Deep in the Santa Cruz Mountains are redwood groves, distant ocean views, the occasional mountain vineyard, and the home for over 40 years of Dr. David Bruce’s innovative and pioneering winery.

David Bruce’s Estate Vineyard in the Santa Cruz Mountain appellation is at 2,200 feet. With a cool southwesterly exposure, it overlooks the Monterey Bay and the Pacific Ocean. The winery’s flagship wine is clearly Pinot Noir - at last count they had 14 Pinot Noirs available from the last three vintages. They also produce Petite Syrah, Cabernet Sauvignon, Zinfandel and Chardonnay. Wines are produced from the winery's 25-acre mountain estate vineyard, as well as from fruit sourced from more than 20 growers in northern and central California.

His skill in working with California grapes and different winemaking techniques allowed Dr. Bruce to be one of the first winemakers since Prohibition to produce a "Blanc de Noir," a white wine from red zinfandel grapes, and to introduce "late harvest" wines. He was also one of the first winemakers to put white wines through a secondary, malolactic fermentation. A California pioneer in the use of whole-berry fermentation in making red wines, he was also one of the first California winemakers to import French oak barrels.

The gray-sided, red-roofed winery clings to the side of the hillside above Bear Creek Road. Behind the winery you can spot part of the vineyard peeking out through the forest. The large comfortable tasting room is currently undergoing a makeover, adding stone countertops, new floors, a clothing boutique and a limited gift shop. There are picnic tables on the lower part of the property.