The first "great" vineyard in Santa Barbara County was planted by Richard Sanford and Michael Benedict in 1971, first with Cabernet Sauvignon and Riesling, then later with Pinot Noir vines from Karl Wente. The Burgundian varieties had found a home in Santa Barbara County. With a mantle of hard, siliceous chert-gravel covering deep, well-drained soils, it is a perfect medium for Pinot and Chardonnay. Sanford & Benedict is primarily planted with Pinot Noir (68 acres) and Chardonnay (52 acres).

The fruit is barrel fermented in François Frères barrels, 50% new, and aged for about 12 months prior to bottling. The flavor profile for this well structured Chardonnay is in the subtle pear and apple realm with accents of lavender and anise from the time in barrel. The citrusy notes of lemon and orange will evolve into more of a mineral and saline quality. Over time, additional flavors and aromas will emerge as the wine expands. As a young Chardonnay, this wine pairs well with any fish, salmon to trout. With age the wine matches will increase to dishes with mushrooms and game birds

"Singed oak, toasted almond and cashew and baked apple aromas converge on the nose of this bottling from a historic vineyard collection. The palate grips with a crushed rock minerality, giving a frame to the lemon zest and stone-fruit flavours."
92 points
Matt Kettmann, Wine Enthusiast Magazine (January 2022)