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Gold Medal Wine Club
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Scott Cellars - Santa Barbara County

Double Gold Medal Winner!

Scott Cellars, one of the newest and smallest wineries in Santa Barbara County, is the brainchild of Peter Fraser (middle name, Scott) and the culmination of over a decade of intense work, dedication, and most of all, passion. This ultra boutique winery with its vineyard-designate wines and unique, distinctive blends is an exciting and fitting selection for this month’s Pinot Noir Series.

Peter Fraser, who previously worked in television advertising in Los Angeles, remembers the city’s 1992 riots as the epiphany moment that transported him into a different life with becoming a winemaker as the ultimate goal. Dismayed and frustrated with the city’s current events, Fraser was determined to do something he loved and decided to fulfill his longtime dream of starting a winery.

In 1995, on a wing and a prayer, Fraser left his advertising job and began mapping out a five-year plan. He initially wanted to work both the retail and wholesale sides of the industry, to better understand all aspects of the marketplace.

“I wanted to be a winemaker, but I’d never done anything like it before. So, first, I wanted to learn how to sell it,” Fraser recently explained in an interview. Over the next couple of years, Fraser landed jobs in tasting rooms, wine markets, and eventually with a distributor where he learned the ins and outs of selling and marketing wines on a broad based spectrum.

When Fraser felt comfortable to test the waters with winemaking, he made a call to the enology department at UC Davis and purchased all the textbooks that students in the program were required to read. He taught himself winemaking on nights and weekends and made wine recreationally at home to test his skills.

In 2000, Fraser took on the role of winemaker at a small family winery in Ventura, California called Leeward. Having very little experience making wine, the job took a big leap of faith on his part, but it proved to be an extremely educational portion of his life.
“They had no recipe I could follow. They just said, ‘go do it,’” Fraser recently recalled. He honed his winemaking skills at Leeward over the next five years, before deciding he was ready to move forward with his own winery, Scott Cellars.

Fraser and his wife Jennifer opened the doors to the Los Olivos based winery in 2005, releasing a number of varietals sourced from vineyards in the immediate area, with an overall production of just 900 cases.

Among the releases were vineyard designate wines including a Chardonnay and Pinot Noir from Santa Maria Valley, a Syrah from Black Oak Valley, and a Pinot Gris from Santa Barbara County. Fraser also released a powerhouse blend of Zinfandel and Syrah named ‘Cuvee J,’ for Jennifer, who had the final hand in perfecting the finished blend. With no training or background in winemaking, Jennifer proved that she has nothing short of an outstanding “common sense” palate. The wine continues to be a popular choice at the tasting room and public events.

Since all fruit is sourced, Fraser uses the greatest care when choosing vineyards, and enjoys exploring different sites and seeking out new opportunities whenever possible. Most of the grapes are sourced from within Santa Barbara County, with the exception of the Zinfandel from Cuvee J. This month’s featured 2007 Sierra Madre Vineyard Pinot Noir represents Scott Cellars’ first release from this beautiful Santa Maria Valley vineyard and accurately portrays the desirable ripe fruit flavors and earthiness the site has to offer.

Now producing about 1,000 cases of wine a year, Fraser’s plan is to increase slowly to keep things manageable.

“I am a one-man show,” Frazier says. “I am the Owner, Winemaker, Tasting Room Manager, Marketing Manager, Sales Manager and Chief Cook and Bottle Washer.” Although he does find help in the tasting room from his wife Jennifer and proud mother Maryann, who can’t help but gush about her son’s many accomplishments.

Scott Cellars is truly an American dream come true from a very passionate, enthusiastic man who knew what he wanted to do with his life, and made it happen. With a cult-like following developing after just a couple of limited wine releases, it’s clear to say Fraser’s done something right along the way and we anticipate his bright future ahead.

  1. Scott Cellars
    2007 Pinot Noir
    Scott Cellars
    Santa Ynez Valley
    Santa Barbara County


    Double Gold Medal
    id: 414
    Pinot Noir

Peter Scott Fraser

Peter Scott Fraser, who is the owner and winemaker for Scott Cellars, truly finds his profession a labor of love. After spending nearly 12 years preparing for the opening of his boutique Los Olivos winery, Fraser is finally fulfilling his passion in life and continues to find energy and enthusiasm in promoting the growing Scott Cellars name.

Fraser first found an interest in wine in college while he was studying Media Management and focused on branching into the advertising business. He and his roommate enjoyed keeping a binder of labels and tasting notes of their favorite wines, and it instilled in Fraser a longtime appreciation and interest for fine wines and winemaking.

Now years later, without a mentor or any winemaking coach for guidance, Peter Fraser is 100% self-taught and is producing some exceptional wines from California’s Central Coast. His inspiring story and contagious enthusiasm can be heard and felt at his boutique Los Olivos tasting room, where he enjoys speaking with local visitors and fellow enthusiasts.

About The Region

Scott Cellars’ 2007 Sierra Madre Vineyard Pinot Noir comes from an intriguing vineyard site in California’s Santa Maria Valley. The valley sits in an exceptionally cool growing region, and benefits from its unique topography. California’s coastline takes an abrupt turn at Point Conception, making the southern Santa Barbara coast face almost due south, and this phenomenon creates a few west-east running valleys. Most of the valleys and mountain ranges in the state run north to south, so this topography is quite unusual. The Santa Maria Valley benefits from being one of these rare west-east valleys for a number of reasons.

The valley is fairly wide, allowing for ample flow of fog and cool breezes to be funneled in straight off the ocean and the soils found at the Sierra Madre Vineyard are marine by nature, made up of sandy to sandy loam textures that promote extensive root development and concentrated fruit.

Originally planted in 1971, Sierra Madre Vineyard is now home predominantly Chardonnay and Pinot Noir, with limited plantings of Pinot Gris and Pinot Blanc.

Grilled Tuna Steaks with Eggplant and Zucchini


4 tuna steaks (6-8 ounces)
1 ½ tablespoons balsamic vinegar
6 sprigs fresh rosemary, leaves chopped about 3 tablespoons
Steak seasoning blend, or coarse salt and pepper
Extra-virgin olive oil, about 2 tablespoons

Eggplant and Zucchini Topping:
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 small, firm eggplant
1 small zucchini
1 small yellow squash
6 sprigs fresh thyme, leaves chopped, 2 tablespoons
Salt and pepper
2 small vine ripe tomatoes, seeded and diced


Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil total.

Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and sauté 2 or 3 mintues. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.

Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.

Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done. When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat. Serve the tuna steaks with vegetable mixture on top.

Herb Roasted Pork Loin with Potatoes


1 boneless pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
½ teaspoon garlic powder
Salt and pepper, to taste


Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 ½ teaspoons thyme. Then sprinkle the pork loin with salt and pepper. Place the pork loin in a shallow roasting pan. Slow roast at 325 degrees Fahrenheit for 50 to 55 minutes.

Meanwhile, peel and quarter potatoes and cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl. Toss with olive oil, 1 teaspoon dried thyme, chives, ½ teaspoons garlic powder, and salt and pepper. Place the potatoes around the pork loin, and roast an additional 45 to 60 minutes, or until pork registers at least 155 degrees Fahrenheit on a thermometer.

Cover roast pork loin with foil and let stand for about 15 minutes before slicing.