Wine Maker

Sam Marmorstein is one of the very few small production winemakers in California who can truly say that “They come from my backyard,” when asked about the source of his syrah. Sam and Shawnda have a 4 acre vineyard on their home property in the Santa Ynez Valley. There they grow syrah and have recently planted Sangiovese and Nebiolo for their Bernat wine label. Their vineyard is a CCOF certified organic vineyard.
Sam began winemaking like many others, in a garage, of course. As a Los Angeles based stock broker, Sam and two of his friends bought some grapes and winemaking books and off they went, probably not knowing that those grapes would turn into much more than a hobby. It was on a bike ride that Sam fell in love with the Santa Ynez Valley. The fabulous weather and beautiful scenery persuaded him to move to Los Olivos in 1995. That same year Sam opened his restaurant, The Los Olivos Café, and planted three of his acres, which made Rancho Bernat the smallest (by acreage) licensed producer in the Santa Barbara County appellation.
Sam has an old world style of winemaking, he feels that minimal processing and hand-harvesting ensures quality grapes that produce a wine that is authentic to its terroir. Sam also has the unique ability to be able to have complete control over every aspect in the winemaking process. For Sam, it is a great feeling to drink and see other people enjoy the wine that comes from a vine that you planted 15 years ago and have put so much time, effort, heart, and soul into.

Bernat Wines are made with Patience, Understanding, and Trust
Patience to wait until the grape is ready to be harvested and the wine is ready to be bottled.
Understanding the needs of a specific terroir and the nurturing a wine needs to be great.
Trust in nature and the old world methods of wine making.