The entirety of Greg Brewer’s career in wine has been committed to the Sta. Rita Hills appellation, which he helped to map, dene and establish in 1997. Greg began his career as a French instructor at UC Santa Barbara before being trained in wine production at Santa Barbara Winery starting in 1991. He created his eponymous label, Brewer Clifton in 1996 and in 2005, Greg launched Diatom wine as a study in unaltered Chardonnay. In 2020, Greg was named Winemaker of the Year by Wine Enthusiast.

Diatom is Disruptive. Stainless steel / unoaked IS NOT part of their story. They are expressing about place, not process. They are non traditional, but have an edge Raw, transparent, sashimi. They believe transparent Chardonnay, with balanced acidity, with power, with texture, nothing left behind except the oak all thanks to our terrain.

Brewer-Clifton: They believe that the geographic, geologic and climatic uniqueness of the Sta Rita Hills appellation provides an ideal place to grow chardonnay and pinot noir grapes of intensity, complexity and specificity Within this appellation, each vineyard carries its own imprint. Their mission and indeed their passion is to present wines that convey the characteristics inherent to each of these sites, with uncompromising quality.

Dear Wine to Style Team and the clients in Singapore,

Thank you so much for your support. I am from Santa Barbara County in California, Santa Rita Hills appellation, right next to the Pacific Ocean.

For over 30 years now I’ve devoted myself to this area and our ultimate goal, always and forever, is to convey our sense of place, and the oceanic spirit with as much vulnerability, precision, and neutrality as we can.

Brewer Clifton Chardonnay: barrel fermented, really old barrels. A lot of lime, lemon, salty kind of tones in that wine.

Brewer Clifton Pinot Noir: whole cluster fermented. The stems frame the fruit that we have, a little spiciness, much like soy on Nigiri (Sushi).

Diatom: a little more extravagant fruit, done in the cleanest way possible, think about a raw oyster. Stainless steel fermented, cold, early bottling but with very exuberant, very expressive fruit that goes with all kinds of different cuisine.

I hope you enjoy them. I can’t wait to get out there to visit you all in person. And reach out of there is EVER anything I can do.

Thank you!
-g.
GREG BREWER | Founder & Winemaker