Roasted Slope was born from a nursery mistake that left a Syrah vineyard inter-planted with 8% Viognier. Embracing the mix-up, they co-fermented the grapes, inspired by Côte Rôtie, and named the wine after its direct translation. Now, they proudly release the new and improved Roasted Slope, a blend of co-fermented Syrah and Viognier from vineyard blocks along Alisos Canyon Road and their Estate.

Andrew Murray fell in love with Rhône varieties, Syrah and Viognier, while traveling through France in the late 1980s. Leaving his paleontology studies at UC Berkeley, he pursued winemaking with an internship in Australia, transforming a three-month trip into a 15-month immersion in Shiraz. Returning to the U.S., he earned a viticulture and enology degree from UC Davis before founding his Santa Ynez winery. Drawn to Santa Barbara County’s beauty and Rhône-like climate, Andrew built a career dedicated to excellence. Praised by Robert Parker, Jr. as “one of the shining stars” in Santa Barbara, he has been recognized as a top tastemaker by Food & Wine magazine. Despite numerous accolades, he remains committed to continuous improvement and crafting exceptional wines at accessible prices.