Cyndy Allen

With a focus on the creation of high quality, limited production lots, Bryan Davison’s wines highlight the special flavor of the grape varietal, while maintaining balance and elegance in the wines. Bryan’s credits include Martin Ray, Chateau St. Jean, and Michel-Schlumberger, in Sonoma County’s Dry Creek Valley.

Our estate-grown varietals include Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mouvedre, Petit Verdot, Sangiovese, Syrah, Sauvignon Blanc, and Viognier. We source our Pinot Noir and Chardonnay grapes from vineyards of Santa Rita Hills and Arroyo Seco, where cooler growing climates create richer, more concentrated flavors in these varietals. Bryan also produces appellation-designate wines from fruit sourced through vineyards of California’s diverse and distinctive microclimates in order to present you the opportunity to purchase many great varietals at affordable prices.

Chris Coleman

Born and raised in France to a family of food and wine lovers, Laurence has been ingrained and fascinated with both since a very early age. She began cooking at age seven and started advocating for fresh, local, seasonal foods long before they became fashionable. A resident of Santa Barbara since 1983, Laurence was the Food Editor for the Santa Barbara Independent for over a decade, directed the Santa Barbara Certified Farmers Market Association, and led the Santa Barbara chapter of Slow Food. No aspect of food production in our area is secret from her and she delights in creating seasonal menus that showcase the deliciousness of Roblar’s wines for your pleasure.

Laurence Hauben

Born and raised in France to a family of food and wine lovers, Laurence has been ingrained and fascinated with both since a very early age. She began cooking at age seven and started advocating for fresh, local, seasonal foods long before they became fashionable. A resident of Santa Barbara since 1983, Laurence was the Food Editor for the Santa Barbara Independent for over a decade, directed the Santa Barbara Certified Farmers Market Association, and led the Santa Barbara chapter of Slow Food. No aspect of food production in our area is secret from her and she delights in creating seasonal menus that showcase the deliciousness of Roblar’s wines for your pleasure.

Matthew Bieszard

A California transplant, Matthew hails from the east coast’s finest state, New Jersey. He attended Yale University and moved to New York City to pursue a career in law. After a stint at a white collar law firm, he decided to switch paths and pursue commercial real estate asset management. 
Enticed by his then girlfriend and youngest of the Gleason Family, Callie Gleason, Matthew uprooted himself to Santa Barbara. Soon after, Matthew joined the family's wine operation on the business side in 2017 during the acquisition of Roblar Winery. He officially became part of the family in May of 2018 when he and Callie tied the knot. 
 

Max Gleason

After completing a BFA in 2002 from Rhode Island School of Design, Max moved to NYC to parlay his creative talents in the design world. Lured by the wine endeavor that his father had entered into out west, in 2010 Max moved to California to have a hand in the family wine business. Max helped create the Refugio Ranch brand, the Gleason's first Santa Ynez project, working on everything from administration to creative branding. Max has since moved into the role of General Manager for both Roblar Winery and Refugio Ranch Vineyards. And he designs all the labels!