Foxen Vineyards & Winery
Foxen Vineyards and Winery had its first vintage in 1985, but the land it's built on has been in the family since 1837. The Foxen name comes from William Benjamin Foxen, an English sea captain and the great-great-grandfather of co-founder Dick Doré. He arrived in Santa Barbara in the early 1800s and bought a Mexican land grant called Rancho Tinaquaic, which originally spanned 9,000 acres. It started as a cattle ranch, and the anchor you see on Foxen’s labels today was the original branding. The property is now about 2,000 acres.
Dick Doré and Bill Wathen launched Foxen together in 1985. Dick and his wife, Jenny Williamson Doré, handled sales and marketing, while Bill focused on winemaking. Bill’s wife also works in the wine industry as a financial controller for several wineries and serves on the Santa Barbara County Vintners Foundation.
The first wines were made in an old blacksmith shop on the property, affectionately called “the shack.” It served as the winery and tasting room for nearly 20 years and now hosts their Bordeaux blend wines. In 2009, a solar-powered winery and tasting room was added to handle their Burgundy and Rhône varieties. The property sits on Foxen Canyon Road, deep in Santa Barbara wine country, on the historic Rancho Tinaquaic.
The current 2,000-acre estate has plenty of space for vines. Foxen’s estate vineyards are mostly in Santa Maria and include Ernesto Wickenden, Tinaquaic Alta and Baja, and the Williamson-Doré Vineyard in Los Olivos. They also source grapes from well-known Santa Maria vineyards like Bien Nacido, Solomon Hills, Julia’s, and Riverbench. From the Sta. Rita Hills, they work with Fe Ciega, John Sebastiano, and La Encantada. In Happy Canyon, they pull fruit from Vogelzang, Star Lane, and Grimm’s Bluff.
Foxen makes a range of wines including Pinot Noir, Chardonnay, Chenin Blanc, Cabernet Franc, Grenache, and Mourvèdre. They focus on site expression, sustainable farming, and minimal intervention, letting each wine show off the character of Santa Barbara County.
Foxen Pinot Noir “Block 43,” Bien Nacido Vineyard – Santa Maria Valley
Sourced from Block 43 at Bien Nacido, planted to Dijon clones 667 and 777. Fruit is harvested by hand and de-stemmed as whole berries into small open-top fermenters. After a two-day cold soak, fermentation runs for 10 to 14 days. The wine is aged in French oak barrels, one-third of which are new, for 17 months. Bottled unfined and unfiltered.
Foxen Cuvée Jeanne Marie – Williamson-Doré Vineyard, Los Olivos District
A blend of Grenache and Mourvèdre from the Williamson-Doré Vineyard in the Santa Ynez Valley. Grapes are hand-harvested at different times, whole-berry de-stemmed, and cold-soaked for three days. Aged for about 16 months in 2- and 3-year-old large-format French and Hungarian oak puncheons.
Foxen Pinot Noir – John Sebastiano Vineyard, Sta. Rita Hills
Made from Dijon 115, Dijon 667, and Swan clones grown in shallow loam with limestone. Grapes are destemmed into small open-top fermenters, followed by a 3 to 5-day cold maceration and 10 to 14-day fermentation. Aged for 17 months in 36% new François Frères and Treuil barrels with medium-plus toast and toasted heads. Unfined and unfiltered.
Foxen Pinot Noir – Santa Maria Valley
Sourced from Bien Nacido and Riverbench Vineyards, using Dijon 115, Dijon 667, Pommard, Swan, and 2A clones. Grapes are hand-harvested and whole-berry de-stemmed into small open-top fermenters as separate clonal lots. Fermentation lasts 10 to 14 days with twice-daily punchdowns. Aged 9 months in 228-liter French oak barrels between one and six years old. Bottled unfined and unfiltered.
Foxen Chenin Blanc – Ernesto Wickenden Vineyard, Santa Maria Valley
From a three-acre vineyard in the heart of the Santa Maria Bench, planted over 40 years ago in a wind-sheltered pocket near Tepesquet Canyon. Grapes are hand-harvested and gently whole-cluster pressed. Fermented in stainless steel for 45 to 60 days, then aged in neutral French oak for four months. Bright and lively, with notes of citrus, pear, and melon and a clean mineral finish.
Foxen Cabernet Franc – Tinaquaic Vineyard, Santa Maria Valley
From old-vine, dry-farmed, and sustainably grown grapes in the upper Tinaquaic Vineyard. Part of Foxen’s Heritage Collection, this wine is made in extremely limited quantities and showcases the depth and structure that only mature vines on this historic ranch can deliver.
Foxen Chardonnay “Block UU,” Bien Nacido Vineyard – Santa Maria Valley
From Block UU at Bien Nacido Vineyard, where Clone 4 vines were planted in 1973 on their own roots. Grapes are whole-cluster pressed and fermented entirely in barrel. The wine rests on its lees for 8 months, with malolactic fermentation discouraged to preserve its natural acidity and freshness.