Drive north of the Los Alamos canyons, just off Highway 101, and the land opens into rolling vineyard that has been farmed with unusual care. Shokrian Vineyard sits on Cat Canyon Road in the warm, sun-soaked country between Santa Maria and the Santa Ynez Valley, and its whole philosophy is written into the soil: farm naturally, keep the vines in balance with the fruit, and let the place speak. This is a working vineyard first, the kind of quiet, hands-in-the-dirt operation that supplies celebrated winemakers and keeps a little of the best fruit for itself.

The land and the family

The Shokrian family purchased this vineyard from the Melville family in December 2013 and set about farming it their own way. Where many growers chase yield, Shokrian chose the harder, slower path of organic farming with biodynamic practices, treating the vineyard as a single living system rather than rows to be sprayed and squeezed. The goal, in their own words, is to enhance the balance between the fruit and the vines.

Since taking over, they have planted varieties that genuinely thrive in this warm central-coast pocket, adding Grenache, Mourvedre, and Petite Sirah to the mix. The fruit is good enough that handcrafted, boutique wineries across the region buy it, while the family also bottles estate wines under its own name.

Why this corner of Santa Barbara County

Los Alamos sits in a sweet spot of Santa Barbara County, far enough inland to ripen Rhone grapes and Petite Sirah under real California sun, yet still close enough to the coast to catch the evening cool that keeps the wines fresh. The transverse mountain ranges here pull marine air inland, so even on a hot afternoon the nights turn cool and the grapes hold their acidity.

That warmth is why Shokrian can grow sun-lovers like Grenache, Mourvedre, and Viognier alongside cooler-climate Pinot Noir and Chardonnay. The organic, biodynamic farming shows up as vineyard health: deeper roots, livelier soil, and fruit that tastes like the specific ground it came from.

The wines

Shokrian estate bottlings run from an aromatic, stone-fruited Viognier to a bright, dry Grenache Rose, alongside Pinot Noir and Chardonnay. The winemaking team brings serious central-coast pedigree, with hands including Morgan Clendenen, Drake Whitcraft, and estate winemaker Alice Anderson.

These are honest, vineyard-driven wines that reflect the farming behind them. The Viognier carries the floral, apricot lift the grape is loved for, while the Grenache and its rose show the bright red fruit and gentle pepper of warm-climate Rhone varieties. Because the fruit is organically grown and carefully picked, the wines taste clean and alive rather than heavy.

What to pour it with

Pour the Viognier with roast chicken rubbed in herbs, or an apricot-glazed pork loin. This is a congruent match: the wine own stone-fruit and floral aromatics echo the apricot and lift the dish, while its fuller body stands up to the richness of the meat. Viognier also bridges beautifully to gentle spice, so it is lovely with a mild, fragrant curry, though you want to keep the chile heat low because the grape modest acidity will not tame a real burn.

The Grenache is built for the grill. Its bright red fruit and soft pepper meet rosemary-studded lamb on shared savory, herbal notes, and the wine moderate tannins bind to the fat and protein of the meat so each tastes better: the lamb less greasy, the wine rounder and sweeter. Serve the Grenache Rose slightly chilled with a salty charcuterie board, where the salt tames any edge and lifts the fruit. Skip pairing the Viognier with raw, briny oysters, which need a leaner, higher-acid white.

Shokrian Vineyard: common questions