Solminer is a husband-and-wife winery in Los Olivos where Austrian heritage meets California sunshine, growing Gruner Veltliner, Riesling, and Blaufrankisch on a farm certified organic, biodynamic, and regenerative. The name means mining the sun, and the wines taste like exactly that intention put to the soil.

The story

David and Anna deLaski founded Solminer in 2012, drawn to the Santa Ynez Valley by a question most California growers never ask: what if the great cool-climate grapes of Austria could find a second home here? Anna brought Austrian roots to the project, and together the couple bet that varieties like Gruner Veltliner and the red grape Blaufrankisch would thrive in the chalky, sun-soaked soils around Los Olivos.

They named their estate vineyard Delanda, a marriage of their first and last names planted on the farmhouse property where they live and work. From the start, Solminer was less a commercial venture than a way of life. The deLaskis farm, ferment, and pour the wines themselves, and the operation has stayed small and personal, the kind of place where the people who made the bottle are often the ones who hand it to you.

Over the years that hands-on philosophy has earned Solminer a reputation as one of Santa Barbara County’s regenerative pioneers. What began as a curiosity about Austrian grapes grew into a working model for how a small family farm can produce expressive natural wine while leaving the land healthier than they found it.

The place

Solminer farms in Los Olivos, in the heart of the Santa Ynez Valley. This stretch of Santa Barbara County is unusual among California wine regions because its valleys run east to west, funneling cool ocean air and morning fog inland from the Pacific. That maritime influence gives the days warmth for ripening and the nights a sharp drop in temperature, the swing that preserves the bright acidity Solminer’s white and Alpine grapes depend on.

The soils here run to limestone, clay, and well-drained loam, the sort of ground that stresses vines just enough to concentrate flavor. For grapes accustomed to the cooler corners of Central Europe, the combination of long sunny afternoons and cold Santa Ynez nights turns out to be a remarkably good match, which is the whole premise the deLaskis set out to prove.

What they grow and make

Solminer’s signature is Gruner Veltliner, the peppery, citrus-driven white that is Austria’s calling card. In their hands it shows green apple, white pepper, and a saline snap, and the deLaskis also bottle a skin-fermented version that ferments the grapes on their skins for weeks, yielding a floral, amber-hued orange wine with real grip and texture.

The other half of their Austrian project is Blaufrankisch, a red grape rarely seen in California. From the Delanda vineyard it gives a medium-bodied, peppery wine with dark berry fruit and a fresh, food-friendly acidity that sets it apart from the bigger reds the region is known for. Riesling rounds out the white side, both from estate plantings and trusted neighboring vineyards.

Syrah anchors the rest of the range, appearing as a single-vineyard bottling, a still rose, and even a sparkling Syrah. The rose blend draws on Syrah, Grenache, Malbec, and a touch of Blaufrankisch for a dry, savory pour. There is also a field blend that ferments Gruner Veltliner, Muscat, and Riesling together on their skins into a tropical, floral amber wine. Across the lineup, the throughline is freshness: lower alcohol, lively acidity, and a clear sense of place rather than power for its own sake.

Farming

Farming is the point of Solminer, not an afterthought. The Delanda vineyard was certified organic in 2014, biodynamic under Demeter in 2018, and regenerative organic in 2021. When the deLaskis planted two additional acres on the adjacent property, that block became Santa Barbara County’s first Regenerative Organic Certified vineyard in 2021.

The farm runs like an ecosystem. A small flock of babydoll sheep grazes the cover crops, a pair of miniature donkeys helps make compost, and hedgerows and flower plantings serve as a pollinator garden across the roughly twelve acres they tend. There are no synthetic chemicals in the vineyard, and the goal is a self-sustaining cycle where the land feeds the vines and the vines feed the soil. It is hands-on, labor-intensive work, and it shows up in glasses that taste alive.

Visiting

Solminer pours in downtown Los Olivos at the flagpole, an easy stop on a walkable tasting town full of small producers. Tastings walk you through several of the wines, and the relaxed, family-run feel is part of the draw.

Food pairing

Solminer’s wines are built for the table. The Gruner Veltliner, with its white pepper and citrus, is a classic match for schnitzel, roast chicken, or anything green and a little bitter, from asparagus to a herb-heavy salad. The skin-fermented Gruner and field blend stand up to spice and richer dishes, making them surprisingly good with curries and aged cheese. Blaufrankisch loves roasted vegetables, mushroom dishes, and grilled sausage, while the Syrah handles lamb and smoked meats with ease. The dry rose is a year-round picnic wine. If you want tailored ideas for a specific bottle or dinner, try the pairing tool to match Solminer’s grapes to what you are cooking.

To put Solminer in context, explore the wider Santa Ynez Valley and the broader Santa Barbara wine scene, or read up on Syrah to understand the grape behind several of their reds and rose. When you are ready to plan a meal around a bottle, the pairing tool can help you decide.

Visitors short on time often start at the Funk Zone, the walkable warehouse district near the Santa Barbara waterfront where a large share of the county’s producers keep a tasting room.