Presidents’ Day Weekend: Tacos + Vino = Mucho Happiness

Valle Fresh Gourmet TacosPack your bags and come up to Santa Barbara Wine Country to celebrate Presidents’ Day Weekend! With the recent rains, the hillsides have never looked prettier nor more verdant.

To quench your thirst, the PENCE Tasting Room will be open all weekend from 11am–4pm pouring our latest releases. To satiate your appetite, Valle Fresh, the Santa Ynez Valley’s best gourmet tacos, will be here on Sunday, February 15, from 1130AM–230PM preparing their infamous pork belly taco with hand-made tortillas and pickled vegetables.

Special Taco Rates apply to all Wine Club Members and the public. No reservations necessary and we hope to see you at the ranch. 1909 West Highway 246. Buellton. 805.735.7000.

Tasting Room Opening Celebration & MLK Weekend

GatheringJoin us as we open our tasting room doors regularly to the public!

Celebrating this new facet of our winery over MLK weekend, we’ll feature special selections of the finest California artisanal cheese creameries along with various charcuterie, olives and pickled vegetables from Industrial Eats and breads made by Sashi Moorman, our Winemaker.

No charge. Tasting Room hours this weekend: from 11AM – 4PM Fri Jan 16 – Mon Jan 19. 1909 W Highway 246, Buellton, California

Regular hours after this weekend: Thursday – Sunday 11AM – 4PM.

New Crop for Bread Baking: Italian Rye

Wren's Abruzzi Italian Ryegrass

We’re excited this holiday season for an additional reason: planting Italian Rye at the ranch! One of our goals at Pence Ranch & Winery is to not just be a monoculture of only having vineyards on our land. So we are pursuing several other agricultural pursuits to support more delicious consumables from our estate. While we grow some incredible grapes, we also now have olive trees, stone fruits, apple trees and grain.

Just prior to Christmas, we seeded three acres of an heirloom Rye at the ranch with the intention of harvesting it for bread and cracker production. Our Winemaker, Sashi Moorman, owns a wood-fired bakery in Lompoc which will mill this grain into bread to be served next year in the Pence Tasting Room.

This old strain of Wren’s Abruzzi grain has Italian roots from the 18th century and is widely planted in the southeastern United States. For many bakers it is a far superior version to the more common German Rye. We are super excited to see the results and look forward to tasting bread next summer made from our own organically grown Rye!!

Wren's Abruzzi Italian Ryegrass