Two Awards For Two Sides of Halter Ranch

Over the last 6 weeks Halter Ranch has won two prestigious awards for different sides of our business.  On July 21st General Manager Skylar Stuck took the stage at the Mid State Fair to accept the Central Coast Wine Competition’s Winery of the Year Award and last Thursday Tasting Room Manager Tony Quealy and Noah Parker traveled to Santa Barbara to accept the Pacific Coast Business Times Small Business Award in the Green Business category.

 

A great turnout of staff for the award ceremony!

 

Results like the Winery of the Year award from the Central Coast Wine Competition are especially thrilling. All wines are sourced only from within the Central Coast AVA and are tasted blind of price point, blend percentages, and producer by a mix of 19 journalists, wine buyers, and sommeliers.  The judging panel must agree unanimously that each wine is worthy of a Gold Medal.   This blind evaluation by varied groups within the industry truly speaks to the broad appeal of our 9 Gold Medal and 4 ‘Best Of’ winners.

 

Halter Staff with former Congresswoman Lois Capps

 

Sustainability has always been important to our company and for almost 10 years Halter Ranch has been SIP Certified; in fact we were one of the program’s pilot vineyards.  Awards like the 2016 California Green Medal for Environment and the new Green Business award are recognizing what we have always strived to do. As Kevin said in our Green Business Award video, when it comes to green practices and sustainability, it is our guys in the field who make these awards possible.

“Those guys don’t get a lot of recognition for what they do and they’re the ones who have to implement the extra tractor passes, the hand hoeing, all the really difficult things in 95°F weather to get it done…they don’t get the recognition that the winemaker or senior management gets, so really this [award] is for them.”

-Kevin Sass, Winemaker

Green Business Award Video

 

A month’s worth of accolades!

 

 

While these honors are impressive individually, together they show a more holistic view of the company.  We are able to not only make wines that appeal broadly to industry professionals and the public but we can do it using sustainable practices, not just for the future of our soils and environment but also the long term cultivation of our human resources.



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