SB LIFE & STYLE wine
As my tires kick up dust around me, I find my eyes wandering to the bounty of plump grapes crawling up the vines alongside the path. With the windows down, I am already imbibing the majesty of Brick Barn Wine Estate before even touching my lips to a wine glass. With the way the faint ocean air is infiltrated with the ripe scent of freshly turned soil, I sense an oncoming harvest that could not be topped anywhere else in the Santa Ynez Valley or beyond. Photographed by Silas Fallstich Written & Styled by Delaney Willet Event Design & Florals by Tyler Speier Dinner by Chef Budi Kazali of The Gathering Table
Santa Barbara County’s stock in Californian winemaking is a prominent one, and the jewel of such a prestigious practice is Brick Barn, situated a mere ten miles from the Pacific Ocean. The estate, which is open daily to visitors and available for private events and tours by appointment, is nestled off Highway 246. Once I arrive, notified simply by a surreptitious sign on the right side of the road, I am enveloped in a sprawling green labyrinth. Vineyards transcend the hills as far as the eye can see, spiraling from the epicenter of this estate—a 1970s brick barn-turned-winery, outfitted inside and out with a tasting room, masterful tile work, and grandiose iron chandeliers. At Brick Barn, the history is as rich and flavorful as the wine. What began as a rancho during the initial Spanish settlement of California was purchased by R.T. Buell, eventually developing into the town of Buellton. When Norman Williams acquired the estate, it began as a 36-stall Arabian horse farm. The Williams’ stable was crafted out of brick, an artful landmark from which Brick Barn Wine Estate would obtain its name 40 years later.
64 | SEPTEMBER/OCTOBER 2019
