Jaffurs Wine Cellars is dedicated to producing great Rhone varietal wines with a new-world independence. The wines -Syrah, Grenache, Petite Sirah, Mourvedre, Viognier, Roussanne and Grenache Blanc – are among the best in the county. All of their wines are carefully made in small lots. Only about 5000 cases are produced each year — production is limited. Jaffurs Wine Cellars works closely with growers in the Santa Ynez, Ballard Canyon, Santa Rita, Los Alamos, and Santa Maria growing regions. They limit vineyard yields and require that optimal farming practices are observed. All of their wines are crushed, pressed, cellared and bottled in their Santa Barbara facility. Visit for a glimpse of world class winemaking in the heart of the city.

In 2001 Jaffurs Wine Cellars completed construction of a new winery facility in the city of Santa Barbara. This modern, climate controlled facility allows them to make wine at a natural and careful pace. They process all the fruit for our harvest here and the resulting wines show the benefits of this improved process.

Jaffurs Wine Cellars owns no vineyards. They purchase premium wine grapes only from Santa Barbara County vineyards: Thompson (Syrah, Petite Sirah, Grenache, Grenache Blanc, Mourvedre), Bien Nacido (Viognier, Syrah, Grenache), Larner (Syrah, Grenache), Kimsey (Syrah) and Stolpman (Grenache, Roussanne) vineyards.

Founder Craig Jaffurs started making wines in 1989. He is a refugee from the aerospace industry where he spent many years as a cost analyst. He worked as a cellar rat at Santa Barbara Winery for five harvests where Bruce McGuire, their winemaker, began prodding Craig toward a career in wine. Several home winemaking vintages and a few classes at U. C. Davis later, the winery was born. When his first wine, the 1994 Santa Barbara County Syrah got rave reviews in Wine Spectator (score 91) and Wine Advocate (score 90), the future was set.

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