking what's on the plate. The menu is less a document than school, and then began working his way through kitchens a conversation between the kitchen and the farmers, in San Francisco and Boston. The Santa Ynez Valley between what's ready and what the moment calls for. pulled him back in 2004, when a place called The Ballard Budi explains that he'd like to do more with Solvang's Inn came up for sale and he took the leap. Like kismet, Danish roots and work to weave the town’s history into Sideways arrived the same year and the Santa Ynez wine the food. “That's something I really want to do more country blossomed into something new. “It blew up the research on,” he says. whole entire valley,” Budi says, with the quiet satisfaction of someone who seems to have bet on a place before the What Budi is doing captures a new wave of energy rest of the world caught on. that is taking shape across the valley, expanding the frame without abandoning the picture. Wine gave the Most people think of wine when they think of Santa valley permission to be more than quaint, farmers gave Ynez. Budi thinks about what's growing between the it something real to build on, and chefs like Budi are vines. “People will say, ‘Oh, the grapes grow really well in turning it into more than a destination. The valley raised this area.’ And yes they do, but the produce is incredible.” him. He's still here. That, as much as any dish, is what the The farmers here have been at it for generations, quietly Gathering Table is serving.*

gatheringtablesolvang.com

@ S B L I F E A N D S T Y L E | 29

the perfect pairing

A day spent touring Roblar Winery & Vineyards, enjoying farm-fresh bites and pours with Executive Chef Terri Buzzard.

WRITER Andrea Manokian PHOTOGRAPHER Silas Fallstich

I arrive at Roblar Winery & Vineyards bright and early on a Saturday morning for its Farm to Fork Winery Tour. Over the course of the tour—and several tastings in between—one thing becomes abundantly clear: Roblar is redefining the traditional winery visit. Here, exceptional wines are only the beginning. The estate is home to a farmstand, a five-bedroom farmhouse for guests seeking an overnight stay, an on-site art gallery, and a restaurant recently named the No. 1 Winery Restaurant in the United States by USA TODAY's 10Best Readers' Choice Awards.

Roblar is the second vineyard under the Gleason Family Vineyards umbrella. In 2004, Kevin Gleason purchased Refugio Ranch Vineyards, and in 2017, he acquired Roblar, a mere five-minute drive away. Kevin leads Roblar alongside his children, Max Gleason and Callie Gleason Bieszard, and his son-inlaw, Matthew Bieszard.

The vines consist largely of Bordeaux varietals including Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot, all of which are well suited to the estate's climate and soils. In 2020, Roblar welcomed Winemaker Max Marshak, who previously spent seven years at Jonata Estate on California's Central Coast. His experience and vision have further enhanced Roblar's wines, which are known for their aromatics, structure, and balance.

The Farm to Fork Winery Tour is available to the public on Fridays and Saturdays, and upon arrival, I’m lucky enough to have Wine Educator Connor Williamson as my guide.

We make our way over to the vineyards, and it’s a picturesque setting—rows and rows of trellised, neatly manicured vines. Awaiting us on ice is a bottle of Roblar's 2025 Cuvée Blanc.

Connor pours us each a glass, we toast, and savor a sip. The white blend is bright and crisp with delicate citrus notes. It’s then that we dive into an informative lesson on the wine glass itself, a lesson I’d like to pass on to readers.

30 FALL 2026

To enjoy your next glass of wine like a dedicated connoisseur, do as Connor suggests.

Hold your wine glass properly.

Handle the glass with care, holding it by the stem or foot to avoid transferring heat from your hands or leaving fingerprints on the bowl.

Swirl your wine.

Wine contains ethanol and hundreds of aromatic compounds. Swirling the glass increases the wine’s surface area, releasing volatile compounds into the air and enhancing their aroma. It also allows the wine to coat the glass, revealing its color, viscosity, and texture.

Sniff your wine.

After swirling, you may notice a hint of alcohol on the nose, along with more delicate fruit, floral, herbal, and spice aromas.

Swirl and sniff again.

This time, smell for secondary aromas that reveal more about the winemaking process.

These include yeast-derived scents from fermentation, as well as subtle notes influenced by aging in wooden barrels.

Cin Cin! Raise your wine glasses in a toast and take a sip.

YELLOW FIN TUNA CRUDO

@ S B L I F E A N D S T Y L E | 31

BAJA SHRIMP

32 FALL 2026

The next stop on the tour feels incredibly fitting, especially since “el roblar” roughly translates to “the place where oak trees grow” in Spanish. We make our way to a section of the property known as the Twin Oaks, and the view is just as much of a treat as the 2023 Pinot Noir we sample.

As its name suggests, the area consists of two oak trees standing tall against an ocean of vines. It’s no wonder that so many wedding receptions happen here. Connor shares that the winery and restaurant can see up to five hundred visitors during the day, and then transform to host a wedding for several hundred guests in the evening, a truly remarkable feat and one that goes to show the dedication of its team.

I then head to the restaurant where I am served a plate with four appetizing offerings: prime beef, Roblar Mokum carrots, shrimp gazpacho, and a perfect chocolate chip cookie. Not long after my first bite, I have the pleasure of enjoying the company of Terri Buzzard, Executive Chef at Roblar Winery.

The tender, medium-rare prime beef pairs incredibly well with their 2022 Merlot Gold, aged in 56% new French oak for 15 months, and my personal favorite pour of the day. Smooth, silky, and full-bodied with oaky flavor, each sip delivers more than the last. The gazpacho, paired with their 2024 Chardonnay Reserve, is refreshing and was inspired by Terri Buzzard’s latest trip to Mexico City. But the Roblar Mokum carrots are the star of the show, which is an incredible testament to Terri and her team, as carrots aren’t typically tantalizing. Served over a bed of parmesan cream, walnuts, and fried rosemary, the carrots are tender on the outside and crunchy in the middle. They deliver a bite so good it lingers long after the last taste.

watermelon, peppers, and eggplants. “We do a tomato and watermelon panzanella salad in the late summer that people want year-round,” she says. In fall, she anticipates the use of squash, cauliflower, broccolini, and more delicacies sourced from Roblar’s chef ’s garden and fiveacre farm. “I just want to work and create something great,” she says plainly. “Making a beet or carrot taste really good—it’s fun!” she adds.

Before heading into her kitchen for a private tour, I ask her how she’s able to remain so organized, as she’s not only in charge of the food at Roblar but also the entrées served at weddings and, on weekends, the food truck at Refugio. “It really comes down to the people and the team,” she says.

After lunch I make my way over to Roblar’s on-site art gallery, Indah Gallery. Inside, I meet Creative Director Max Gleason. Prior to his vision, the structure served as a mechanic shop for tractors and other farm equipment, but in 2024, Max converted it into an art gallery. It’s been open for a little over a year, and Max rotates artists monthly, focusing on local talent.

Upon my visit, the gallery is showcasing artwork by Jerome Marshak, the father of Roblar’s Winemaker, Max Marshak, in an intimate tribute to the Gleason family’s extended circle. The back room of the gallery features some of Max’s personal works. Max shows me a commissioned piece for a young mother in Santa Barbara that depicts her holding her son amidst a snowy mountainscape. “She lived in Alaska for a number of years, and it was a very pivotal part of her life, so the whole bottom section of the painting is Alaska,” he says.

He’s clearly found a way to incorporate symbols of her most significant life experiences into the piece. Personally, I cannot think of a better pastime than indulging in great food, drinking great wine, and analyzing art afterward.

“It’s a dream for a chef,” shares Terri, speaking about her time at Roblar. She starts each morning on the property hours before its opening, strolling the Chef ’s Garden. As I drive back onto the paved road that brought me here, “I draw inspiration from just being here,” she says. “It can I can’t help but think of Roblar as an idyllic way to spend just be the way the sunlight hits the Swiss chard,” she adds. a day off or a weekend with friends and family. Rather than functioning as just a tasting room, the Gleason Chef Terri changes the menu every two months to family and their team have transformed the grounds into accommodate seasonal ingredients directly sourced from a meaningful wine destination. The people, the food, the Roblar Farm. Currently, I have the pleasure of sampling tour, its farm, and the on-site art gallery are just a few their early summer menu, but as late summer comes ways it stands out.* around, Terri anticipates incorporating more tomatoes,

roblarwinery.com

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SBLS wine country

34 FALL 2026

rooted in tradition

Founded in 1985 on a historic Santa Barbara County ranch, Foxen Vineyard has grown from a small operation into one of the region’s most respected producers. Now the next generation is carrying the winery forward while staying rooted in its familydriven philosophy.

WRITER Maddy Sims PHOTOGRAPHER Silas Fallstich

The drive to Foxen Vineyard is a journey back to an earlier California. Past the familiar storefronts of Los Olivos, the rustic back road winds through rolling hills dotted with sprawling oak trees, grazing cattle, and horses scattered across golden grass. By the time you turn onto Foxen Canyon Road, cell service has nearly disappeared. It’s peaceful out here.

At the end of the road sits Foxen Vineyard, overlooking rows of vines from its modern tasting room. Just beyond it stands the winery’s original home: A weathered tasting room affectionately known as “the Shack,” which opened in the 1980s, and the Wickenden House, the original family home dating to 1837. Together, they tell the story of one of Santa Barbara County’s original wine families.

Foxen was founded in 1985 by Dick Doré and his friend, winemaker Bill Wathen, on Rancho Tinaquaic, the family ranch first purchased in 1837 by Doré’s great-greatgrandfather, William Benjamin Foxen.

Doré had fallen in love with wine while traveling through Europe, and Wathen was eager to make his own. They partnered up and began Foxen.

The winery’s first days were anything but polished. “In the beginning it was scary,” Doré says. “We were using borrowed

equipment and did our first crush on my basketball court at the Rancho Tinaquaic.

We didn't have a forklift and had to do our first press in the back of a pickup truck.”

Four decades later, Foxen has grown into one of Santa Barbara County’s most respected wineries, but its philosophy has remained remarkably intact. “We have always seen ourselves as farmers first,” Doré says. “With Billy's background as a viticulturist, we have been able to access Santa Barbara County's finest vineyard sites. And our goal in winemaking has remained consistent for the last 40 years— to make balanced wines that express their sense of place.”

That philosophy is now being carried forward by a second generation. Kaitlin Armstrong (Doré’s stepdaughter) leads sales and marketing, Riley Wathen Slack oversees operations and finance, and Bingo Wathen has taken over winegrowing and vineyard management (Bill Wathen is still the head winemaker, but they act as a team). For Doré, it is exactly the future he hoped for.

“Now that I'm an old fart, it’s my hope that the next generation of both our families, who have stepped up in the last few years, are able to continue the Foxen tradition of making great wines,” he says.

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This generation isn’t reinventing Foxen, they’re building on what already exists. The tasting room overlooking the vineyards opened in 2009, replacing the original (though the Shack still operates on weekends for visitors who want to see where it all began). “Our original tasting room started in 1985,” Armstrong says. “Dick and Bill were running the whole business themselves and ran it in a very casual way. They make serious wines, but don’t take themselves too seriously, which is the basis for the Foxen brand. We’ve carried that ethos as we have expanded over the years.”

We walk through the property’s winemaking and storage facility: Cool, cavernous rooms lined with barrels, built to support a much larger operation than the original setup. “We built this facility out of necessity to grow the business,” Armstrong explains. “Our old winemaking facility was a barn outside—no temperature control, no air conditioning. We were fermenting the wines in opentop fermenters with tarps over them, with bungee cords.

It was very primitive in that way, but it helped us refine our winemaking.”

Throughout the property, the past remains present.

Armstrong recently introduced new wine labels, but instead of starting over, she updated a design her mother originally created decades ago on Microsoft Word.

“I wanted to preserve our history and modernize it a little bit,” she says. The anchor featured on every bottle is more than a logo. It was once the cattle brand of William Benjamin Foxen, the English sea captain who settled in Santa Barbara in 1836 after marrying a local Mexican woman and purchasing Rancho Tinaquaic.

“It’s one of the original ranches of California,” Armstrong notes. That history extends beyond the label. Just down the road, the original family home still stands. “That’s the house that my stepdad grew up in, his mother grew up in, his grandmother grew up in, and it's the first wooden structure in Santa Barbara County,” Armstrong says.

“The furniture inside came over from England in 1836.”

That commitment to preserving the past extends into the land itself. One of the winery’s longest-standing practices began with a simple limitation: There was no water. When Dick Doré and Bill Wathen planted their hillside vineyard in 1989, irrigation wasn’t an option, so they dry farmed instead—a practice that continues today.

Foxen remains one of the only wineries in Santa Barbara County to dry farm its estate vineyards entirely.

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“We don't give the plants any water whatsoever,” Armstrong says. “It's a difficult way to farm.” The payoff comes in the glass. Without irrigation, the vines produce fewer, smaller grapes with concentrated flavor rather than dilution. Cover crops, fruit trees, and grazing lambs help maintain biodiversity and soil health. “It’s a labor of love,” Armstrong says. But it’s worth all the work: The dry-farmed chardonnay is some of the best I’ve tasted, bursting with flavor and complexity.

Yet not all Foxen wines are dry farmed. “We wouldn't be making any money if we only dry farmed,” she adds with a laugh, so they work with growers across the region to build out the rest of their production. Since the beginning, Foxen has resisted defining itself by a single appellation.

Instead, it looks across Santa Barbara County, sourcing fruit from vineyards stretching from the fog-shrouded Sta. Rita Hills to the warmer slopes of Happy Canyon and the sandy soils of the Santa Maria Valley. “We're a Santa Barbara County producer,” Armstrong says. “We're going to take what we find to be the best of each AVA.” It's an approach that's only possible because of Santa Barbara County's remarkable geography. Unlike most California mountain ranges, the region's mountains run east to west, drawing cool Pacific fog deep inland. The result is an extraordinary range of growing conditions packed into a relatively small area, allowing Pinot Noir, Chardonnay, Rhône varieties, Bordeaux grapes, and even Italian varietals to thrive within the same county.

The winery embraces that diversity rather than narrowing its focus. Today, Foxen produces nearly 30 different wines, many of them single-vineyard bottlings designed to showcase the character of one specific place. “These are what we call terroir-driven wines,” Armstrong says.

“When you open a bottle of John Sebastiano Vineyard from Sta. Rita Hills, we want it to taste like Sta. Rita Hills fruit. We want it to showcase what that area tastes like.”

Foxen offers a collection of wines that reflect the remarkable range of Santa Barbara County itself. For Armstrong, that connection to place is deeply personal.

She grew up in Santa Barbara County surrounded by wine.

Her mother worked in the industry before marrying Doré, and although Armstrong spent time living elsewhere, she found herself drawn home. Now, alongside Riley Wathen Slack and winemaker Bingo Wathen, she's helping lead Foxen into its next chapter. “It’s a tradition for wineries to be passed into families, and we're lucky that we’re able to do that,” she says. “A lot of people start a winery, and they end up selling it. We're grateful that we've been able to keep it within our family. I think it gives it a different meaning, having that strong family tie.”

FOXEN VINEYARD FOUNDERS DICK DORÉ AND BILL WATHEN AT THE SHACK—THEN AND NOW

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The next chapter is already unfolding. Foxen has introduced redesigned labels, modernized packaging, and digitized decades of handwritten records, all while keeping its original identity intact. “It’s important for us to take what our families built and continue it on and try not to screw it up,” Armstrong jokes. “We want to preserve that history and then also innovate in new ways to expand things and keep it going as long as we can.”

That balance between preservation and progress shapes everything at Foxen, including how it welcomes visitors. “It’s a different experience than going into Los Olivos,” Armstrong says. “It's a little more rustic. You can bring your lunch out here and have a picnic. We offer music on the weekends and a food truck every once in a while so that people can come here, hang out, and get the full Foxen experience.”

Every tasting, Armstrong says, is another opportunity to share the history behind the bottles. "It's important to me to tell their story and keep it going.

Because we're one of the original wineries in Santa Barbara County, that history is really important to us." Whether visitors arrive eager to discuss vineyard sites or simply hoping to spend an afternoon and enjoy a glass of wine, they're welcomed the same way. "We want it to be open and accessible for everybody."

As the afternoon sun settles over Foxen Canyon, it's easy to understand why preserving this place matters so much. Every bottle captures more than a vintage. It records the fog that drifted through the vineyards, the rain that fell—or didn't—and the landscape that shaped the fruit. "We want it to taste like what happened that year," Armstrong says. "It's like a time capsule."

Long after leaving Foxen Valley Road behind, that's what stays with you. Not simply the wines, but the feeling that you've experienced a family preserving more than a business. They're preserving a piece of Santa Barbara County itself—one bottle at a time.* foxenvineyard.com

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“Our goal in winemaking has remained consistent for the last 40 years—to make balanced wines that express their sense of place.”

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PHOTO BLAKE BRONSTAD

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BILLY AND CHRISTOPHER HINES PHOTO TREVOR EKANGER

inside the set

The principles of wine and music intertwine at The Set, the Sta. Rita Hills winery founded by brothers Billy and Christopher Hines. @ S B L I F E A N D S T Y L E | 41

WRITER Nathalie Tovar

Tucked within Santa Barbara’s intimate wine country, the Sta. Rita Hills region is known for producing remarkable vintages, yet it is the people behind the vineyards that bring their story to life. Among these stands The Set, owned by brothers Billy and Christopher Hines, who have built their winery around a philosophy of authenticity, connection, and creativity. When I visit one sunny afternoon, Christopher offers a look into the start and future of his and his brother’s business, sharing the story, vision, and artistry behind their winery.

After moving from New Orleans to California following Hurricane Katrina in 2006, the brothers were inspired by their father, a passionate student of Burgundy wine, to pursue winemaking. Their vineyard was a labor of love. Rather than inheriting vines, the brothers transformed 200 acres into a thriving home to rows of Pinot Noir, Chardonnay, Syrah, Gamay, and Viognier. “That ground‑up approach lets us be incredibly intentional,” says Christopher. “Down to vine spacing, row spacing, how the rows run down the hills, and how the sun hits in the morning versus the afternoon, the layout was very deliberate.”

The choice to settle in the region was no coincidence. For the brothers, the landscape of Santa Barbara and the Santa Ynez Valley not only informed their approach to winemaking, but their decision to get into the wine business all together. “Realizing that you could grow compelling cool‑climate varietals in Santa Barbara, even though it’s so much farther south than Burgundy, was a huge revelation,” Christopher notes, adding, “That’s what really kicked all of this off. For me, Santa Barbara brought me to wine rather than the other way around.”

Under the guidance of Sashi Moorman, a fellow winemaker in the region, Billy and Christopher were able to lay the foundation of The Set’s viticulture program, and from there, define a vision for the brand. Coming from New Orleans, the brothers wanted to imbue a deep sense of hospitality, warmth, and shared enjoyment in the winery. Their goal is to create not just a good wine, but a comfortable and inviting experience.

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“I hope people walk away with a desire to come back—or to open another bottle. Whether it’s the experience at the vineyard or just the wine itself, I want it to feel welcoming and like there’s more to discover. Nobody needs wine to survive, it’s something you open for pleasure, to share a moment, to sit with your family or friends and take that time together,” Christopher says. For the two, family and community are at the heart of what they do, so it's no surprise that this philosophy is the core of The Set. Music has become another defining characteristic of the winery. Inside Christopher’s studio office, instruments and artwork fill the room, offering a glimpse into the creative background intertwined with the brand. From the thoughtfully crafted wine labels inspired by sound waves of various instruments to the name of the company itself paying homage to drum sets and set lists, The Set's understanding of structure, balance, and texture in wine comes directly from creative ties. Like balancing various tones and rhythms in a song, crafting a bottle of wine demands harmony in acidity, fruit profiles, and tannins to create a multi-dimensional experience. “At its highest

form, winemaking is an art as much as a science,” says Christopher. “That balance of texture and tone is just as relevant in wine as it is in music or film.”

Among their collection, each of the brothers has wines that they are particularly proud of. For Christopher, PTG is his North Star, a versatile Pinot Noir and Gamay blend that pairs effortlessly with a wide range of flavors, from bold, complex dishes to spicy cuisine, and everything in between. As for Billy, he gravitates toward their Chardonnay, a balance of green apple, citrus oil, and white flower notes with just the right acidity. Both wines translate the elegance of old-world wines into a unique Californian expression that resonates with today’s wine enthusiasts.

Christopher is eager to share The Set's plans for the months ahead: an immersive, in-person experience at the vineyard. “The goal is to start opening the vineyard by appointment, and eventually turn it into more of a ‘come one, come all’ experience,” he says, excited to share this special corner of the country with a wider group of people.*

PHOTO CARY IRVING

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a burgundian vision in california

Blair Pence’s pursuit of elegance, authenticity, and place at Pence Vineyard & Winery in the Sta. Rita Hills.

WRITER Kaylee van Voorn

Sitting on the back of a golf cart, moving through the endless rows of vines with a chilled glass of Pence Vineyard & Winery’s Brut Rosé in my hand, the landscape of Santa Ynez’s Sta. Rita Hills excites the wine enthusiast within me.

The journey to the ranch itself feels like the perfect escape, heading up the Santa Barbara County coast, watching the scenery gradually shifting into rolling hills.

Upon arrival, I'm struck by what the ranch holds beyond the vines: horses grazing in

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the distance, dogs wandering freely, and even peacocks.

Following a warm welcome, my friend and I are accompanied by Pence’s very own Advanced Sommelier, Tristan Pitre, who leads us through the Perlage tasting experience in the Heritage Room. The tasting features Pence Vineyard & Winery’s estate-grown sparkling wine selection, including Blanc de Blancs, Blanc de Noirs, and Brut Rosé, each thoughtfully paired with an assortment of cheese and caviar.

Established in 2006, Pence is located on 200 acres along the eastern edge of the Sta. Rita Hills. Everything at Pence begins in the vineyard, where olive and almond trees are planted throughout the property and the vines are farmed 100 percent organically. At the center of it all is Blair Pence, whose journey from curious college student to Burgundy devotee shapes his viticulture philosophy, “We’re striving for honesty and elegance in our wines, which reflects the beautiful landscape where our grapes grow,” explains Pence.

As someone who grew up in the Netherlands and spent many of my summers in the southern hills of France, I find myself drawn to the connection between Blair Pence’s devotion to Burgundian winemaking practices and his vision for creating something equally authentic on his estate in Sta. Rita Hills. That philosophy is apparent not only in the wines themselves, but also in the rustic tasting room aesthetic and the surrounding landscape, shaped by cold, ocean-driven winds that create a longer growing season. This climate allows the grapes to develop complexity while maintaining freshness and acidity, making it possible for Pence Vineyard & Winery to craft wines with both Burgundian sensibility and distinctly Californian character.

Pence offers several curated tasting experiences, each designed to highlight a different aspect of the estate and available by appointment only. This structure emphasizes the connection between guest, guide, and place, making the experience feel distinctly personal. The estate spans 45 acres and grows varietals including Pinot Noir and Chardonnay. Keeping with traditional Burgundy winemaking methods, the vineyard is divided into 19 distinct blocks, which guests are invited to explore in full.

Rather than a traditional bar tasting, Pence offers curated experiences, including a golf cart tour that brings guests through the vineyard for a closer, more immersive look at the land.

Looking ahead, Pence is excited to share with us that new developments are on the horizon for the winery in 2026. Another tasting room on the upper end of the property is expected to open, expanding both vineyard potential and guest experiences. Even as it evolves, the winery continues to move with intention—carefully shaping each experience while staying grounded in its commitment to intimacy, authenticity, and an uncompromising focus on quality.

We will raise a glass to that, cheers!*

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the road to villa lucia

How a love of Italy, antiques, and craftsmanship transformed a Paso Robles property into a Tuscan inspired estate.

WRITER Lily Dougherty PHOTOGRAPHER Kelly Teich

What began as a 1990s bed and breakfast has, after a three-year transformation by The Dubb Group in collaboration with The Warner Group Architects, become Villa Lucia: a Tuscan-style estate reimagined by Stephen Dubb as a romantic villa inspired by the warmth, character, and timelessness of the Italian countryside.

Authenticity was the project’s guiding principle. Rather than creating a theatrical interpretation of Tuscany, the team wanted Villa Lucia to feel as though it had existed for centuries. A place for the Dubbs and their vacation rental guests to feel transported. “We wanted it to seem like it’s been there forever,” Stephen says.

“Walking into something that feels like you're in a storybook—not the flashiness of something bigger—that, to us, is luxury.”

The experience begins before guests even reach the front door. A drive beneath cypress trees leads past the estate’s tenacre vineyard before the pavement gives way to gravel. “You hear that sound under your tires and that sense of arrival signals that you’ve entered a new place,” notes Kelly Teich, President at The Warner Group Architects.

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Speaking with the Dubbs and Kelly, it is clear that the project is the result of a decadeslong love affair with Italy that finally found somewhere to land. The Los Angeles based Dubb family had been visiting the Central Coast for years and were always drawn to Hearst Castle and its surrounding coastline before discovering Paso Robles through its wineries. It was there, Stephen says, that the idea started to take shape: the region is abundant with wine, but there were few places that matched the experience they envisioned. “Paso already had the wine, the landscape, and the sense of escape.

We felt there was an opportunity to create a stay that matched that magic, something intimate, elevated, and transportive," he recalls. Three years ago, the Dubbs found their property and, after an extensive search, enlisted Montecito-based architect Kelly Teich of The Warner Group to help them make their dream a reality. Their inspiration began in Tuscany, where years of travel shaped their appreciation for the architecture, craftsmanship, and slower pace of life. Hearst Castle found its way into the design as well, most visibly in the pool, whose black-and-white Greek key tile pattern pays homage to the estate’s famed Neptune Pool.

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From the start, the Dubbs knew that finding the right architect and interior designer to translate their vision was key for the project. Stephen describes going on a “deep dive” seeking someone who could convert feeling into structure rather than simply draft a floor plan. “The Warner Group was able to tell a story through the architecture,” he says. “It was an easy choice.” That collaborative instinct carried through the project: the Dubbs and Kelly made repeated trips to Italy together, timed most years to Salon del Mobile, Milan’s spring furniture fair, with side trips to Venice, Lake Como, and Florence. Kelly calls the Dubbs some of the best clients he’s traveled with. “They’re up for anything,” he says. “It’s a blast.”

When the Dubbs came to Kelly, they arrived with one firm request: they didn’t want a single element that felt contemporary. “We wanted it to feel like a period before modern design existed,” Kelly says. The challenge was that the preexisting house was a little incohesive—part Spanish hacienda, part Italian villa. Rather than change the building entirely, The Warner Group kept the project inside the existing footprint, while transforming nearly everything else. Both floors were reconfigured: the ground floor opened into one great room anchored by a reclaimed stone fireplace, and an oversized primary closet upstairs was sacrificed to create an entirely new bedroom and bathroom. Wood flooring was shipped directly from Italy. The property’s original travertine pattern was no longer manufactured, so stone had to be custom-fabricated to match. Cast stone at the entry came from a craftsman in nearby Atascadero, ironwork was handled by a local metalworker, and the kitchen island and banquette were built by a Los Angeles millworker, modeled on antique Italian furniture the team sourced as reference.

That same instinct shaped every room inside the house.

Over the course of a couple years, Kelly and The Warner Group’s design team combed estate sales throughout Los Angeles, Santa Barbara, and the Central Coast, while also making multiple trips to Italy to source antiques.

Sofas were reupholstered rather than replaced, antique dressers were converted into bathroom vanities, and a centuries old suit of armor, gifted to the Dubbs by The Warner Group became the finishing touch in the home’s game room. One of the living room’s focal points, a handblown Murano glass chandelier, was sourced during a visit to Murano, an island near Venice known for its centuries-old glassblowing tradition. Almost nothing inside of Villa Lucia was purchased new. Each of the six bedrooms was built around its own distinct set of unique pieces, an idea borrowed from a favorite boutique hotel in Venice where no two rooms look alike. “You feel like you're in a different hotel every time,” Stephen says, “just because of the furnishings and the decor.”

Beginning this August, Villa Lucia will be available as a luxury vacation rental, inviting guests to experience the 6-bed, 6.5-bath estate as the Dubbs envisioned it. In addition to exploring the property’s working vineyard, visitors will be able to partake in private dinners prepared by local chefs and wine tastings led by local sommeliers, bringing the region’s celebrated wine and food culture directly to the villa. They encourage guests to walk the vineyard, collect grapes, and get a real sense of, as Stephen puts it, “the lore of wine and winemaking.”

For the Dubbs, however, the goal was never to create just another luxury vacation rental. They wanted a place where guests could slow down, gather around long dinners, and for a while, feel transported to the Italian countryside.* wgarch.com

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SUSAN REGENHARDT AND CINDER

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lone sheep ranch

In the heart of Santa Ynez, a husband-and-wife team has built a sanctuary where horses, animals, and people come to be well. @ S B L I F E A N D S T Y L E | 51

PHOTOGRAPHER Ryan Mayo HAIR & MAKEUP Ja’nice Ramos

Arriving at Lone Sheep Ranch a tunnel of trees opens like stalls and feed schedules. Members step into a true club a green archway into something quieter than ordinary atmosphere, complete with a club lounge, an espresso bar, life, where rows of roses nod along the fence lines, and a wine bar where conversation flows as easily as the a namesake lone sheep that thinks it’s a dog closely morning coffee. follows its owners, massive pigs nap in flower beds, and horses roam in spacious paddocks. This is, by design, The horses, of course, want for nothing. A manicured a place to slow down. arena and lush grass pastures give every animal room to move, train, and rest, all maintained to a standard that After careers devoted to health and reproduction in the reflects Susan's exacting, health-first vision. Here, the medical field, Alex Soffici and Susan Regenhardt turned wellbeing of horse and rider is treated as a single, shared their attention to their most ambitious project yet—one pursuit. rooted not in clinics or laboratories, but in soil, sunlight, and horses.

What has transformed Lone Sheep Ranch from a beloved local facility into a genuine destination is its growing Lone Sheep Ranch is the culmination of a lifelong dream: roster of experiences. Couples and families now travel Susan Regenhardt's vision to build and run the ultimate from across the country and abroad to visit. equine boarding facility, one engineered around the wellbeing of both horse and rider. Years of caring for Immersive animal experiences invite guests of all ages the human body, paired with a lifelong love of horses, to connect with the ranch's animals up close. Whether gave her an instinct for what healing requires—balance, petting the horses and sheep, or wine tasting with a attention, and an environment that nurtures rather than chicken nestled in your lap and pigs wandering nearby. depletes. She has channeled all of it into the ranch.

For oenophiles, the Wine Club offers curated tastings that The result is more than a boarding facility. It is a sanctuary, pair locally produced Santa Ynez wines with exceptional a place where animals and people alike can find peace and bottles sourced from around the world. It is wine country comfort, surrounded by beauty and love. That mission is hospitality distilled to its most personal form. clear from the moment you arrive.

For those who wish to extend their visit, Wine Club Before you meet a single horse, you can’t help but feel in and Equine members enjoy exclusive access to on-site awe of the landscape. Giant oaks stand like old sentinels apartments, along with discounted rentals of the ranch's across the property, their branches throwing generous three-bedroom home, which looks like a fairytale cottage. pools of shade. Citrus trees perfume the air with the clean brightness of orange and lemon. Flowers are There is a quiet generosity at the center of everything here. everywhere—beds of roses in full bloom, ornamental Lone Sheep Ranch was built on the belief that beauty plantings, and greenery that changes with the seasons. and care are not luxuries but necessities—for horses, for And then there is the tree tunnel, a living corridor that animals, and for the people who love them. draws the eye and the foot forward. This attention to beauty is not incidental. It is the philosophy of the ranch Susan and Alex have spent their lives tending to health. made visible.

In the rose beds and the oak shade, in the steam rising off the espresso bar and the soft sound of hooves on a wellAt its core, Lone Sheep Ranch offers boutique, full-service kept arena, they have simply found a new way to do it. In horse boarding, yet the experience reaches far beyond the Santa Ynez Valley, they have made a place to be well.*

For booking experiences, wine tastings, and farm stays LoneSheepRanch.com For horse boarding availability or all other inquiries 805-453-9037

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SUSAN REGENDARDT AND ALEX SOFFICI

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DR. STEVE RUTHS

the wine doctor

A chance encounter with wine changed Steve Ruths' life. Today, the psychiatrist behind Malibu Wine Company is helping put the Malibu Coast AVA on the map.

WRITER Maddy Sims PHOTOGRAPHER Silas Fallstich

The 101 cuts through Southern California in a blur of concrete and cars. Just outside of Thousand Oaks, an unassuming exit climbs west into the mountains. The noise disappears first. Asphalt gives way to dry hills, and the world starts to feel more exposed—the sun pressing harder and terrain pulling upward.

A narrow road leads to rows of green vines, saturated in gold from the late afternoon sunshine. Mountains tower in the distance.

A sprawling yellow house with a red tile roof sits beside a turquoise pool, right next to the vines.

This isn't Napa. It isn't even Santa Barbara.

It's the lesser-known Malibu Coast AVA, where psychiatrist Steve Ruths spends his time crafting Rhône-style wines.

Ruths didn't set out to become a winemaker.

During a break from medical school, he returned home to Florida to do research at the University of Miami before moving to Miami Beach. It was there that he picked up work bartending and eventually became a wine steward. It changed his life.

"There were a couple of wines that opened my eyes," he says. "I finally understood why people were so obsessed with wine."

Medicine eventually called him back.

While completing his fellowship at the University of California, San Diego, Ruths began studying viticulture and enology alongside psychiatry, earning his UC Davis Winemaking Certificate in 2008. Today, he serves as Medical Director of Sanctuary Centers of Santa Barbara.

Ruths is exactly how you'd imagine a psychiatrist: analytical, practical and meticulous. Every decision has a reason behind it, from choosing this particular property because it could support Rhône varietals to obsessing over blends until they taste exactly as he envisions them. Yet there's an unmistakable California ease beneath the precision. A silver chain peeks out beneath his checkered button-down.

Classic rock plays in the background. His sun-bleached blond hair falls across the top of his glasses as he pours another taste and shrugs, "I dig it."

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In many ways, the wines of Malibu Wine Company are extensions of Ruths himself. His fascination has always been Rhône varietals, and the Malibu Coast's warm days, cool evenings and rugged terrain offered the kind of site he had been searching for since initially developing a passion for wine. Even the names reveal something personal. Each wine is named after a mountain in the Bernese Alps in Switzerland where he skied with his father in 1985.

The Jungfrau is the most feminine of the three. German for maiden or virgin, The Jungfrau is built around Grenache, with Petite Sirah and Syrah adding structure and complexity. The result is bright and graceful, carrying more weight than you’d expect without ever feeling heavy.

"My winemaker and I like to describe our wines as bold yet elegant," Ruths says.

Stylistically, The Monk, lands comfortably in the middle.

Named after the mountain that sits between The Jungfrau and The Eiger, it centers on Syrah. "The Monk is the mountain in the middle that separates the monster, or with some liberty, dirty old man, from the maiden," Ruths jokes. "The most noble grape that we grow is Syrah, so that's The Monk."

For all the time Ruths dedicates to the vineyard, it isn't his full-time job. Every Tuesday, he's back in Santa Barbara, where he serves as Medical Director of Sanctuary Centers and also focuses on forensic psychiatry. It's demanding work that requires equal parts objectivity and empathy.

Ruths speaks about it plainly, focusing instead on the practical realities of mental healthcare. "A lot of people either don't have resources themselves, or they aren't even aware of the fact that someone in their family needs help with mental health," he says. "The biggest thing is just awareness. And there are resources out there. There aren't enough, but they're out there. That's what I wish more people understood."

The vineyard itself plays an important role in that balance.

"There's a French term called garrigue," Ruths explains.

"It's mostly used in southern France, where you have wild vegetation growing around the vineyards—sage, thyme, lavender, all that native chaparral. The aromatic oils from The connection between psychiatry and winemaking those plants volatilize in the heat and end up on the grape isn't immediately obvious. But after an afternoon with skins, adding another layer of complexity."

Ruths, it starts to reveal itself. Both fields are rooted in careful observation. Both reward patience. And both In the Malibu Coast AVA, the surrounding landscape belong to someone who seems endlessly interested in leaves its own signature. California pepper trees line the understanding why things are the way they are. Wine property, imparting the peppercorn character that runs may be Ruths's passion project, but he approaches it through several of the wines. "I first noticed this kind of with the same discipline that defines his medical career. influence in southern Rhône wines, and I'd also found His mission is to raise the bar in the Malibu Coast and a eucalyptus character in Australian Shiraz," Ruths notes. produce world class Rhône-style wines. And he’s doing "I assumed leaves were falling into the picking bins, but just that—The 2024 Jungfrau recently received the that's not what's happening. The eucalyptus leaves highest score ever by Wine Spectator for a Malibu Coast produce oils that volatilize in the heat and eventually wine. collect on the grape skins. That's what happens here with the pepper. That's our garrigue."

Driving back toward the 101 later that afternoon, the vineyard disappears as quickly as it appeared. Traffic At the other end of the spectrum is The Eiger. Named returns. Concrete replaces the wide-open hills. It's easy after the mountain whose name translates to "ogre" or to understand why the Malibu Coast AVA has remained "monster," it's built around Petite Sirah. "The biggest overlooked for so long. But places like this rarely stay monster of a grape we grow is the Petit Sirah," Ruths says. hidden forever. Ruths has built something that feels The Eiger is a wine with remarkable depth and power entirely its own: a collection of Rhône-style wines shaped without ever becoming exhausting to drink. It's rich and as much by the landscape as by the psychiatrist who structured, but surprisingly approachable—even for couldn't stop thinking about them.* someone who instinctively reaches for white wine.

While Malibu Wine Company does not have a tasting room, private tastings at the vineyard can be arranged by contacting Dr. Ruths through the website. malibuwinecompany.com

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MALIBU WINE COMPANY VINEYARD, WHERE DR. STEVE RUTHS GROWS SYRAH, PETIT SIRAH, GRENACHE, VIOGNIER, ROUSSANNE, AND THE NON-RHÔNE TOURIGA NACIONAL.

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SBLS wellness a splash of wellness

Josh Johnson of Pure Aquatic Solutions makes a case for rethinking everything you know about pools.

WRITER Andrea Manokian PHOTOGRAPHER Richard Garnica

In a sunny seaside enclave like Santa Barbara, where rainy days are the exception rather than the rule, taking a dip in a glistening pool while soaking up the afternoon rays feels like the ultimate pastime. Yet while many people carefully consider the quality of the food they eat, the products they use, and the wellness rituals they practice, few stop to think about the quality of the water filling their backyard pools. After all, shouldn't the water we immerse ourselves in be held to the same standard as the things we put in and on our bodies? This is the question I explored with Josh Johnson, owner of Pure Aquatic Solutions.

Pure Aquatic Solutions was founded in 2020 and has since grown into a team of nine. The company specializes in pool maintenance and repair, servicing residents in Santa Barbara, Ojai, and Carpinteria, as well as recreational spaces like Ganna Walska Lotusland. The company stands out for its commitment to quality care and its willingness to accommodate modern-day wellness pools. Rather than relying entirely on high levels of chlorine for sanitation, wellness pools distribute sanitation responsibilities across several complementary technologies, reducing chemical reliance while maintaining superior water quality.

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Josh is passionate about encouraging homeowners to rethink the role water plays in their everyday well-being. Simply put, every pool needs some type of sanitization to prevent people from getting sick. “Traditionally, we’ve always used chlorine. That’s why no one has really gone in a different direction, because no one has challenged it,” he explains. That’s where Pure Aquatic Solutions steps in, maintaining not only traditional highchlorine pools, but also unconventional pools and systems such as hydrogen peroxide pools, saltwater pools, natural water pools, cold plunges, heated spas, koi ponds, water fountains, and Advanced Oxidation Processes (AOPs), such as UV sterilization and ozone systems that work synergistically to clean bodies of water. Put simply, “Our goal is to reduce chemical dependency intelligently while still maintaining safe water,” explains Josh.

A Santa Barbara County local with decades of pool maintenance and repair experience, Josh is well-equipped to care for pools of all sizes and use cases. At one point in his career, he even specialized in quarantining koi fish flown in from Japan—a service he still offers for those interested in sourcing healthy freshwater fish for their ponds.

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“These are the little tweaks that people aren’t aware of—relatively modest investments that can make a huge difference.”

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After graduating from Carpinteria High School, he The Pure Aquatic Solutions team is no stranger to enrolled in the Marine Diving Technology program at a challenge. In fact, they tend to an estate that includes Santa Barbara City College, where he studied underwater an acre-and-a-half lake, a 3,000-gallon koi pond, mechanical systems, hydraulics, and flow rates and a large pool, two heated spas, a cold plunge, and 15 dosing in commercial aquatic environments. In 2007, water fountains. Needless to say, no job is too large or he moved to New Orleans, where he worked as a diving too small. Josh prides himself on being able to service tender for one year and dove to ocean depths of up to a variety of clients—those looking for wellness pools 150 feet. Afterward, he returned to Santa Barbara and put and those looking to maintain traditional chlorine pools. his impressive resume to work, kickstarting his career in “I try to find the value point for everyone. I have clients pool maintenance. on different levels of the spectrum,” he says. And for those clients who are interested in diving deeper (pun ​One conversation with Josh, and I’m already rethinking intended) and exploring healthier options, Josh is all ears. all the pools I’ve mindlessly succumbed to during vacations past. Traditional high-chlorine pools can lead The conversation turns to emerging pool trends in the to an array of side effects such as dermal rashes, damaged Santa Barbara community. He shares that Advanced hair, and eye irritation. “Having the incorrect pH balance Oxidation Processes (AOPs) are becoming popular, in your pool is the primary root cause of irritated red a term the industry has coined to describe technology eyes,” he says, a pesky side effect that can be eliminated by that combines UV and ozone sterilization. “I think this is installing a pH controller. “These are the little tweaks that the best thing in the industry right now, and I think we’re people aren’t aware of—relatively modest investments going to be seeing a lot more of it,” he says. Josh goes on that can make a huge difference,” he explains. to explain that in order to implement an AOP system that delivers exactly what it promises—a healthier way to In recent years, saltwater pools have become a popular sanitize your pool—one must work with a company that alternative as they rely on lower volumes of chlorine. creates separate, bespoke systems that are appropriately I ask Josh why people prefer saltwater pools to traditional sized and correctly installed. “The only thing I don’t like pools if they still rely on the chemical to some degree. about AOP systems are the consumer-available pre-made He explains that saltwater pools are more suitable for systems that are vastly undersized for what customers the skin because of their lower chlorine content. “A lot think they’re getting,” he notes. of people rave about how saltwater makes their skin feel better,” he says.

As someone with such a wealth of knowledge around creating and maintaining pools, I can’t help but ask Josh However, there are those who don’t wish to rely on what his dream pool would look like. He tells me about chlorine at all. This emerging preference has led to the his family cabin in Wisconsin. “When I’m there, I’m rise of hydrogen peroxide pools. Josh tells me about always swimming in really nice, clear lakes, and it’s like— Stevie Ellison, a client based in Ojai who had a hydrogen why can I swim here and not get sick? It looks beautiful, peroxide system installed by another company. However, and it doesn’t irritate my skin,” he says. “There has to be she wasn’t notified upfront about the cost of maintaining a way I can achieve that feeling in pool form, and that’s such a system. “A gallon of hydrogen peroxide is three what a natural water pool does a really good job of,” he times the cost of chlorine, and it also wears away three adds. I’m quick to recall all of the online videos I’ve seen times quicker,” he notes, which adds up to maintenance of people showing their natural water pools, which look costs that are nearly 20x more expensive than more like ponds—teeming with freshwater fish and a chlorine pool. beneficial aquatic plants. He emphasizes that natural water pools are better as a ground-up project.

In an attempt to explore her options, she contacted Pure Aquatic Solutions. Josh stepped in and proposed a crafty After my conversation with Josh, I’m eager to share all solution that involved a UV sterilizer, an ozone generator, I’ve learned about pools with just about anyone who will and a backup salt chlorine generator, but one that didn’t listen. Alas, I’ve decided to spare the familiar faces in my rely on a chlorine stabilizer. “A chlorine stabilizer makes life and share them with you here instead. But getting chlorine last longer in the sunlight,” he explains. “If you people to give pools a second thought is exactly what don’t stabilize your chlorine, the sunlight will make it Josh and his team are trying to do. When you want to go away within a couple of hours,” he says. Therefore, float away your worries in a body of water, it’s best to do the client’s wish to retain a chlorine-free pool was still it in a pool you trust—one that’s been vetted—so you plausible. His solution required only a two-day setup, can focus on playing mermaids or doing laps, and less on and cost a fraction of what it would take to maintain pool systems that don’t deliver.* a hydrogen peroxide pool system. pureaquaticsolutions.com

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the stillness

A cerebrovascular neurosurgeon finds the purest version of presence in the one place most of us would least expect it—and brings it home to the Central Coast.

We chase it in yoga studios and on morning walks. We light a candle, slow the breath, try to coax the mind into letting go of the past and landing in the moment. We call it flow. We call it presence. Most of us touch it for a few minutes, on a good day, before the to-do list comes flooding back.

Dr. Arnau Benet finds it with a needle finer than a human hair, while a part of someone's brain holds its breath.

Dr. Benet is a fellowship-trained cerebrovascular and skull base neurosurgeon, and the founder of California Neurosurgical Specialists. He spends his days inside the most delicate territory in the human body: the brain, the intricate network of arteries feeding the thoughts, the nerves that carry a person's face and voice and balance. And this year, he has brought that work to Santa Barbara Cottage Hospital, where the Central Coast's most complex cranial cases will no longer have to travel hours from home to be treated.

To understand why that matters, it helps to hear about a man who could not leave the ICU. One option left He was in his forties, a man who was moving through a hard stretch of his life when the brain trouble began. For more than two weeks, he had been tethered

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to a blood pressure drip he could not come off of. Every time the team tried to wean him from it, his speech slipped away and the right side of his body went rigid. One of the main arteries feeding the left side of his brain had slowly closed off, and the territory it once supplied was still alive— but only barely, and only as long as his pressure was held artificially high.

A skilled endovascular team had already tried twice to reopen the vessel from the inside. Neither attempt held. There was one option left.

"There's a way I explain it to families," Dr. Benet says. "Imagine a patch of grass in your backyard is drying out, because the pipe that used to feed it has closed off.

We reach over the fence, borrow a hose from a selfless neighbor, and water that dry patch back to life." In medicine the procedure is called an EC-IC bypass— borrowing a healthy artery from outside the skull and rerouting it to the starving part of the brain. It is, by most accounts, one of the most skill-demanding operations in all of surgery, and it cannot be improvised.

This was the first case of the complex procedure being performed on California's Central Coast. Within days of the surgery, the man came off the drip. He went home.

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Dr. Benet is careful—almost insistent—about how that story gets told. He won't promise outcomes, and he names the endovascular team's earlier work with utmost respect. "Every patient is different, and every result is different.

I will never tell someone their surgery will go a certain way," he says. "What I can tell you is that when somebody has been told there is nothing left to try, a sub-specialty opinion can sometimes change the answer. That's the work I came here to do."

What no one in the room can see When I ask Dr. Benet about the operation itself, his voice drops into something quieter.

The bypass starts the clock on an unforgiving stretch of time. To connect the borrowed artery, blood flow to that region of the brain is paused—and the longer the connection takes, the longer the brain goes without. Eighteen sutures, each one finer than a hair, placed under a microscope, while a clock that no one mentions runs in everyone's chest. "Time is brain," he says simply.

"There is no room to drift. Each throw of the suture has to be perfect, because perfection is what keeps that ischemia time as short as possible. That is the whole game."

DR. BENET AND FAMILY. PHOTO BY SOFIE JOY PHOTOGRAPHY

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And here is where the operating room and the meditation cushion turn out to be describing the same thing. "Under the microscope, time changes," Dr. Benet says. "The clock keeps moving. But I don't feel it. There is no past. There is no after. There is just the needle, the vessel, and the next stitch." He pauses, looking for the honest version rather than the impressive one. "That stillness is not magic. It is twenty years of preparation collapsing into a single moment. It is the most honest place I have ever stood."

It is, in other words, flow—stripped of wellness branding and earned the hard way. The difference is only the stakes. For most of us, presence is a gift we give ourselves. For Dr. Benet, it is something he owes to the person asleep on the table.

Why Santa Barbara For all the international polish, what Dr. Benet is building harkens back to a more empathetic era of medicine.

He practices what he calls a personal-surgeon model: he performs every operation himself, with Christina at his side, no trainees operating in his place. He answers his own phone. He gives families his time. "Complex brain and spine problems are frightening enough without feeling like a number," he says. "People deserve to look the surgeon in the eye and know exactly who will be holding the instruments. I want patients on the Central Coast to have that—to get sub-specialty care close to the people they love, without driving to a city and getting lost in a system."

There is a personal pull here, too. Dr. Benet has two young sons who, as he puts it, fell in love with Santa The human behind the gown Barbara before he did. "My boys adore this place—the There is a version of Dr. Benet that no patient ever beach, the light, the way the town feels," he says. "When meets—the one alone in the room before the team files your children are happiest somewhere, you start to in, before the gown, before the gloves go on. This version understand a community from the inside. I want to care is strongly influenced by his athletic background. He for the people of this region the way I'd want my own was a goalkeeper in Spain, good enough to play at family cared for." Bringing that level of cerebrovascular a professional level until he was twenty-one. You can and skull base surgery to Santa Barbara Cottage still hear the athlete in how he talks about the work: Hospital—a hospital the community has long taken the preparation, the focus, the discipline of becoming, pride in—means the most complex cases can now stay over years, the person who can do the next six hours. He home, among neighbors. reads Seneca. He has a wife, Christina, who is also his surgical first assistant, and a personal life he guards the Dr. Benet’s story is, when you sit with it, a wellness story way he guards his concentration. in the truest sense—not the language of candles and adaptogens, but the older meaning underneath all of it: "When you meet me in the clinic, you meet the human," the steadiness of being fully cared for by someone who is he says. "The one who smiles, who explains things twice fully present. Dr. Benet has spent two decades learning because I want you to understand. But on the day of to disappear into a single moment so that a stranger can your surgery, you don't need the human. You need the go home to their family. Now he is bringing that stillness athlete—and the athlete has been getting ready for you to Santa Barbara. his whole life."

"The brain is what makes someone who they are," he says That athlete took a long and winding road to the near the end of our conversation, and for a moment the Central Coast. Dr. Benet left Barcelona for the United surgeon and the philosopher are the same person. "To States chasing a single operation he wanted to master, be trusted with that is the privilege of my life. I don't training first at the Barrow Neurological Institute take a second of it lightly."* under Dr. Michael Lawton, then in Sapporo, Japan, under Dr. Rokuya Tanikawa, and in Santiago, Chile, *The patient described in this article shared his story under Professor Jorge Mura—three countries, three with signed consent. This article is for general editorial masters, one craft. He mentions them constantly and purposes and is not medical advice; outcomes vary from himself rarely. When he reaches for an example of a life patient to patient. lived well, he reaches, almost predictably, for a fellow Spaniard who left home to become the fullest version of himself. "Seneca left what he called home to grow," Dr. Benet says. "I find a lot of myself in that."

California Neurosurgical Specialists · caneurosurgery.com

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SBLS fashion

ROOTED PHOTOGRAPHER Mandy Martin | MODEL Gabrielle Haugh with Women Management STYLIST Ottocina Ryan | HAIR & MAKEUP Ja’nice Ramos

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Dress LORETTA CAPONI K. Frank Belt TWP K. Frank @ S B L I F E A NRing D S TYAEL Y L E DESIGNS | 67

Mohair throw SUSAN CHALOM True Love Always Ring EMILY P. WHEELER True Love Always

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Sweater & pants ELLE & RILEY CASHMERE Shoes BEAUTIISOLES Ring YAEL DESIGNS

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Vest & Trousers TWP K. Frank Sweater ELLE & RILEY CASHMERE Boots BEAUTIISOLES Ring, bracelet & earrings YAEL DESIGNS

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Dress GUEST IN RESIDENCE Santa Ynez General Earrings LUMILLA 72 FALL 2026

Dress ALTUZARRA Santa Ynez General Rings & earrings LUMILLA

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RANCH LIFE

PHOTOGRAPHER Jacqueline Pilar | VIDEOGRAPHER Ryan Mayo | MODEL Ivana Firestone STYLIST Cati Lopez | HAIR Corinne Viruet | MAKEUP Ja’nice Ramos LOCATION Lone Sheep Ranch, Santa Ynez | lonesheepranch.com

Jacket, top, pants, gloves, belt & shoes BRUNELLO CUCINELLI @ S B L I F E A N D S T Y L E | 75

Coat & pants DRIES VAN NOTEN Wunderkind Top THE ROW Wunderkind Ring & necklace MARISA MASON 76 FALL 2026

Top & jeans FLANNEL Ring & necklace MARISA MASON

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Jacket, skirt, scarf & shoes HERMÈS

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Top THE ROW Wunderkind Ring & necklace MARISA MASON

Top, skirt & faux fur stole ZIMMERMANN

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SBLS travel lost in venice

Taking in the picturesque canal views and immersive art during the 61st Venice Biennale.

WRITER Bennett DiDonna PHOTOGRAPHERS Karel Balas & Patrick Locqueneux

Arriving in Venice can feel a bit like crossing the space-time continuum and entering into a parallel universe. It’s not so much a time machine or a luna park, but a floating world in and of itself. I can’t help but chuckle when I pull up maps on my phone, and it suggests that the fifteen minute walk to my hotel could be cut in half if I go by bicycle or car, neither of which exist here. I’m happy to go on foot though, and weave past narrow streets and over small footbridges through the serene neighborhood of Dorsoduro.

I turn the corner, and with a stunning view of the Giudecca Canal in front of me, arrive at my hotel, Il Palazzo Experimental.

A jewel box renaissance-era palazzo, the property has been transformed by designer Dorothée Meilichzon into a 32 key hotel, which is equal parts sophisticated and whimsical. After heading through the hotel’s airy lobby and restaurant, Adriatica, I make my way to the property’s verdant canal-side garden and docks. In case you’re wondering, yes, this does mean that a water taxi or better yet, a local friend with a boat, can drop you off directly at the hotel.

I head upstairs to my exceptionally chic room, and take in the exposed wood

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beams, terrazzo floors, and what might be the largest (and most comfortable) hotel bed that I’ve ever seen. I’m already blown away, but do a double take when I open the curtains, and see the view. From the third floor, I stare out at earthy yellow and terracotta painted buildings. Off in the distance, perched above the rooftops, are the silhouettes of several of the city’s most iconic bell towers. While I easily could stare at this living postcard for the rest of the afternoon, the midday bells begin ringing out, and right on cue, I am ready for lunch.

After a short ride on the Vaporetto, the city’s public water bus, over to Giudecca.

I walk along the water to La Palanca, a lowkey restaurant, which serves pastas and the catch of the day to locals and in-the-know tourists alike. After a delicious grilled fish, I wander along the neighborhood's quiet streets before hopping back on the Vaporetto to the tiny neighboring island of San Giorgio Maggiore for a visit to the Fondazione Giorgio Cini. Timed with the 61st Venice Biennale, the city is teeming with world class contemporary art, to the point where you can’t walk for more than a few minutes without running into a top notch exhibition.

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IL PALAZZO EXPERIMENTAL

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From the foundation, I find myself back on the Vaporetto, bobbing through the lagoon, and taking in breathtaking views of the city from the water as I head for San Marco Square. While the city is equally stunning from dry land, I can’t help but feel a bit overwhelmed by the throngs of visitors and chintzy souvenir stands, and am happy to make my way back to the relative calm of Dorsoduro.

On my way through the neighborhood, I stop by two of my favorite local stores in the city, Laguna~B, which offers a stylish selection of handblown Murano glassware and Olbi Paolo, which creates beautiful handbound notebooks and papergoods.

After a quick rest at the hotel, I head downstairs to hit the garden for aperitivo hour, with drinks from the Palazzo’s very own Experimental Cocktail Club. Experimental is a Paris-based hospitality group, which began in food and beverage before expanding to hotels. The group now operates thirteen properties (with new openings on the horizon) in cultural capitals and chic holiday hotspots from London and Paris to Biarritz and Menorca.

Ahead of dinner, I opt for the expertly crafted Haiku, Experimental Cocktail Club’s riff on a negroni with umeshu, miso, kaffir and figs, accompanied by a spicy nori crisp. From there I head inside to Adriatica, which offers a seasonal menu of refined farm to table Venetianinspired cuisine. I start my dinner with the crispy octopus with lavender foam and marinated amberjack before moving onto gnocchi di pane and prawns in a saffron sauce, paired with a delightful crisp glass of white wine from the region.

The next morning, I am feeling blissfully refreshed, and truly a world away as I open my window and watch boats floating down the canal in front of me. I head downstairs to the garden for a delicious breakfast of eggs, fresh bread, cured meats, local cheese, and an iced coffee (which I will admit, feels sacrosanct in Italy, but the morning sun is already blazing overhead). My marathon art-filled day kicks off with a short walk to the Gallerie dell'Accademia to see Marina Abramović’s exhibition “Transforming Energy.” Through a series of interactive installations, the exhibition explores the artist’s relationship with crystals and their ability to store and transmit energy.

From the museum I head to the Arsenale, a former 14th century armory and shipyard, which serves as one of the Biennale’s main venues. I make my way through a selection of the national pavilions including Luxembourg, India, and Italy before doubling back through the Biennale's central exhibition, In Minor Keys, curated by Koyo Kouoh. Suddenly I find myself in a multi-screen floor-to-ceiling video installation from a California artist, immersed in imagery and a projectspecific perfume capturing SoCal’s foothills and streets.

I can’t help but feel a bit of whiplash, as I emerge outside surrounded by a maze of buildings which date back to the Late Middle Ages. It’s sensory overload, which you could easily spend the better part of a week, a month, (perhaps even a lifetime) exploring here. Luckily the Biennale is on through November 22nd along with many of the collateral exhibitions at museums and galleries across the city. Having taken a wrong turn, though I’m not sure there are any wrong turns in Venice, I stroll through a picturesque quiet neighborhood with laundry drying on clotheslines overhead.

I eventually find my way to the Giardini, the second of the Biennale’s main outposts. The grounds, which alternate each year between the Biennale of art and architecture, are home to 29 national pavilions. I am particularly struck by the pavilions of Spain, Japan, and Austria, in which artist Florentina Holzinger, has transformed her country’s pavilion into Seaworld Venice, a sort of dystopian theme park. Through a series of site-specific performance pieces and installations, Holzinger explores themes of purity and pollution.

After a Campari spritz, a few cicchetti (Venetian tapas), and a stunning sunset boat ride back to Il Palazzo Experimental, I am ready to hit the hay. The next morning, I make my way back down to the garden for a final delicious breakfast before heading home. I look up as a plane circles the city before disappearing over the rooftops beyond the courtyard, and in the blink of an eye I am back on terraferma (the mainland). As I catch my last glimpse of the city from across the lagoon, I can’t help but feel in awe of the sensory overload that is Venice, excited for my next trip back to this floating universe.*

palazzoexperimental.com

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ojai’s enduring allure

With acclaimed dining and a Forbes Five-Star spa sanctuary, Ojai Valley Inn has long elevated the art of the California getaway. @ S B L I F E A N D S T Y L E | 87

Just 33 miles inland from the Santa Barbara coast, Ojai moves at its own inviting pace. Surrounded by the majestic Topatopa Mountains, this sun-drenched valley has long beckoned artists, adventurers, and wellness seekers.

At the heart of Ojai Valley sits the iconic Ojai Valley Inn, a century-old retreat spread across 220 acres of Mediterranean-inspired beauty. Visitors travel from around the world to witness Ojai’s legendary Pink Moment, but for Santa Barbarans, this storied resort offers an effortless change of scenery.

A stay at the Inn means never having to leave the oakstudded grounds to experience the finest flavors of the region. The resort’s culinary crown jewel is Olivella, recipient of the Forbes Five-Star dining award, where Chef Andrew Foskey’s valley-to-table menu pairs hyperlocal California-Italian cuisine with selections from a 10,000-bottle wine cellar.

Morning begins under the vine-covered pergola at The Oak with fresh-squeezed Pixie tangerine juice and fairway views. Sunday Bluegrass Brunch pairs a lavish spread with live music on the lawn. Elsewhere, Jimmy’s Pub and Libbey’s Market offer casual fare and gourmet picnic provisions. For a deeper taste of Ojai Valley, The Farmhouse offers one-of-a-kind epicurean experiences inspired by the rich agricultural heritage of the valley. As day turns to evening, the Wallace Neff Heritage Bar—Ojai’s most iconic room— serves uncommon libations in a setting rich with history, while the Inn’s popular fire pits invite guests to linger over sunset cocktails and conversation.

True restoration awaits within the white-walled enclave of Spa Ojai, a 31,000-square-foot Spa Village surrounded by rising peaks. Holding its own Forbes Five-Star distinction, Spa Ojai has become a destination in its own right. A hallmark of Spa Ojai is Kuyam, a restorative mudand-steam ritual that combines desert clays, essential oils, and Chumash-inspired healing traditions. Beyond the treatment rooms, Spa Ojai extends its wellness philosophy through Mind & Body classes ranging from reiki and sound healing to yoga and fitness.

Wellness extends to the adults-only Tranquility Pool, where nourishing fare and fresh-made smoothies are served from the Spa Café, while the nearby Energy Pool provides a more active alternative. The Spa Boutique complements the wellness experience with premium skincare and signature lavender-infused resort apparel.

The accommodations are designed as private havens, blending Spanish Revival architecture with contemporary elegance. From spacious guestrooms and suites featuring private balconies and outdoor fireplaces to sunlit Paseo Villas beside the Spa Village, each serves as a refined retreat open to the nature of Ojai. For guests seeking additional space and privacy, the Inn’s exclusive collection of Penthouses caters to elegant entertaining, with stone fireplaces and grand French doors framing panoramic valley views.

Tucked away in the hills, yet within effortless reach, Ojai Valley Inn offers a quintessential taste of Ojai—with exceptional dining, restorative wellness, and a deep connection to this serene mountain valley.*

ojaivalleyinn.com

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CATAMARAN DIARIES

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Aboard The Moorings’ chartered fleet of catamaran, reef dives, boat living, and remote cayes define a slower pace of life through Belize.

WRITER Anna Constantino

I don’t know the secret to happiness, but there are a handful of things I know for certain: coconut is best enjoyed freshly cut from the tree, preferably with a splash of rum. Morning “showers” are more fun when taken in the ocean. The best naps happen sunburnt on the bow of a boat. Fish tastes better when you have to catch it. The best stories rarely begin with a plan. After all, I’m floating through the middle of the Caribbean with six total strangers. We’re on no timeline, simply at the mercy of the water and the sun. Perhaps this is how we’re always meant to live.

Rewind five days: I’m coasting through the atmosphere in a 25-foot Cessna, the rippling turquoise coastline juxtaposed against the undulating Maya Mountains.

We arrive at an airport the size of a guest house, a sturdy “Belize” passport stamp and a cold Belikin beer pressed to my cheek aptly christening our arrival.

A brief taxi ride upon landing brings us to the Placencia Peninsula, where we board The Moorings’ luxury charter “Calypso II,” a Leopard 45 catamaran, and our new home for the next five days.

We’re greeted by Eggy and Emerson, our boat captain and chef, respectively, two Belizean natives with an innate sense of the region. Our exact itinerary remains a mystery, but one we gladly entrust to them.

The Moorings operate around the world, from the British Virgin Islands to Fethiye, Turkey, and everywhere in between. Many travelers captain their own vessels, while others opt for a skipper or fully crewed charter. Now, I’ll say this bluntly: I’m the farthest thing from a boat captain, and my sea legs are only just returning from a spring hiatus. Lucky for me, we’re free to dissolve into the experience.

We settle into the space and meet our new friends and fellow travelers for the week, enjoying the golden hour light on the bow.

Formalities soon become passé as a spritz finds me in a beanbag on the hammock of our catamaran (soon to become my prime tanning locale). We drift into a sleepy haze just as easily as morning arrives, the soothing rhythm of waves lapping against the boat serving as my natural alarm clock.

A tropical fruit assortment and hot black coffee await my arrival upstairs before embarking on our first sail.

We roll into the bay surrounding Moho Caye, a manatee sighting serving as our good omen for the day. The caye is lined with lush green palm trees, the ocean’s gradient pulled straight from a Pantone swatch, beyond anything the human eye could invent. The hum of solitude fills the air; it’s the type of spot you describe as having “all to yourself.” Except for, of course, a shockingly large species of iguana dwelling in the coconut trees. We jump off the boat without hesitation, the bathwateradjacent temperature boding well for comfort. We wade among docile nurse sharks and paddleboard above the corals, a welcome adrenaline rush between sips of coconut.

Our day culminates with another indulgent meal, a coconut pineapple pie, and a passionate game of Egyptian Rat Slap to cap off the evening. We once again wake to the gentle rock of the boat, this time to Chef ’s “Belizean breakfast:” fry jacks, caramelized plantains, eggs with beans, and the sweetest papaya I’ve had the pleasure of tasting. Eggy raises the sails as I lackadaisically stuff my face with fruit, read my novel, and let the UV 12 leave its mark. We drop anchor in an undisclosed reef, hardly an island in sight, our playground before us: a crystalline wonderland.

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“As the days sail on, I quickly realize how much of Belize exists beyond the version I imagined.

Nothing could prepare me for the biodiversity, the cultural richness, or the jubilance of its people.”

Somewhere between piña coladas, swan-dive practice, and the hum of “Boogie Woogie Reggae,” Eggy points toward the dinghy and asks, “Who wants to join?” When in Rome, do as the Romans do, no? The next thing I know, we’re ripping at 30 miles per hour, the waves sending us into hysterical laughter.

The wind blows through our hair as we speed down the oceanic “highway” into nothingness. Our dinghy serves as a hop-on-hop-off vessel, stopping to snorkel the coral heads and spearfish the outskirts of the Belize Barrier Reef at our leisure. As our luck would have it, we take home a hefty yellow jack, soon to be transformed into ceviche lunch.

As the days sail on, I quickly realize how much of Belize exists beyond the version I imagined. Nothing could prepare me for the biodiversity, the cultural richness, or the jubilance of its people. It teems with wildlife: spotted eagle rays, sea turtles, jellies, pods of dolphins, to name a few. Perhaps most striking is how much of the country reveals itself only by water. The private access achievable by our yacht is heavily underestimated. From tucked-away cayes to the boundless open ocean where we are free to roam, dive, and float through, it is an environment unlike anywhere else.

Our fourth day brings us to Hideaway Caye as we wait out a rare patch of gloomy weather. We anchor in a secluded cove for the night, and set out to explore the mangrove island. While the impetus for our trip to shore was a rumored famous rum punch, what was supposed to be a quick trip unravels into an evening of storytelling in a tree-canopied tiki bar owned by a family of three.'

“I found out you could buy an island, so we did.”

Sweat drips from the shaker as Dustin, the owner, hands us four vibrant cocktails, our glasses traded for refills as easily as stories are swapped. We hear about his daughter Ama’s free-diving adventures hunting barracuda, and their journey from the States to build this oasis from the ground up. Somewhere between the third round of punch and dusk settling over the mangroves, we say our farewells and head to the boat for dinner.

We enjoy another bounty prepared by Chef, and then make our way to the back of the boat to fish for tarpon. While the fish might not have been biting that evening, the sight of a stingray pair playing in the water, bioluminescent plankton coating their wings in electric blue, strikes us with awe. The cabin lights go out as the rest of the group says their “goodnights,” the sky glows brighter with every passing minute. As we lay on the top deck tracing constellations with our eyes, a streak of light shoots across the stars, and we make a wish. I don’t know the secret to happiness, but it surely can’t be far from here.*

92 FALL 2026

@themooringsvacations | moorings.com

@ S B L I F E A N D S T Y L E | 93

94 FALL 2026

on peninsula time

Having the time of my life at The Peninsula Beverly Hills.

WRITER Eva Grunburg

Driving in Los Angeles is not what you would call a relaxing experience, but that stress instantly fades away as The Peninsula Beverly Hills comes into view.

The building seems to appear out of thin air from Santa Monica Boulevard.

Though it’s a formidable structure, it somehow seamlessly blends into the iconic neighborhood with a residential presence.

Angelee, Director of Guest Relations, explains to me that the hotel is coming off a completely sold-out night and a busy past few weeks following the Oscars—I can practically feel the star power emanating through the lobby. As she shows me to my room, she casually mentions Anne Hathaway was among the recent star-studded guest list and I feel as though I’m walking hallowed Hollywood halls.

Once in the room, French-inspired delicate floral patterns and soft blushes, blues, and greens channel a feminine Old Hollywood glamor that still feels current.

Ornate antique vases, fresh bouquets, and a complimentary breakfast spread are carefully curated touches, yet don’t take away from the feeling that I’m right at home. Celebrating its 35th anniversary, the hotel prides itself on luxury that feels familiar rather than formal.

After getting acquainted with my home for the night, I venture down to The Belvedere, the hotel’s European Brasserie to meet with Rebecca Goldberg, The Peninsula’s Manager. Over Minty Pineapples, one of their signature juices, we discuss a few of the details that make staying at the hotel such a one-of-a-kind experience: from personal touches like Rebecca’s record

collection that she sends to welcome guests to their rooms, dazzling views through the property’s floor-to-ceiling windows, and “Peninsula Time” (where guests may check in as early as 6:00 a.m. on arrival and check out as late as 10:00 p.m. on departure day).

With a phenomenal staff that seems to get any and every request just right, I’m reminded of the many moving parts that it takes for a hotel like The Peninsula Beverly Hills to operate so seamlessly. Rebecca describes it as a performance: one with 400 employees, hundreds of guests (some of whom make the hotel their permanent residence), and thousands of moving parts, creating a truly one-of-a-kind stay for each guest, each time.

Apart from the design that makes it feel like home, the ease of conversation with everyone, from fellow guests to staff, make The Peninsula Beverly Hills a true comfort.

Our chat somehow flows to the fact that I’ve never watched Dirty Dancing, and Rebecca is appalled. I reassure her I know the references despite never having seen the film, but she remains unconvinced.

Reinvigorated by my Minty Pineapple, I take a brisk stroll to Rodeo Drive, which is only a 15-minute walk from the property, for some window shopping (and actual shopping). My sister, an LA local, joins me for our girls’ getaway. As we pass Erewhon, I restrain myself from going full-LA. Though we’re mere steps from The Peninsula, I find myself in what feels like yet another movie scene, backlit by the iconic signage of Rodeo Drive and glamorous passersby.

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96 FALL 2026

what to pack

When we return to our room, we’re greeted with a record player, a note from Rebecca, and the Dirty Dancing LP. “Please stay in touch and please watch Dirty Dancing!” the note says. We press play, enamored by the glorious spinning vinyl, and listen to the soundtrack for the rest of our stay.

With “Be My Baby” stuck in my head, we head to the Rooftop Pool. A delicious turkey wrap, crispy fries, and a “Tequila Me Softly” top off a perfect afternoon in the sun at the oasis atop the city. Our poolside lounging and snack leave us energized enough to hit the gym, which is equipped with an abundance of cool towels and shining equipment, and we soon earn ourselves room service. Clad in fluffy robes, Peninsula slippers, and Summer Fridays eye masks, we watch Dirty Dancing together for the first time.

It feels right seeing this classic at such a paragon of Hollywood charm.

Well rested, we return to The Belvedere for breakfast.

I opt for “The Glowing Juice,” with pineapple, green apple, cucumber, lemon, and mint—I’m in LA, after all. Our server, Lyle, recommends the Lemon Ricotta Pancakes, with California berries, meyer lemon curd, ricotta, and The “Frenchie” Omelette, a classic french omelette with herbed cheese. But when he returns, he brings a few surprises: a sample of the house-made corned beef hash with softpoached eggs and whole-grain mustard hollandaise that he insists is a fan-favorite, and a cinnamon roll encrusted with delicate gold flakes. After trying each dish, I decide that he can do no wrong.

After breakfast we visit an ongoing live auction: Bold Luxury: Gwyneth Paltrow - The Lexicon of Style: The Archival Edit, a landmark collection celebrating personal style and cultural influence. The hotel’s first live auction of 2026, the event is in partnership with Julien’s Auctions to bring celebrity fashion and cultural artifacts into its guest experience. The doors swing open and I feel the buzz of energy in the air: paddles raising, auctioneer Erica Trilling, and Gwyneth’s iconic ensembles lining the room.

The moment encapsulates the living history at The Peninsula Beverly Hills.

I hop in my car for the dreaded drive home after what feels like a dream, and I press play on the Dirty Dancing soundtrack—because I’ve had the time of my life.*

THE PENINSULA BEVERLY HILLS

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G ABRIEL A ARTIG AS B R AC E L ET

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ALAÏA BIKINI

$4,300 With graduating lab-grown diamonds set along a gold chain, this bracelet is an everyday staple without being boring. It adds just the right amount of sparkle to everything from a poolside caftan to an evening cocktail dress. Available at True Love Always.

$1,750 A modern take on Old Hollywood glamour, this polka-dot bikini is destined to stand out against the striped cabanas at the rooftop pool. A sculpting silhouette pairs with full-coverage bottoms for a look that feels equal parts timeless and contemporary.

CHANEL SUEDE SANDALS $1,450 Comfortable enough for a day of shopping yet polished enough for afternoon tea at The Living Room, these suede sandals strike the perfect balance between practicality and elegance.

A two-inch platform heel and versatile neutral hue make them a perfect choice for when you're only packing a weekender.

4

LORO PIANA LOOM WEEKENDER

$6,300 A showcase of Loro Piana's renowned craftsmanship and textile heritage, the Loom Weekender is the embodiment of quiet luxury.

Crafted in supple calfskin with impeccable attention to detail, it's the kind of bag that suggests everything inside is just as beautiful.

WRITER Ottocina Ryan

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SBLS 48 hours

48 hours in santa barbara WRITER Eva Grunburg

Day 1 STAY

CASHMERE

The Inn at Mattei’s Tavern is a beloved Los Olivos escape for good reason. Boasting cottagestyle accommodations, it’s the pinnacle of countryside comfort in the heart of wine country. The iconic restaurant, age-old wellness practices, and curated adventure experiences blend the best of historic charm with world-class luxury. @matteistavernauberge

SUN

Life is better in the sun–as proven by ATELIER SUNHOUSE, a creative studio, consultancy, and shop founded by Julie Pointer Adams and Ryan Adams, and based in Carpinteria. Stop by the showroom for yourself to shop brands like SOMMERHUS, a curated collection of Danishinspired heirloom goods intended for easy summer living. @ateliersunhouse

A fall chill calls for cashmere.

Luckily, Margaret O’Leary has opened in Montecito, bringing timeless style, impeccable craftwork, Irish heritage, and San Francisco spirit. Whether knitwear or cashmere, their pieces possess a quality that stands the test of time. @margaretoleary

THE INN AT MATTEI'S TAVERN

FROLIC

A regenerative farm that’s as beautiful as it is educational, Wanderment Farms is the perfect destination for fall frolicking. Order a box of their organic handpicked produce, visit for a guided agricultural tour, or meet and greet mini cows, silkie chicks, and valais lambs. @wandermentfarms

POLO

Just when we thought polo couldn’t get any more chic, The Polo Club Experience with The Ritz-Carlton Bacara at Santa Barbara Polo & Racquet Club has made it happen.

Enjoy the match from a private box and stomp the divots in style with this immersive experience, which comes with premium seats exclusive to The Ritz-Carlton, transportation, charcuterie, and Folded Hills wine. @ritzcarltonbacara @santabarbarapoloclub

98 FALL 2026

International recognition calls for spirits and celebration at The Speakeasy at San Ysidro Ranch, which was recently honored as one of the world’s best hotel bars. Step into Central Coast history in the award-winning Forbes Travel Guide Star Bar–one of only 37 in the world–for live music, prohibition-era glamor, and craft cocktails. @sanysidroranch

A newcomer to Linden Square in the heart of Carpinteria, Arnie’s Bar is a lively space of connection and celebration. While their handcrafted cocktails alone are enough to put it on the map, their live music, Spritz Series, and upcoming trivia nights make it the season’s destination for sipping. Be there or be (Linden) square. @arniesrooftopbar THE SPEAKEASY

Day 2

SHOP

La Ligne NYC has arrived in Montecito, and the universal appeal of the stripe along with it. Founders Valerie Macaulay, Meredith Melling, and Molly Howard have curated a collection of clothing inspired by the simple elegance of stripes, which empowers women of all ages with effortless self-expression and pieces meant to be worn for everyday. @lalignenyc

SIP

SPEAKEASY

PIZZA

It must be our lucky day! The acclaimed Funk Zone institution Lucky Penny has opened a new Los Olivos outpost, offering their renowned artisanal pizzas straight from the wood-burning oven, garden-fresh salads, pastries, craft coffee, and their ever-popular Frosé. You're in luck if you find yourself near San Marcos Avenue. @luckypennylo

Saddle up this harvest season with Vino Vaqueros, Santa Barbara Wine Country’s original private horseback riding experience. Join the trail for 70 minutes of scenery and sipping throughout the rustic ranch and picturesque vineyard trails of Demetria Winery. @vinovaqueroshorsebackriding

VISIT

What began with horses, then vegetables, then finally, a vineyard, Buttonwood Farm and Vineyard is a gem in the Santa Ynez Valley founded on good practices for people, animals, and the earth.

Taste their wines lovingly cultivated on their 42-acre vineyard at the tasting room, surrounded by the working farm’s bountiful produce, or visit for their trail rides, live music, and seasonal cooking classes. @buttonwoodwinery

FREDA SALVADOR

ACCESSORIZE

Freda Salvador has stepped into The Post, bringing shoes, bags, and belts made with the highest quality materials from Spain and Italy. Based in Sausalito, California and founded by best friends Cristina Palomo Nelson and Megan Papay in 2012, the boutique’s iconic designs can’t be missed– we’ll be seeing plenty of signature studded and notched belts, cool cutouts, woven leathers, and whipstitches around. @fredasalvador

VINO

LUCKY PENNY