Fess Parker Winery

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Barrett Crandall
February 3, 2015 | Barrett Crandall

Wine Club Pickup Party: Wine, Music, Chili & Olive Oil

This past Super Bowl weekend here at the Fess Parker Winery we celebrated by having our wine club pickup party.  Wine club members had the opportunity to come pick up their new shipments while also getting the chance to relax in the sunshine and taste the new release wines.  

We were very happy to have Jineanne Columnas back to play her soulful sounds on the stage.  It is always a treat to hear her sing.  


Being that is was Super Bowl weekend we thought that chili would be the perfect culinary treat.  This year's chili was made with Rancho San Julian grass-fed beef cheeks and brisket, a great pairing to go with Fess Parker red wines.  


Jeff from Los Olivos Olive Oil Co. came out to treat our members to samples of the many different oils and vinegars he carries, and he even made delicious brownies to sample using his blood orange olive oil.  YUM!

Thank you to all our members who came out this past weekend.  We hope you had fun and look forward to seeing you at the wine club barbecue this coming April.

Time Posted: Feb 3, 2015 at 8:51 AM
Barrett Crandall
November 14, 2014 | Barrett Crandall

Thanksgiving Side Dish Recipes

With Thanksgiving fast approaching we thought we would share two of our most requested recipes from the past year.  Both of these recipes would make a great side dish at any Thanksgiving table.  


Honey-Sriracha Roasted Brussels Sprouts With Bacon Lardons


10-15 Brussels sprouts, halved

Salt and pepper to taste

2 teaspoons honey

1 teaspoon Sriracha

12 ounces bacon, cut into ½ inch lardons


  1.  Preheat oven to 375 degrees F. 
  2. In a large sauté pan set over medium heat, cook bacon, stirring often, until fat has rendered and bacon is crispy, this will take about 8-10 minutes.  Reserve rendered fat and let cool.  Place cooked bacon on paper towel lined tray to drain.  Set aside.
  3. Wash Brussels sprouts, trim ends and slice each lengthwise.
  4. In a large bowl, toss sprouts with salt, pepper and bacon fat until evenly coated.
  5. Spread evenly, flat side down, on baking pan.  Roast in oven for 25-30 minutes, stirring halfway through, or until browned and crispy.
  6. Meanwhile, mix honey and Sriracha in that same bowl.  Dump finished sprouts into honey-Sriracha mixture and toss until evenly coated.  Add bacon lardons and continue to toss.
  7. Sprinkle with more salt and pepper if desired, and serve sprouts.

Recipe adapted from:  The Daily Meal  www.thedailymeal.com


Harvest Black Rice Salad


1 cup black rice (forbidden rice)

1 ¾ cups water

1 dried bay leaf

2 cloves garlic, minced

5 ounces crumbled Feta cheese

12 ounces bacon, cut into ½ inch lardons

6 large carrots (rainbow carrots if available), cleaned, peeled, cut into ½ inch rounds, then cut into fourths

1 bunch parsley, roughly chopped

2 ounces red wine vinegar

2 ounces olive oil

Salt and pepper to taste


Turn oven on to 400 degrees F.

  1. Put black rice, water, and dried bay leaf into rice cooker and cook, or cook black rice according to package directions.  When rice is done cooking remove bay leaf and discard, place cooked black rice into a large bowl and let cool off to room temperature.
  2. In a large sauté pan set over medium heat, cook bacon, stirring often, until fat has rendered and bacon is crispy, this will take about 8-10 minutes.  Reserve rendered fat and let cool.  Place cooked bacon on paper towel lined tray to drain.  Set aside.
  3. Place carrots into a large bowl, pour reserved bacon fat over carrots and mix making sure that all the carrots are covered in bacon fat.  Season with salt and pepper.  Pour carrots onto a sheet pan and bake in the 400 degree oven for 20-25 minutes.  Carrots are done when they can be pierced with a fork.  Place carrots onto a plate or pan lined with paper towels to drain.  Let cool to room temperature.
  4. To finish salad, add feta cheese, bacon lardons, carrots, and parsley to the large bowl holding the black rice.  Gently mix together.  Add red wine vinegar and olive oil to salad and mix gently.  Season with salt and pepper to taste.

Recipe by Barrett Crandall


Pair the Brussels sprouts with a Fess Parker Riesling and the black rice salad with the Sta. Hills Pinot Noir or Ashley's Pinot Noir.   

Have a Happy Thanksgiving!

Have a Happy Thanksgiving!

Time Posted: Nov 14, 2014 at 12:26 PM
Barrett Crandall
November 4, 2014 | Barrett Crandall

2014 Harvest Events

As the harvest of 2014 is coming to a close, it only seems appropriate to look back on all the fun that was had over the past couple of months.  From our first Features Tasting and Harvest Camp, to wine club member pick-up parties, and of course our 2nd annual Wine and Swine in the Vines.  

Features Tasting

Our first ever features tasting allowed members to come into our estate barrel room and taste three different single clonal, small production wines straight from the barrel.  Our Winemaker, Blair Fox, was on hand to talk to our members about the wines, the current harvest, and also to show them some wine going through the fermentation process.

Harvest Camp

For wine club members wanting an inside look at the Fess Parker Winery and the wine production process they were able to sign-up for Harvest Camp.  Members met at Epiphany Cellars as they arrived into town on a Friday evening for a special family style farm to table dinner prepared by winery chef Barrett Crandall.  Winery President Tim Snider and CEO Eli Parker sat down with members for dinner to share wine, food, stories, and to get ready for the busy day ahead.

Saturday morning started bright and early as wine club members were picked up from the Fess Parker Wine Country Inn by Tim and driven over to the Fess Parker Winery.  Once there Winemaker Blair Fox was ready to put them to work.  Members helped pick grapes, assisted our production team on the sorting table, racking, and performed punch-downs.  After a hard morning’s work a Santa Maria style BBQ lunch was waiting for them on the veranda.

To end the Harvest Camp weekend members met back at the winery in the fireplace room and were treated to a delicious Italian meal from one of Santa Barbara’s premier restaurants, Ca’Dario.  Enjoying wine and food next to a crackling fire members reminisced about the weekend’s events and the fun that was had.  

Wine and Swine in the Vines

This year’s Wine and Swine in the Vines took place on one of the hottest days of the year, as it was well into the triple digits during the day.  But the hot day made for a comfortable and beautiful evening.

Once again we had Jake Francis from the Valley Piggery come out and roast a pig that was raised here in the valley for us.  The pig was slow-roasted over red oak wood for 12 hours, resulting in tender, juicy, delicious pork.  The rest of the food was prepared by our winery chef and served family style.

While guests enjoyed the warm evening, wine, and food, we had the KBT Jazz trio there to serenade us and create the perfect atmosphere. 

Ashley Parker-Snider and Winemaker Blair Fox were in attendance and shared some words about the family, happenings at the winery, and the 2014 harvest.

Epiphany Cellars Pickup Party

This past Saturday wine club members of Epiphany Cellars were able to pick up their new wine club shipments. 

Along with getting their shipments members enjoyed wood-fired artisan pizzas from the winery chef.  We were also thrilled to have Jonathan and Kevin from Sweet! Hollywood sampling their delicious hand-crafted chocolates. 

The night would not be complete without some music to get the party really going, and luckily we had the Drive-In Romeos playing there Rock n’ Roll Rhythm style of music that had everyone dancing.  Despite a little rain it was a great night.

We want to say thank you to everyone who came out to our events this year to help celebrate a great harvest, and a big thank you to all of our vendors who help make our events special.  

Time Posted: Nov 4, 2014 at 4:03 PM
Barrett Crandall
August 25, 2014 | Barrett Crandall

SummerFess 2014

On August 16, we celebrated our 2nd annual SummerFess here at the winery.  On what would have been Fess Parker's 90th birthday, the 25th anniversary of the Fess Parker winery, and the 50th anniversary of the Daniel Boone show, we had good cause for celebration.  

To kick off the festivities we did a special retrospective tasting of Fess Parker benchmark wines from the past 25 years.  The tasting took place in our estate barrel room and was led by Head Winemaker, Blair Fox, Winery President, Tim Snider, and Winemaker Emeritus, Eli Parker.  The wines poured were all rated 93 points or higher by notable publications such as Robert Parker's Wine Advocate, Wine Spectator, and Wine Enthusiast Magazine.  

As early evening approached, the festivities moved out onto our lawn where we had live music from the highly talented Ventucky String Band, barbecue from gourmet food truck, Georgia's Smokehouse, and artisan wood fired pizzas prepared by our winery chef.  

As the Ventucky String Band cleared the stage it was now time for a very special Daniel Boone reunion and panel discussion.  Actors Darby Hinton, Ed Ames, Rosey Grier, and Veronica Cartwright, along with producer Barney Rosenzweig shared stories and memories from there time on the Daniel Boone show.  

As day turned into night, it was finally time to turn our attention to the big screen.  Two Daniel Boone episodes were viewed by family, friends, and fans on this warm summer evening.  It was a great way to end a very special day here at the winery.  

We wanted to say a big thank you to the Ventucky String Band, Georgia's Smokehouse, Darby Hinton, Ed Ames, Rosey Grier, Veronica Cartwright, and Barney Rosenzweig for taking part in SummerFess and helping to make it a great and memorable day.



Time Posted: Aug 25, 2014 at 4:22 PM
Barrett Crandall
July 22, 2014 | Barrett Crandall

Epiphany Gypsy Pig Roast

Saturday July 19th, marked the first ever Gypsy Pig Roast at Epiphany Cellars.  Gypsy is a Grenache based Rhone blend that inspired the cookout.  Gyspy has abundant fruit with a beautiful savory component that goes together beautifully with a wide array of foods, especially roast pork.  Guests of the first annual Epiphany pig roast enjoyed a lineup of Epiphany wines, spit-roasted pig, a hearty buffet, and musical entertainment.    

For this special occasion we reached out to local pig rancher, Jake Francis of the Valley Piggery, to raise a pig specifically for this event and to roast it on the spit for us.  The Valley Piggery is as local as our wine grapes being that it is located just outside of Los Olivos.

Along with the roasted pig the buffet included:  Cornbread muffins with whipped honey butter, buttermilk coleslaw, roasted garlic and Gruyere cheese mashed potatoes, grilled summer vegetables, a black-eyed pea, heirloom tomato and grilled corn salad, and to accompany the pork a red wine onion jam and spicy apricot barbecue sauce.  For dessert, berry pie and chocolate fudge brownies.


We were very happy and excited to have Danielle Taylor share her musical talents and soulful sounds with us and our guests.  She provided the perfect soundtrack for the evening.

Epiphany Cellars head winemaker Blair Fox stopped by to have a glass of wine and say hello.  

It was a great turnout for our first ever pig roast and we can't wait to do it again next year.  Thank you so much to everyone who came and celebrated with us.  


Until next time, Cheers!

Time Posted: Jul 22, 2014 at 2:48 PM
Barrett Crandall
July 6, 2014 | Barrett Crandall

July 26th Wine Club Member Pick-Up Party

We at the Fess Parker Winery hope everyone had a safe and fun 4th of July weekend.  Coming up quickly is our wine club pick-up party and the return of the Parker Picnic Series.  

On July 26th in our estate barrel room from 11AM-1PM we will have our wine club member pick-up party.  Members will have the opportunity to pick up the current wine club shipment as well as taste all the new release wines.  We will also have a special treat for our members, Sweet! Hollywood will be joining us to sample delicious handmade chocolates.  The Jineanne Columnas Jazz Duo will be playing soulful sounds throughout the event.

Wine Club Pick-Up Party
11:00 AM to 1:00 PM     Sat, Jul 26, 2014 
Venue: Fess Parker Winery VIP Barrel Room
Reservations can be made by contacting contacting Elaina 888-877-3335, elaina@fessparker.com

Cost: $10 per member, members can bring guests for $10 per guest.

July 26th also marks the return of the Parker Picnic Series.  Out on the Fess Parker winery lawn from 1PM-3PM, we will have the rockin' rhythym "n" style of the Drive-In Romeos.  Food will also be available to purchase from Georgia's Smokehouse, a gourmet food truck specializing in Southern Smokehouse BBQ.  

Make your afternoon complete with some Fess Parker wine. 

We hope to see you out here at the winery on July 26th!

Time Posted: Jul 6, 2014 at 11:55 AM
Barrett Crandall
June 23, 2014 | Barrett Crandall

4th of July Weekend: Live Music and Hot Dog BBQ!

Have plans 4th of July weekend?  Come out to the Fess Parker Winery Saturday July 5th, from noon to 3PM, we will have live music on our lawn as well as a hot dog BBQ.  


We are excited to welcome Los Angeles based, alt/country Americana band, The Far West to the winery to entertain guests throughout the day with a sound they have truly made their own.

While enjoying the music relax with some Fess Parker wine and an oak grilled hot dog as we celebrate our nation's independence.  


There is no cost to attned, wine and food available for purchase.  We hope to you see you at the winery!

Time Posted: Jun 23, 2014 at 6:00 AM
Barrett Crandall
June 16, 2014 | Barrett Crandall

Syrah & Sliders 2014

This past Saturday we had the chance to celebrate dad for Father's Day with our Syrah & Sliders event that was held in our estate barrel room and VIP room.  


Guests who attended were able to enjoy an assortment of Syrah's from Fess Parker Winery and Epiphany Cellars which included our flagship wine, Rodney's Vineyard Syrah, along with our premium red blend, Crockett.  From Epiphany Cellars we featured two single vineyard Syrah's, Stagecoach Syrah along with Hampton Vineyard Syrah.

Guests were also able to pair their Syrah's with a trio of sliders that were being cooked up throughout the event. All three sliders were made with local grass-fed beef from Dey Dey's Best Beef Ever located about 20 minutes away in the Sta. Rita Hills.

Slider #1:  House-made brioche bun, grilled onions, tomato, arugula oil, Muenster cheese.    

Slider #2:  King's Hawaiian roll, roasted garlic aioli, roasted red pepper, parsley.

Slider #3:  House-made brioche bun, bacon jam, sharp cheddar cheese, green leaf lettuce.

We want to thank all the dad's and everyone who attended Syrah & Sliders and hope that you had a great time.  Also a big thank you to Dey Dey's Best Beef Ever for supplying us with such great beef for our sliders.


Time Posted: Jun 16, 2014 at 2:15 PM
Barrett Crandall
June 2, 2014 | Barrett Crandall

2014 Upcoming Fess Parker Winery Summer Events

Here at the Fess Parker Winery we are getting ready for a busy Summer season full of fun.  Below is a list of upcoming events that will take place here at the winery.  We hope to see you soon!


Syrah & Sliders
11:00 AM to 1:00 PM     Sat, Jun 14, 2014 
Venue: Fess Parker Winery & Vineyard VIP Barrel Room
Contact: Elaina 888-877-3335, elaina@fessparker.com

This year for Father’s Day come celebrate Dad at the Fess Parker Winery’s Syrah & Sliders event.  We will be cooking up local grass-fed beef from Dey Dey's Best Beef Ever and creating a trio of sliders to pair with Fess Parker and Epiphany Cellars Syrah’s.  Discover Syrah’s from Santa Barbara County and beyond.  Along with sliders we will also be serving an assortment of meats and cheeses. Make your reservations soon as space for this event is limited and will fill up fast.

Cost: $50 non-members/$30 wine club members


Wine Club Pick-Up Party
11:00 AM to 1:00 PM     Sat, Jul 26, 2014 
Venue: Fess Parker Winery VIP Barrel Room
Contact: Elaina 888-877-3335, elaina@fessparker.com

Come out to the Fess Parker Winery July 26th to pick-up your Summer wine club shipment.  Join us in our estate barrel room to taste the new release wines, enjoy artisan cheese and meat platters, and as a special treat enjoy special chocolate samples straight from Hollywood...Sweet! For your listening pleasure we will have the Jineanne Columnas jazz duo playing soulful sounds throughout the party.

Tickets are $10 per member.  Members can bring guests for $10 per guest.

Reservations can be made with our wine club coordinator Elaina at elaina@fessparker.com OR by phone at 888-877-3335.


The Parker Picnic Series
1:00 PM to 3:00 PM     Sat, Jul 26, 2014 
Venue: Fess Parker Winery Lawn

The Parker Picnic Series is back!  Dance the afternoon away to the rockin' rhythym "n" style of the Drive-In Romeos. Enjoy delicious food from Georgia's Smokehouse, a gourmet food truck specializing in Southern Smokehouse BBQ.  Make the afternoon complete with a glass of Fess Parker wine to enjoy with great food & music! 

No cost to attend ~ wine & food available for purchase




Fri, Aug 15, 2014 - Sun, Aug 17, 2014
Venue: Fess Parker Winery & Vineyard

SummerFess 2014 has a little something for everyone to enjoy as we celebrate Fess Parker Winery’s 25th anniversary and the 50th anniversary of the beloved Daniel Boone television series.  We hope to see you at one or all of these special events.


Sunset Cruise on The Channel Cat Around Santa Barbara Harbor
5:30 PM to 8:00 PM     Fri, Aug 15, 2014 
Venue: The Channel Cat - Santa Barbara Harbor
Contact: Elaina 888-877-3335, elaina@fessparker.com

Kick off SummerFess aboard one of the world’s most luxurious catamarans known as The Channel Cat.  Enjoy Fess Parker wines, appetizers and unique views of Santa Barbara and Montecito along with members of the Parker family, our winemaking team and a few “special guests.” 

Guests will board at 5:30 PM at Sea Landing at the Santa Barbara Harbor and return to the dock by 8:00 PM

Tickets are $125 per person / $95 for Fess Parker Wine Club Members ~ Limited to 80 people

Please R.S.V.P. to Elaina at elaina@fessparker.com or 1-888-877-3335


Dress code: Be comfortable and dress in layers, low heels are recommended. For more information on the Channel Cat please visit www.channelcatcharters.com


Benchmark Wines of the Past 25 Years - A Retrospective Tasting
1:00 PM to 3:00 PM     Sat, Aug 16, 2014 
Venue: Fess Parker Winery VIP Barrel Room
Contact: Elaina 888-877-3335, elaina@fessparker.com

Take a guided tasting tour down memory lane as we get reacquainted with past vintages, specifically Fess Parker wines that have scored 93 points or higher from the notable publications such as Robert Parker’s Wine Advocate, Wine Spectator and Wine Enthusiast magazines. The discussion panel will include Head Winemaker, Blair Fox, Winery President, Tim Snider and Winemaker Emeritus, Eli Parker. 

2002 Bien Nacido Pinot Noir       93 Wine Spectator (one of top CA Pinots of vintage) / 92 Wine Advocate
2003 Rodney’s Syrah                  93 Wine Advocate / 91 Wine Spectator
2005 Clone 115 Pinot                 96 Wine Enthusiast
2008 Bien Nacido Chard             96 Wine Enthusiast / 92 Wine Advocate
More wines to be added soon!
Ticket price $30 for Wine Club Members / Guest tickets $42 per person ~ Please R.S.V.P. to Elaina at elaina@fessparker.com or 1-888-877-3335 


Movie Night at Fess Parker Winery - Benefiting Old Yeller Ranch Rescue
5:30 PM to 9:30 PM     Sat, Aug 16, 2014 
Venue: Fess Parker Winery Grounds
Contact: Elaina 888-877-3335, elaina@fessparker.com

Bring your low profile beach chairs or a blanket and settle in for the evening on the lawn and under the stars!  Food will be available to purchase from Georgia's Smokehouse, a local gourmet food truck specializing in Southern barbecue comfort food or try an artisan style pizza made by our very own Chef Barrett from our Chicago brick pizza oven.  Wine will be available for purchase by the glass.

The Daniel Boone Show Revisited ~ 7:00 PM to 8:30 PM

Don’t rush off after supper now…Stick around for a gathering 50 years in the making.  We are expecting several of the show’s stars including Rosey Grier, Darby Hinton & Veronica Cartwright to be on hand to answer your questions and reminisce about the Daniel Boone show’s six seasons on NBC.

 Daniel Boone on the Big Screen ~ Sunset

Tickets are $20 per person ($10 kids 12 and under) ~ Please RSVP to Elaina at elaina@fessparker.com or 888-877-3335 

All profits from this evening’s ticket sales will be donated to Old Yeller Ranch Rescue.  OYRR is a 501c3 dedicated to rescuing dogs that have run out of shelter time.  The OYRR facility fosters dogs as an intermediate home until a forever home can be found for them.  Visit www.oyrr.org for more information. 


SummerFess Farewell Brunch
10:30 AM to 12:00 PM     Sun, Aug 17, 2014 
Venue: The Fess Parker Resort - Santa Barbara, CA

Fess was a firm believer that breakfast was the most important meal of the day, so join us for Brunch in the Rotunda of The Fess Parker Resort in Santa Barbara.  The property’s talented culinary team will be serving up all of your breakfast favorites for you to enjoy while taking in fabulous views of East Beach and the Channel Islands.  

Price per person is $24  + tax

Please join us in the Rotunda early as Rev. Roosevelt Grier will be offering a "morning message" starting at 9:30.




Time Posted: Jun 2, 2014 at 10:00 AM
Barrett Crandall
May 26, 2014 | Barrett Crandall

15th Annual Wine Club Release Day BBQ

This year we celebrated our 15th annual wine club release day barbecue.  It was a fun weekend filled with great food served up by Plemmons Catering, fantastic music provided by the Ventucky String Band, a special Saturday night barrel room dinner prepared by the Wine Cask, and plenty of Fess Parker new release wines to be enjoyed all weekend long.  

This year we were thrilled to have Fess' grandaughter, Tessa Marie, pouring her Tessa Marie Wines for our members.  

We want to say a special thank you to all of our wine club members who attended this year and in years past for making our annual barbecue such a special event.  We look forward to seeing you all next year!



Time Posted: May 26, 2014 at 10:30 AM