Walt and Mona Babcock established Babcock Vineyards and their son, Brian, is currently the winemaker. Brian Babcock earned his Masters from UC Davis in food science, with an emphasis in enology. His education, family background, and natural talent made him a success from his first wine in 1984.
Babcock Vineyards produces around 20,000 cases of wine a year, much of it made with estate grown grapes in the recently approved Santa Rita Hills AVA. Average temperatures during summer days can be 10 to 15 degrees cooler than in the Santa Ynez Valley AVA. This is because it generally takes longer for the fog to burn off in the morning and afternoon.
These conditions are ideally suited for growing Chardonnay and Pinot Noir. Not surprisingly, the majority of Babcock Vineyards is planted with these two varietals. The winery also produces Estate Sauvignon Blanc and Pinot Grigio.
Brian Babcock also sources grapes for two Syrahs, a Cabernet Sauvignon, and two red blends. Fathom is a Bordeaux blend of mainly Merlot with a little bit of Cabernet Sauvignon and Cabernet Franc. Babcock also makes a blend of Sangiovese, Merlot, and Cabernet Franc.