Roblar Winery and Vineyards in Santa Ynez Valley

Steeped in the long history of the Santa Ynez Valley, the land that is now Roblar Winery and Roblar Farm was, for decades, dedicated to horse breeding and training. With the Valley’s potential as a premium California wine destination, 21 acres of the equestrian ranch were planted to vineyards in the late 1990s. “The story of Roblar Winery as it’s known today really began when it was acquired by our founder Kevin Gleason in 2017,” said Roblar Winery Winemaker Max Marshak. “In the decade since, Kevin and the second generation of the Gleason family have transformed Roblar into one of the Central Coast’s premier wine country destinations.”

We interview Marshak to learn more.

What type of wine do you specialize in?

Roblar Winery Winemaker Max Marshak: Estate-grown Bordeaux varieties, most notably Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, and Sauvignon Blanc. We also make Chardonnay and Pinot Noir that we source from a handful of the best cool-climate vineyards in the Sta. Rita Hills because we love both varieties and because they are such an important part of our region’s identity.

What makes your wine unique? 

Winemaker Max Marshak: As a winemaker, I focus on texture, tannin, and structure. I am not trying to impose a style on our wines. Instead, the goal is to let the vineyards shine, while maintaining balance and energy. With the exception of Pinot and Chardonnay, all of our grapes are all estate grown which allows us to ensure quality at every stage of development. I live on the estate with my wife and two young sons, and since I believe a big part of winemaking is really paying attention to the vineyard that makes a huge difference in terms of being in tune with the land. 

Share a popular tasting experience.  

Winemaker Max Marshak: Beyond the quality of our wines, Roblar is a place where visitors can really slow down and linger over wine, food, and vineyard views. Throughout the week, guests can have an amazing lunch beneath the oaks. On Sundays we host brunch paired with estate wines.

Thursdays and Fridays we offer evening supper service, and during the summer months we have live music on the property. For people visiting for the first time, our Farm-to-Fork Winery Tour & Tasting ($95 pp) is a great way to experience our wines in a guided tasting paired with seasonal bites prepared by our Executive Chef Terri Buzzard.

Tell us about Indah Gallery on property.

Winemaker Max Marshak: Located in a converted hay barn amidst the vines at Roblar Winery, Indah Gallery is a contemporary exhibition space dedicated to showcasing local talent from the Santa Ynez Valley and Santa Barbara County. The gallery was founded by Max Gleason, a professional painter who also serves as Creative Director for the family’s portfolio, steering Roblar’s visual identity and label design. Inspired by his travels, Gleason named the gallery Indah—the Indonesian word for “beautiful”—creating a unique intersection of fine art, local viticulture, and global inspiration.

What’s one thing you wish more people knew about your winery?

Winemaker Max Marshak: Since I joined the winery in 2020, my goal has been to elevate our estate vineyard to the highest levels, while focusing our winemaking program around our estate’s Bordeaux varieties. With our wines we are always striving to express the character of our vineyard with ever greater clarity and confidence. While the experience of coming to Roblar isn’t stuffy or pretentious, we make serious wines. If you’re looking for great Santa Barbara County wines, then you want to come to Roblar. We also serve amazing food seven days a week. 

How did you get started in the wine industry? 

Winemaker Max Marshak: I was always interested in wine and fermentation since I was young. I made a fortunate connection while bartending in NYC which led to a harvest internship at Fess Parker Winery in 2012. From there I spent seven important years at Jonata where I worked my way up the levels of cellar work under winemakers Matt Dees and Drew Pickering. Matt and Drew were fantastic mentors and taught me a great deal. I also gained experience with a wide range of varieties at Jonata, including Bordeaux and Rhône varieties.

What’s the biggest lesson you’ve learned in the winemaking process?

Winemaker Max Marshak: It may sound odd, but I’ve learned to ask myself if a wine is actually good. I think a lot of people fall into the trap of thinking it’s enough for a wine to be interesting, or have some fascinating process or story behind it, but sometimes that overshadows the simple fact that wine needs to be delicious. If it’s not, the rest of the details don’t matter. 

Do you remember the first time you fell in love with wine?

Winemaker Max Marshak: It was an aromatic white wine, and I was able to eat the fresh grapes from the vine and taste the wine from the previous vintage. I was blown away by how well certain characteristics of the fresh fruit had been preserved, and how dynamically different the wine was from the raw material. 

Describe your winemaking approach.  

Winemaker Max Marshak: I focus on the raw material. That means attention to detail in the vineyard. Once I call a pick, it’s then a matter of trying to preserve the qualities of that fruit and the unique elements of the vintage. 

Do you have a favorite story about working at your winery?

Winemaker Max Marshak: I love our team. From our founder Kevin Gleason to his children Max and Callie to Callie’s husband Matthew and our vineyard, winery and hospitality teams. Everyone here is passionate about what we do. There is an incredible sense of collaboration and camaraderie that is very clear to our visitors. More than any one moment, I think what I appreciate most about working at Roblar is the environment the Gleasons have created where we can all contribute and excel in our own ways.

What do you love about winemaking?  

Winemaker Max Marshak: I love the mystery of it and the pleasure in sharing a beautiful wine. As a winemaker, there are some things I can predict or control, but there are many things that happen. The combination of these elements is endlessly intriguing to me. Every vintage offers something new, including new opportunities to grow and improve. 

Do you have any winery traditions with your team? 

Winemaker Max Marshak: Our team always toasts the first and last fruit of harvest with Champagne. Those are special moments. And we always take team members out for a great lunch on their birthday. 

How does your team help you as a winemaker?  

Winemaker Max Marshak: In every way. Making wine is a team effort, especially when you factor in all the work that happens in the vineyard before the fruit ever arrives in the winery. I would hate to make wine alone. For me, making wine requires some discussion and even the occasional difference of opinion to create something universally delicious.