Parr Wines is the home of wines made by Rajat Parr in Cambria. It grew out of years on the road—walking vineyards, working harvests, and sitting at tables late into the night—and from a belief we have carried for a long time: the most meaningful wines come from people who work with humility and places farmed with intention.

Here near Cambria, the ocean defines everything. It shapes the air, slows the vines, and leaves its trace in the soil. From these cool, quiet hills come the wines of Phelan Farm, grown with deep respect for the land. Brij Wines are sourced from organically farmed vineyards across the SLO Coast. Scythian Wine Co. finds its roots in old vines in Temecula, while Ponti—our vineyard in Santa Barbara County—is my tribute to the Italian varietals we love. Each has its own voice, but all are connected by the same values: organic farming, patience, and restraint in the cellar.

At Phelan Farm, the work begins beneath the surface. We farm regeneratively, always trying to give back more than we take. Cover crops build life and structure, animals become part of the rhythm of the place, and native plants are encouraged to return. The goal isn’t yield or control—it’s balance. Living soils that hold water, breathe, and support vines in their own time. For us, farming is an act of attention: how the vines respond, how the ground smells after rain, how the light moves through the rows.

In the cellar, the approach remains the same. We intervene as little as possible—native fermentations, no additives, and patience to let the wines find their shape. Each barrel and foudre carries its own energy, its own pace. Our role is not to force, but to guide gently and step back when needed. When things align, the wines feel alive—clear, honest expressions of place and season.

Here are a few more details about each of our projects:

PHELAN FARM is on the far edge of Cambria, where the Pacific wind cuts through cypress and pine, Phelan Farm sits in a landscape that doesn’t give anything freely. The slopes are steep, the air stays cool, and the vines learn to adapt through pressure, scarcity, and time. At Phelan Farm, the work begins not with ambition, but with place. Cambria’s coastal fringe is rugged country — windswept, exposed, carved from ancient seabed. Vines don’t simply grow here; they adjust. They push down through fractured shale and calcareous clay to find what they need. That struggle isn’t something to overcome. It’s where the character begins. It’s 33 acres of vines. No irrigation. No chemicals. No shortcuts. Water arrives only when the season brings it: winter rain, fog, morning dew. The vines respond by digging deeper into the geology that still carries the memory of the ocean.

Our farming is regenerative by both design and necessity. Sheep move through the vineyard, grazing and fertilizing in the simplest, oldest rhythm. Cover crops rise and return with the seasons, building life in the soil. The goal is always the same: leave the land more alive than we found it. To farm this way is to pay attention. We read the soil. We watch the weather. We follow the cues of the coastal ecosystem. The vineyard tells us what it needs — and our job is to listen. Among these coastal blocks, we focus on the varieties of Jura and Savoie — grapes with natural tension and lift, varieties that speak honestly in a place defined by cool air, marine influence, and fractured stone.

In the cellar, restraint continues. Fermentations rely on native yeasts. Nothing is added — no adjustments, no corrections. Vessels are neutral. Extraction stays gentle. We don’t shape the wines beyond what the vineyard offers. We let this coastline express itself: the maritime tension, the herbal edge of the hills, the minerality that rises from ancient ground. Bottling is done by hand, without fining or filtration, keeping the texture and life of the wine intact.

Wine, here, isn’t manufactured — it’s revealed. Not perfected, but expressed. Not polished, but honest. Phelan Farm isn’t about chasing perfection. It’s built on humility — following nature instead of managing it, honoring the land instead of controlling it. True character comes from patience, difficulty, and time. It’s a practice. A devotion to soil, to life, and to authenticity in every bottle.

BRIJ WINES are made from grapes we buy from friends and neighbors who farm organically. In the cellar, the approach is the same as at Phelan Farm: careful, thoughtful, and hands-off when possible. The wines are about clarity and energy, not weight or excess. They’re meant to be honest, precise, and easy to drink—clear expressions of where they are grown.

SCYTHIAN WINE Company is historically significant vineyards of Cucamonga, just east of Los Angeles, and Temecula, just north of San Diego. As a complement to Rajat’s focus on the SLO Coast, the goal is always to create pure wines that shine a light on these other lesser-known areas of California’s wine country, to tell the stories of these vineyards in the glass once more, and to work to safeguard Californian wine history. These exceptional vineyards - all over 100 years old - have defied all odds to remain rooted in the ground today. As such, Rajat named the company after the fierce nomadic ancient warriors of the Eurasian steppe. The Scythian Wine Company is a collaboration with Abe Schoener of Los Angeles River Wine Company and other dear friends.

THE STOLOs were among the first pioneers to understand the enormous potential for wine growing in the Cambria area, founding their winery in a historic dairy farm on Santa Rosa Creek Road in 2002. When Rajat began consulting for Stolo in 2021, he knew its amazing vineyards, winery and The tasting room would someday be the home of Parr Wines. Within a few short years, he assumed responsibility for the property, embarking on an ambitious plan to expand and diversify the vines planted in the Hillside and Creekside Vineyards. As these new plantings grow into maturity, Rajat will continue to honor the heritage of Stolo by producing the Pinot Noir and Chardonnay that built its formidable reputation.

PONTI WINES is Rajat Parr's exploration of Italian varietals grown in the cooler coastal climate of the Central Coast.