Casa Dumetz Wines
Santa Ynez Valley AVA
A small, ultra-premium winery focused on purity of flavors and clarity of fruit
Casa Dumetz is a small, ultra-premium winery producing just 1,000 cases annually. Although small, do not underestimate its growing potential, drive for greatness and high quality standards. Emerging in 2004 with “a patch of raw earth, a bucket of grapevines and a sincere commitment to produce authentic, elegant and pleasurable wines”, Casa Dumetz has done just that.
Owner and Winemaker, Sonja Magdevski, did not grow up with a dream of owning a vineyard. Instead, she majored in Political Science at the University of Michigan and later attended graduate school where she earned her Master’s degree in Journalism from Michigan State University. When studying and training as a journalist, she discovered her passion for wine and began a small production out of her garage. Only 4 short years later would Magdevski turn her side project into a commercial winery which she named, Casa Dumetz.
“I approach my work with a lifetime of exquisite flavors, travels and experiences.” Magdevski comments, adding “I have discovered that winemaking and writing are very similar pursuits - the story is in the grapes, the harvest, the people, and the season. Each year is a fresh renewal. My goal today is to create vibrant, balanced and pleasurable wines using the basic ingredients of premium Santa Barbara county fruit, dedication and hard work.”
Focusing primarily on Rhône varietals, Casa Dumetz intends to produce a long line of Grenache wines in the upcoming vintages, including: Grenache Blanc, Grenache Gris Rosé, vineyard designate Grenache, a Grenache-Santa Barbara County blend and a 100% Mourvèdre - a companion grape for Grenache. Magdevski’s winemaking techniques are centered around small-lot, terroir-driven wines that express the unique growing region and, above all, clarity of fruit. While allowing the vineyards to do most of the work, once harvested, Magdevski concentrates on preserving the purity of flavors with whole cluster, cool fermentations in order to “coax aromatics and elongate tannins.” She takes winemaking seriously and processes her wines with minimal handling while aging them in neutral French oak barrels, enabling them to speak for themselves.