1090 Edison St #104, Santa Ynez, CA 93460
www.crosshatchwinery.com
Region: Santa Barbara County
Owner: Michelle Vautier
Winemaker: Ryan Carr & Michelle Vautier
About: At CrossHatch Winery, we celebrate the artistry of co-fermentation, crafting small-batch wines that blend tradition, creativity, and global influences. Inspired by the intricate technique of cross-hatching, we layer flavors and textures to create wines that are both complex and approachable. For us, winemaking is about more than just the wine – it’s about sustainability, storytelling, and the connections we create along the way. CrossHatch is a place where wine, stories, and cultures ferment together – one barrel at a time.
What is your favorite forgotten grape? Malbec
What was your first experience with a forgotten grape? Growing up in Argentina, wine was a part of everyday life- woven into every meal, every gathering, every celebration. Anyone who has been there knows that Malbec is anything but forgotten; it’s the heartbeat of our wine culture. But when I started traveling beyond Argentina, I was surprised to find that Malbec wasn’t the household name I had always assumed it to be. What felt essential and ever-present to me was, in many places, just another lesser-known varietal, often overshadowed by more familiar grapes. That realization sparked my curiosity and deepened my appreciation for the overlooked, shaping my approach to wine and inspiring me to explore, experiment, and share those discoveries through CrossHatch Winery.
What do you love most about the forgotten grapes? I love that forgotten grapes have a story to tell – one that’s often overlooked or waiting to be rediscovered. But what fascinates me most is how ‘forgotten’ is a matter of perspective. Traveling the world, I’ve seen how a grape that’s rare or underappreciated in one place can be the pride of another, deeply rooted in its culture and history. These varietals challenge expectations and invite curiosity, offering unexpected flavors and expressions that you don’t always find in the more well-known grapes. Working with them allows me to experiment, to bring something unique to the glass, and to honor traditions while giving them a fresh perspective. There’s something special about introducing someone to a wine they’ve never tried before – especially one that has been quietly thriving in a corner of the world they may not have explored yet – and watching them fall in love with it.
