Our Story

Winegrowing and partering with great vineyards in Ventura, Los Angeles, and Santa Barbara counties.

Cavaletti's Founder

"Travel to any corner of the world and the locals will proudly introduce you to their local wine and cuisine. Cavaletti Vineyards was founded to make our neighbors that proud."

Patrick Kelley

Owner/ Winegrower/ Winemaker
Inspired by the lost winegrowing legacy of Los Angeles County, the potential of Rhone varietals in coastal Ventura County, and the diversity of Santa Barbara County, Patrick founded Cavaletti Vineyards in 2016. He and his team focus on farming local vineyards located within 109 miles of his home in Santa Rosa Valley. 
"My wines all have unique and distinct personalities while still fitting under the description of 'balanced.' The only principle that I focus on is that the wines should authentically represent the place that they are from and should be immensely enjoyable to drink."

Wine is made in the vineyard

Vineyard Driven Wines
Cavaletti Vineyards  produces wines that authentically express varietal character and unique vineyard sites in our region.

In the vineyard we respect our natural resources and farm using sustainable and organic practices. We farm multiple vineyards that we believe have the potential to produce exciting wines and partner with other thoughtful farmers in our region.

In the winery we interpret each vintage, gently guide it into wine, and honestly share what it has to say. Each wine we make is as unique, full of personality, and different as the people who grew it. We aim to make balanced, vibrant wines, that stand the test of time.

Our wines are released twice per year to our wine club members, made available on our website, in our winery tasting room, and offered to select retailers and restaurants.



Steve and Robyn Russak planted four acres of Grenache, Zinfandel, and Syrah on their Santa Rosa Valley estate in 2013. The vines are on a VSP trellis at four foot in-row spacing with 6 feet between rows. The hillside vineyard rises to almost 2000 feet above sea level on thin sandy soils over fractured limestone. This young vineyard struggles on the free draining soils and naturally produces low, concentrated yields of fruit that are buffeted daily by the winds coming off the Pacific.

The vineyard is entirely hand-farmed and is focused on sustainable approaches.

The coastal influence and limestone on this site allows for late harvests of rich, ripe flavors with great natural acidity.



Monty and Linda Swayze own an estate vineyard at the far northern edge of Los Angeles County.  This high desert vineyard sits at 3000 feet of altitude in the shade of the Sierra Pelona Mountain range. What is always shocking to people is that this little sliver of Los Angeles county is actually located at the same latitude as the town of Santa Barbara. 

We first harvested Grenache from their vineyard in 2015 and were blown away by the sexy aromatics and sultry flavors of the wine.  We immediately secured whatever volume of Grenache we could for the following harvests.

Monty farms ten acres of high-quality Grenache, Zinfandel, Tempranillo, Alicante Bouschet, Semillon, and Sauvignon Blanc. The vines are all planted on a vertical shoot positioning trellis, six foot in-row spacing, and ten foot spacing between rows. The vineyard produces luscious and hedonistic fruit.

We work with Grenache, Tempranillo, and Alicante Bouschet from the Swayze Vineyard and it is the first vineyard we harvest each year.



We instantly fell in love with the Lewis family’s hillside vineyard located a scant twelve miles from the Ventura County coast. This beautiful vineyard was entirely planted to Syrah clone 877 on 1103P rootstock over 12 years ago and the fruit has gone into the wines of multiple central coast producers. We were fortunate to begin hand-farming this vineyard in 2016 and has been fully transitioned to organic farming. The steep hillside has loamy clay soils with moderate water holding capabilities that we augment with winter cover crops.

These soils control the natural vegetative vigor of Syrah while the cooling influence of the Pacific Ocean preserves acidity in the fruit allowing us to harvest balanced fruit at riper levels than we can achieve in other vineyards.

The fruit from this vineyard is used for our The 109 Mile Syrah and is typically the last vineyard we harvest in Santa Rosa Valley.



Our estate vineyard was first planted in 2010 to answer the question of what varieties are best suited to coastal Ventura County.

It contains test blocks of Cabernet Sauvignon, Syrah, Primitivo, Grenache, and Mouvedre on multiple rootstocks with some own-rooted vines.  

The soil is heavy clay that soaks up the winter rains and doles it out over the course of the growing season allowing some varieties to be dry-farmed.  

The name comes from the Spanish phrase “Tierra Rejada” which is slang for “cracked earth” and it describes how the un-amended natural clay bakes in late summer and splits apart showing huge cracks that seem to descend into the abysss.

The vines are planted with a variety of spacing and trellis systems from VSP, to Smart-Dyson, to head trained.



In 2017 we made our first foray into Santa Barbara county and began working with Estelle Vineyards in the Los Olivos District of the Santa Ynez Valley.

This is a beautiful property is planted to Tempranillo, Grenache, Mouvedre, Sangiovese, Nebbiolo, Barbera, Albarino, Loureiro, Verdelho, Syrah, Cabernet Sauvignon, Viognier, Grenache Blanc, and Merlot.

We have worked with Sangiovese, Cabernet Sauvignon, Tempranillo, and Nebbiolo from Estelle.


Rancho Baila Sol Vineyard

Rancho Baila Sol is a ten acre property in coastal Ventura County. The deep sandy soils are planted to own-rooted Cabernet Sauvignon, Syrah, Sangiovese, Primitiovo, and Grenache. The vines are head-trained with 8 foot spacing between vines. They are the source for our Rancho Baila Sol Field Blend.