What Cayucos Cellars is known for
Cayucos native Stuart Selkirk learned winemaking from a Swiss neighbor and started commercial production in 1996, fermenting with wild yeast and aging in neutral oak barrels for three to six years. The family operation bottles just 500 to 800 cases a year with very low sulfites, drawing fruit from its ranch vineyard and other Central Coast sites.
Best for — Small-batch, low-sulfite Central Coast wines
Cayucos, California
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Where next
- Ktima Christoudia (Christoudia Winery) — Cyprus
- Okushiri Winery — Global / Online
- Montefioralle Winery — Italy
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