Gainey Vineyard
Overview
Gainey Ranch is the most diversified farming operation in Santa Ynez Valley. With vineyards, vegetables, fruit, hay crops, cattle and horses, the 1,800-acre ranch embodies the Wild West and has since father and son, Daniel C. and Daniel J. Gainey purchased the property in 1962, the same year the latter’s son, Daniel H., or Dan, was born. The three generations of Gaineys have shaped the ranch into a thriving estate of innovation while preserving the region’s heritage. In the 1980s, the Gaineys were among the first to plant vines and build a winery in the area. Later, they were the first to have vineyard holdings in both the warmer eastern Santa Ynez Valley and the cooler western Sta. Rita Hills appellation. Today, the Gainey family produces Bordeaux and Burgundy varietal wines from these two outstanding regions; and is committed to farming sustainably to protect its workers, benefit the environment and produce excellent wines.
Prescient Grape Growers
Gainey Vineyard was the first winery to own properties in both the warm, eastern end of the valley, where the family concentrates on Bordeaux varieties, and the cool, western end of the valley, where they focus on Burgundy varieties. The Gainey’s Home Ranch Vineyard was first cultivated in 1983 and remains planted predominantly to Sauvignon Blanc, Merlot, Cabernet Sauvignon and Cabernet Franc.
The 120-acre Evan’s Ranch was purchased in 1996, five years before the Sta. Rita Hills AVA was established and when only a few winemakers had discovered the potential of this untapped Pinot Noir growing region. Named after Dan Gainey’s great-grandfather, it was planted in 1997 with 50 acres of Chardonnay, Pinot Noir and Syrah. In 2008, the Gaineys added Rancho Esperanza, a 50-acre vineyard west of Evan’s Ranch.
Sustainable Practices
Gainey Vineyard is committed to farming its vineyards in a safe and sustainable way. To that end, the winery employs a variety of viticultural practices as part of its sustainable efforts, including using cover crops and compost and natural amendments to condition the soil. Weeds are controlled by hand instead of spraying with pre-emergent herbicides that can leach into the groundwater.
Additionally, powdery mildew — the fungus that can destroy grape bunches — is controlled with organic sprays. No poisons are used to contain gophers or other harmful animals. And when counts of harmful insects reach a high-threat level only organic-material sprays are used.
Winemaking
High quality and long term consistency of fruit are two principles that guide all farming decisions. Dan Gainey, general manager and director of winemaking John Falcone, winemaker Jeff LeBard and consulting winemaker Jon Engelskirger work closely together to meet these objectives. By controlling all aspects of grape growing, Gainey Vineyard is able to ensure that quality takes priority over farming economics. The result are vines low in vigor that produce small yields and fruit with great concentration and complexity.
Progressive Farmers
In the early 1960s, the Gaineys converted 400 acres of rangeland to farmland. Twenty years later they increased their farming operations by 200 acres and transitioned to organic farming practices.
This part of the ranch is divided into three mesas. The lowest mesa is used for flowers for the seeds and alfalfa. The next mesa is used for hearty vegetables such as broccoli and squash and the third mesa is used for melons, sugar beets and tomatoes — crops that need plenty of sunlight and warmth to ripen.
In 2009, in celebration of the winery’s silver anniversary, Dan chose to shine a spotlight on the ranch’s diversity by devoting 25 acres to boutique farming. Within this parcel a wide variety of small crops are cultivated, including arugula, beets, fennel, lettuces, kale, chard, strawberries, mustard greens, sugar snap peas, sweet onions and raspberries. These crops are sold at farmers’ markets hosted at the winery, as well as to local restaurants, bringing the food and wine of Gainey Vineyard together on the table.
