Hitching Post Wines
Santa Barbara County, USA
The creators of Hitching Post Wines are two long-time friends, Gray Hartley and Frank Ostini (owner/chef of Hitching Post 2 Restaurant), who have been making wines in Santa Barbara County since 1979. Entering a second generation, Gray’s son Weston recently joined the winemaking team. Hartley and Ostini strive to create flavorful, handcrafted wines of character that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. Pinot Noir has been their primary focus since 1981. Hitching Post currently produces up to 10 different Pinots annually, many vineyard designated and are only available at the tasting room. The lineup includes their flagship wine entitled “Highliner”, a thoughtful blend of only the best Pinot lots each vintage. It consequently earns high scores and praise every year. The winery is not just about Pinot Noir. Intrigued by other varietals and styles, there are fascinating wines from barrel fermented Chenin Blanc and Sparkled Rosé from Valdiguié to red blends and, most recently, Pet Nat wines.
