Pietra Santa is a family-run estate producing artisanal wines and olive oils in California’s Central Coast. The site was planted to winegrapes in the 1850s by Frenchman Theophile Vache who chose the location because of the maritime climate and unique soils.

Pietra Santa is 25 miles from Monterey Bay and benefits from cool coastal breezes that allow for a long growing season. The estate’s location on the San Andreas Fault creates soils rich with granite and limestone that naturally lower yields and add distinctive flavors to the wines. The winery was named PIETRA SANTA, Italian for SACRED STONE, in honor of these exceptional soils.

In 2005, the property was purchased by the Blackburns, a family dedicated to preserving and building upon this magnificent winemaking history. Completed in 2000, the Mission-Style Winery was designed for combining traditional methods and state-of-the-art technology. The winery also hosts a FRANTOIO (olive oil press room) equipped with a Pieralisi Press imported from Tuscany.

The Pietra Santa estate features diverse terrain with multiple microclimates allowing optimal growing conditions for a wide range of grapes. Chardonnay and Pinot Grigio are planted on steep, terraced hillsides and benefit from bright morning sun and cool, afternoon shade. Pinot Noir and Sangiovese are grown in the moderate benchland and Zinfandel, Cabernet Sauvignon and Merlot are planted in the deepest parts of the valley receiving maximum sun exposure.

The rocky soils create exceptionally low yields, resulting in more intensity and richness of flavor in the grapes. The estate wines are known for their complex fruit, balanced acidity, and a subtle earthiness on the finish.

The estate is 450 acres with 120 acres planted to Pinot Noir, Chardonnay, Pinot Grigio, Merlot, Sangiovese, Zinfandel, Dolcetto, and Cabernet Sauvignon, with the oldest Zinfandel planting from 1905.