Our Story
A long time dream of Dean and Christi Heck, Lavender Oak Vineyard was established in 2010 as a family run operation. This means all wines are made in small batches, on our estate, with special attention to organic methods; no pesticides, herbicides or harmful chemicals. From harvest to bottling & labeling, each bottle is delicately and meticulously composed; a labor of LOV.
Our Vineyard
Lavender Oak Vineyard sits on a bucolic property filled with fragrant lavender and magnificent ancient oaks. The grounds stretch for acres along the winding Santa Rosa Road in the west end of Santa Ynez Valley. Taste our wines in the vineyard or in the many lovely outdoor spaces surrounding our winery. Explore all the Lavender Oak Vineyard has to offer.
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Our Wines
A close study of the soil and climate helped determine the ideal grape varietals for our land – a right bank Bordeaux style red – and a trip to Pomerol and Saint Emilion convinced us that this French style would be our signature blend. Our Estate Red Blend is sourced 100% from our estate vineyard, produced, aged and bottled on site at our winery.
We also offer Pinot Noir and Chardonnay sourced from the historic Sanford & Benedict Vineyard, located down the road in the cool Western end of the Santa Ynez Valley, Santa Rita Hills AVA; a Pinot Noir sourced from Cebada vineyard; and estate grown Pinot Noir and Chardonnay. These wines are available in limited supply.
Our Farming Philosophy, Sustainability, & Solar Power
From the beginning, our goal has been to operate an organic, sustainable, dry-farmed vineyard. This means no scheduled or human-powered irrigation, incorporation of beneficial insects for pest control, and of course, no pesticides or weed killers. Additionally, we cultivated a natural cover crop and we practice no-till farming. Our winery is 100% solar powered.
Our sustainable practices reduce our water consumption providing Earth-friendly approaches, while improving the quality of our wines. With less water, the vines struggle and compete for water found deep beneath the earth’s surface – with more struggle comes more intensity of flavor come harvest time.
