I approach my work with a lifetime of exquisite flavors, travel and experiences. A journalist by training and winemaker by drive, the two professions challenge me to craft timeless stories as each vintage unravels a new chapter. My goal is to create vibrant, elegant and transportive wines bursting with integrity using three main ingredients: premium Santa Barbara county fruit, dedication and hard work.
Wine revealed itself to me later in life in 2004, after I helped plant a vineyard seeking new discoveries. A few years prior I received a Fulbright Scholarship to North Macedonia (my family’s birthplace) in 1998-1999 to study ethnic issues. My pursuit was to discover paths toward peace. I still believe this is possible. With a commitment to this landscape and the amazing humans that make wine happen, we do our part now more effectively and joyously, one bottle at a time.
Entering my 21st vintage with harvest 2025, we have been welcoming guests to our tasting room in the center of historic Los Alamos, California, since 2011. In 2013, we added Babi’s Beer Emporium next door where we curate domestic craft beers and snacks. Babi’s is named after my grandmother, Ilinka, who exemplified love and forgiveness and always welcomed everyone to our table.
As we continue our evolution, our priority is to elevate our cool climate Rhône varieties to the distinction they deserve. To show our dedication to the potential these wines have for impact, we have committed exclusively to sourcing Grenache, Syrah and Mourvèdre from the Sta. Rita Hills appellation beginning with the 2022 vintage.