Blair Fox

Coming Up

At University of California, Davis, Blair Fox built the technical grounding behind a cellar practice that reads as exacting rather than ornamental. That training shows up in the way the wines are assembled: small lots, parcel by parcel, with attention directed toward structure, detail, and the differences each vineyard block can carry into bottle.

Where They Are Now

Premium Santa Barbara County vineyards remain the center of the work, and the method is built to keep that site specificity intact. Fruit is hand harvested and hand sorted, then fermented in small lots so each parcel can be handled on its own terms. Reds are basket pressed and laid down for two years in French oak. Whites are whole-cluster pressed and fermented partly in older French oak. The result is a cellar approach that favors control without flattening character.

Signature

The signature bottlings — The Dare, 2022 Foxy Bubbles, 2021 Thompson Vineyard Syrah, and Larner Vineyard Syrah — show the range within Blair Fox’s program. 2022 Foxy Bubbles brings the sparkling end of the range into view, while 2021 Thompson Vineyard Syrah and Larner Vineyard Syrah point to the site-led specificity that comes through in vineyard-designated wines. Joined by The Dare, they mark a lineup built on distinct lots rather than broad blending.

In Their Words The line reads as understatement, but it also explains the depth of the work: early proximity to wine country, then a profession shaped by repetition, observation, and time. Blair Fox’s path is framed less by declaration than by continued engagement with the material.

FAQ What is Blair Fox's current role? As of 2026, Blair Fox is winemaker crafting rhone varietal wines for Blair Fox Cellars. Where did Blair Fox train or study? Blair Fox trained at University of California, Davis. What is Blair Fox known for? Small-lot, handcrafted, vineyard-designated wines made from premium Santa Barbara County vineyards, with grapes hand harvested, hand sorted, fermented in small lots, basket pressed, and red wines aged two years in French oak; whites are whole-cluster pressed and fermented partly in older French oak.