Our story in a few more words
How It's Made
Loubud’s wines are made with careful consideration and respect for the fruit and vineyard. Sourced primarily from a cool, western-most vineyard within Santa Barbara County, the Pinot noir fruit is expressive of its location. The sandy loam soil of Cebada Vineyards and the Pacific coastal marine layer influence the structure and flavors of the fruit. It seems as if the ocean’s salinity is translocated through the vine into the fruit. A constant flux of temperature surrounds the fruit; cool mornings and evenings sandwich warm afternoons, blanketing the valley with a thick, cool marine layer. Ripening under this daily warm sun over a lengthened growing season, the Pinot develops slowly and beautifully.
I love to pair appetizers, such as gougères, with all of my wines! Gougères are a French savory pastry that are easy to make and a delicious, cheesy pairing for sparkling wine & rosés.
If you weren’t doing this, what would you be doing?
If I wasn’t making wine, I’d probably have ventured down the path toward medicine. My interests in school, outside of Viticulture & Enology, were math and chemistry so I thought if I didn’t become a winemaker, I’d perhaps be an Anesthesiologist.
Alive or dead? If we can choose someone who’s already passed on, I’d have to choose Louis Pasteur, the French biologist, who discovered yeast in 1858! Through the lens of a microscope, Louis discovered the microbes which cause fermentation (converting sugar to alcohol) and those that hinder it. His contributions to the world of wine are immeasurable.