The decision to create a Cimarone winery on the same property as Three Creek Vineyard was a logical outcome of our strategy to couple the wine making with the farming and give us full control over the vines-to-wines process. Serendipitiously it also gives the fruit a short journey from vine to crush.

We converted a 2,500 sq. ft. five stall horse barn with a hay bay and a tack room designed originally in a Frank Lloyd Wright style. The horse stall area was used to create a barrel and fermentation room. This is fully insulated and refrigerated down to the high 50’s degrees Fahrenheit. The tack room has been converted into a laboratory and the high-ceilinged hay area is the new tank room. A large crush pad was added out back. Santa Barbara County has rigorous planning requirements relating to any commercial building which has resulted in a very safe, waste-water managed, well engineered, handicapped person friendly building.