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Buttonwood Winery

California, the most populous state of the United States, located on the Pacific coast of North America is bordered by Oregon, Nevada, Arizona and Mexico. The four largest cities are Los Angeles, San Diego, San Jose and San Francisco. California is also the home of and wine producing regions such as Santa Barbara and Northern California's Wine Country.
Buttonwood Farm Winery is one of the California’s leading wineries that has grown through excellence and quality of wines offered. The winery is a small gem set amidst the majesty of Santa Barbara County's Santa Ynez Valley. Established by the winemakers, Michael Brown, Seyburn, Bret Davenport, Buttonwood Farm Winery invites one and all to discover, experience and taste the many pleasures of their products.
Buttonwood Farm Winery’s 39 acres vineyard stretches across a sun-drenched mesa on the eastern portion of 106 acre property. They began planting in 1983 and now have 33,000 vines, small in the world of wine. Buttonwood's many pleasure’s include varietal mix of Sauvignon Blanc, Semillon, Marsanne, Merlot, Cabernet Sauvignon, Cabernet Franc and syrah that reflects the preferences of owners Betty Williams and Bret Davenport, for Bordeaux and Rhone style wines.
Currently, Buttonwood Farm Winery offers samples of Marsanne, Sauvignon Blanc, Syrah Rose, Merlot, Hawk Red, Cabernet Sauvignon and Syrah. The Cabernet Sauvignon offers the best in Santa Ynez Valley cabernet attractive flavors supported by gentle tannins. The Trevin brand shows smooth black cherry and cedar flavors in a framework of warm earthy richness and solid tannins. Hawk Red table wine on the other hand is essential service of discouraging grape-eating linnets and starlings from ravaging the vines.
Buttonwood Farm Winery has embraced an enduring passion for Northern California’s wine country and its bounty. Their winemaking is a dynamic process where diversity is created by tailoring vinification and cellar practices to the individual vineyard lots. Nevertheless, there is a crucial process that defines their idealistic approach and establishes a reference for maneuvers exclusively suited to each fermentation lot.

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