The Curtis vineyard is located in the Santa Ynez Valley, which has a distinctive topography due to the transverse mountain ranges, cool coastal climate, and ancient sea-bed soils. The ranges funnel cool, coastal winds from the Pacific Ocean, and these daily breezes are a defining feature of the microclimate, moderating the daytime temperatures and creating an ideal climate for Rhône varieties. Described as a viticultural region on the edge’, the extended growing season lasts from February to November, and results in concentrated flavor development. The cordon-pruned vines are cultivated according to sustainable, organic, and biodynamic farming principles. Practices include attention to soil structure and cover crops to reduce soil erosion, use of plant extracts for controlling pests and mildew and introducing microorganisms into the soil to encourage nutrients. The soils consist of sand, gravel, and a tiny bit of loam, which naturally reduces vigor in the vines. 100% manual harvesting takes place at night. Andrew’s focus and dedication to his craft have culminated in what Robert Parker Jr. calls, “…one of the shining stars in the Santa Barbara firmament.” Despite myriad accolades, Andrew remains the same modest, approachable, contemplative man he was when he first embarked on his wine journey in Australia back in 1992. Sustainability In Practice (SIP) certified he is eternally committed to vinicultural ‘Kaizen’ - the unrelenting pursuit of continuous improvement - and his scintillating, elegant wines are proof of this.