winery

Tyler Winery

United States

Philosophy

Native yeast fermentations with judicious oak use define the house method. Chardonnay sees whole-cluster pressing and full malolactic fermentation on lees; Pinot Noir undergoes gentle extraction with varying whole-cluster inclusion and long barrel élevage. All wines bottled unfined and unfiltered, a signature of restraint and aromatic purity.

Reputation

Founded in 2005 by Santa Barbara native Justin Tyler Willett, Tyler Winery emerged from a few barrels in a shared cellar to become one of California's defining voices in restrained, site-driven Burgundian winemaking. The house champions old vines and historic vineyard sites across the Santa Rita Hills and Santa Maria Valley, establishing Mae Estate in 2015 as its 28-acre anchor in marine-sediment soils shaped by the Pacific's cooling influence.

AllocationMae Estate is 28 acres (11.34 hectares). Production volume estimated from 2015 data citing ~5000 cases annually (~60000 bottles). Skurnik confirmed as primary US importer; distributed in multiple states including NY, NJ, CT, PA, CA, OH, KY, IN. Farming practice listed as 'Practicing Organic' on Skurnik retail listings (not certified). No formal organic or biodynamic certification identified in sources. Producer uses Tyler as middle name (Justin Tyler Willett). Secondary importers inferred from retailer listings. Type classified as micro-negoce model: estate holdings plus notable sourcing from other premium vineyards. Website language English only based on available sources.

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