Roblar Winery is built for a long, easy afternoon. Set on a 21-acre, oak-studded vineyard in the heart of the Santa Ynez Valley, it pairs an estate-driven lineup of wines with genuine farm-to-fork cooking, the produce grown on its own farm right next door. Rustic, authentic, and a little bold, Roblar is the rare winery where the food is as much the reason to come as the wine.

A winery with a farm attached

What sets Roblar apart is the farm. The executive chef builds a menu around produce harvested daily from the property next door, so the plates change with the season and the land. This is farm-to-fork in the literal sense, the vegetables and herbs picked steps from where they are cooked and served, alongside the estate wines.

The setting matches the philosophy. Twenty-one acres of vineyard studded with old oaks, a pergola for long lunches, and live music on Friday evenings through the summer make Roblar a place to settle in rather than rush through. It reflects the spirit of the Santa Ynez Valley itself: unhurried, generous, and rooted in the land.

A broad, easygoing lineup

Roblar philosophy is to showcase the diversity and beauty of Santa Ynez vineyards, and the wine list reflects that range. Rather than chasing a single signature grape, the winery offers an extensive lineup meant to give every visitor something to love and to pair naturally with the rotating, locally sourced menu.

That breadth is the point. With the kitchen changing its dishes to match the freshest ingredients, having a wide selection of estate-driven wines means there is always a thoughtful pairing waiting, whether you are after a crisp white for a salad off the farm or a bold red for something off the grill.

Built for the whole table

Roblar leans into hospitality. Beyond the standard tastings, the most elevated experience is a private, in-depth tour of the winery and vineyard paired with small-production wines and a curated food pairing from the chef. Larger groups and celebrations are welcome, which makes Roblar a natural home base for a Santa Ynez wine day with friends or family.

The through-line is connection: food and wine grown in the same soil, served in a beautiful setting, meant to be shared slowly. It is less a quick tasting stop than a destination to spend real time in.

What to pour it with

Because Roblar pairs its own wines with its own farm food, the matches are built in, but the principles still hold. Crisp, high-acid whites and roses cut through richer dishes and brighten anything fresh off the farm, while the reds, with their savory depth and gentle tannin, find easy company with grilled meats and wood-fired fare.

The smart move here is to let the kitchen lead: order what is freshest, ask which estate wine the chef built it for, and trust the pairing. A little salt on the plate rounds the wine and lifts its fruit, and the farm-to-fork rhythm does the rest. This is a place to eat and drink by the season.

Roblar Winery: common questions