Local Sparkling Wine Explodes in Popularity in California: Santa Barbara County Spotlight
Sparkling wine may have its historic roots in Champagne, but in Santa Barbara County, it’s taken on a life—and a sparkle—of its own. What began as a handful of winemakers experimenting with méthode champenoise has grown into a full-blown movement: today, more than 85 producers across the County are bottling bubbles, from traditional cuvées to funky pét-nats and Prosecco-style wines made for easy, joyful drinking.
It’s a movement born not of trendiness, but of intention. In a place where slow food and small-batch production are part of our culture, it makes sense that winemakers approach sparkling wine with care and tradition, as well as a willingness to rewrite the rules.
Santa Barbara County winemakers are also reinventing sparkling traditions. Pét-Nats (pétillant naturel) are gaining popularity—bottled during primary fermentation, they’re cloudy, funky, and wild, often with crown caps like a beer bottle. Rosé sparklings are everywhere, bringing vibrant berry flavors and a more relaxed, summery vibe. Some wineries even make sparkling reds, or experiment with unexpected grapes like Albariño or Grenache Blanc.
Sparkling Wine is Rooted in the Vineyard
Like all wine, Sparkling wine starts in the vineyard. In Santa Barbara County, that means cool coastal breezes, foggy mornings, and long growing seasons—ideal for cultivating high-acid grapes like Chardonnay, Pinot Noir, and Pinot Meunier.
Grapes for sparkling wine are typically picked earlier than those destined for still wine, preserving brightness and acidity. Many local vineyards are picked by hand in August or early September, often in the early morning hours, followed by a toast among pickers and winemakers.
Bubbly Beginnings
The first Sparkling Wines in Santa Barbara County included single bottlings from Sanford, Brewer-Clifton, Kalyra, and Lucas & Lewellen. Then Norm Yost of Flying Goat Cellars launched Goat Bubbles in 2005 as the region’s first program of méthode champenoise, fully in-house sparkling wine—hand-riddled, disgorged, waxed, and labeled with love.
Later producers have built new sparkling traditions and rituals from the ground up. Each bottle carries not just bubbles, but a story about a family, a place, or a dream. At Riverbench, winemaker Clarissa Nagy and team have elevated sparkling into its core identity, releasing the county’s first sparkling Pinot Meunier alongside a lineup of eight different traditional-method styles made from estate fruit, grown sustainably since 2008. In the Sta. Rita Hills, Flying Goat, Sanford, Fess Parker and others continue to lean into Champagne’s traditions. Newer producers are adding their own vibrant expressions to the mix, showing that bubbles can come from unexpected grapes and bold ideas.
Sparkling Wine 101
Sparkling wine is created by fermenting and bottling wine under pressure, which traps the natural carbon dioxide and gives it those signature bubbles when opened. Many of our County’s finest sparkling wines are made in the traditional méthode champenoise, the same technique used in Champagne. That means secondary fermentation happens inside the bottle, often followed by months or even years of aging on the lees (spent yeast), which creates those delicate, persistent bubbles and toasty, brioche-like aromas…