The irresistible charm of classic French varieties found an unlikely champion when Andrew Murray fell in love with the emerging grapes of the Rhône Valley during his travels in the late 1980s. This profound fascination prompted him to leave his palaeontology studies at UC Berkeley completely behind to embark on a hands-on winemaking internship in Australia. Returning to the United States with an enriched perspective, he formalized his expertise by earning a degree in viticulture and oenology from the prestigious UC Davis before founding his eponymous winery. Andrew and his family were powerfully drawn to the striking natural landscapes of Santa Barbara County, identifying an incredible structural similarity between its microclimates and the steep, sun-baked terrains of the French Rhône.
The operational focus of the estate is centered on unlocking the absolute potential of this unique pocket of Californian wine territory. The vineyards thrive in a geographical sweet spot where poor, well-draining soils force the vine roots to struggle, resulting in low yields of highly concentrated berries. This rugged terrain is heavily influenced by its proximity to the Pacific Ocean, where morning coastal fog and crisp evening breezes sweep through the rows, slowing down grape ripening beautifully to preserve a vibrant natural acidity. Andrew remains fiercely dedicated to the Japanese philosophy of Kaizen—the unrelenting pursuit of continuous improvement—ensuring that vineyard management and cellar practices are constantly refined to capture a precise, unadulterated snapshot of each vintage.
For the everyday drinker keen to explore sophisticated, New World interpretations of old-world grapes, this collection offers a masterclass in pure fruit character and balance. The range proudly champions intense Syrah packed with dark bramble fruits, cracked black pepper, and smoky cocoa, alongside aromatically stunning Viognier bursting with white peach, apricot blossom, and jasmine. Hailed by critics as one of the true shining stars of the region, these balanced, expressive bottles avoid heavy, over-extracted styles in favour of pure elegance. These food-friendly Santa Barbara wines make exceptional partners for grilled ribeye steak, aromatic rosemary roasted lamb chump chops, or smoky barbecue pulled pork.