Doug Margerum has been involved in the Santa Barbara food and wine scene for over 35 years. In 2001, he founded Margerum Wine Company in a tiny 240 square foot cold room. The philosophy: return wine making to its previous form of production – handcrafted and personal. They produce limited quantities of wines made from grapes grown both in Estate Vineyards and purchased from other top vineyards in and around Santa Barbara County. The 18 acre Estate Vineyard is planted exclusively to Rhône grape varietals. It is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. They carefully select the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate and farming methods.