“For the past 30 years, I have had the pleasure of working with some of the finest vineyards in premium wine regions. Since 2006, Santa Barbara County has been both home and source of inspiration. I find joy in working with world class vineyards, and crafting wines by interpreting site, variety and vintage”
– Steve Fennell
Fennell Family Wines
Current Releases
Our mission is to work with exceptional vineyard sites and quality-focused growers in Santa Barbara County, crafting wines of precision that convey their origin and varietal character.
Currently shipping to California, Florida and Minnesota only.
Join the Family!
Become a member of the Fennell Family Wine Club and receive:
Regular wine shipments (spring + fall)
Early access to newly released wines
20% off wine purchases
6 Bottle Club
Receive 6 bottles per shipment (12 bottles/year)
12 Bottle Club
Receive 12 bottles per shipment (24 bottles/year)
Steve Fennell
After growing up in Stockton, California, Steve’s experience as an undergraduate at UCSB gave him an introduction to the magic of Santa Barbara County. Wine tasting in the Santa Ynez Valley sparked his interest and love for wine. His summer job in agriculture combined with his grandfather’s work in grapevine breeding helped solidify his career path.
After graduating from UCSB in earth sciences, he did graduate studies in enology and viticulture at UC Davis to help propel his journey into wine. He worked in Napa (Trefethen Vineyards, Voss Vineyards) and Australia (Yalumba) before returning to Santa Barbara County in early 2006 to make wine for and manage Sanford Winery in the Sta. Rita Hills. In 2019, he took the plunge and started his own wine project in honor of his family.
News & Events
Winemaker Steve Fennell Tries Small and Solo
After years of spearheading other brands, Steve Fennell is now making his own wines, including pinot noir from Peake Ranch in the Sta. Rita Hills.
Vineyard Partner: Peake Ranch
Peake Ranch in the Sta. Rita Hills is a perfect match. Hand harvesting fruit in the cool of night at optimal ripeness, followed by gentle handling in the cellar, and aging in carefully selected barrels that respect the purity of the fruit are operating principals in line with the mission.
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