Rooted in the Valley: A McKinney Family Vineyards Wine Weekend at 1880 Union Hotel
Three days of biodynamic wine, vineyard lunches, and one very memorable poached pear in the heart of Santa Barbara Wine Country.
When we set out to plan this spring's wine weekend, we wanted something that felt like more than a tasting. We wanted guests to feel the land, meet the people behind the bottle, and walk away with a story (and a tomato plant). From April 17 through April 19, that is what unfolded across 1880 Union Hotel and McKinney Family Vineyards. We called the weekend Rooted in the Valley, and by Sunday morning, we understood why that name landed.
If you've been curious about what an 1880 Union wine weekend actually feels like, here is the full recap.
A Welcome in the Lobby
Friday afternoon brought our small group of guests to Los Alamos. We're 45 minutes north of Santa Barbara and 35 minutes south of San Luis Obispo, but the moment you turn onto Bell Street, the pace of the Central Coast slows in the right ways.
We greeted everyone in the Lobby Bar with a welcome tasting of McKinney wines, poured alongside an aperitivo spread: roasted vegetable dip with toasted garlic crostini, prosciutto-wrapped asparagus glossed in balsamic, manchego wedges with fig compote and toasted walnuts, and a bright tomato bruschetta. Glasses moved easily across the room while guests met each other for the first time. By the time the sun dipped, the wine and conversation had already done what good wine usually has to.
Into the Vines with the McKinney Team
Saturday morning we headed out to McKinney Family Vineyards. McKinney farms biodynamically and holistically, which is a thoughtful way of saying they pay close attention to the soil, the seasons, and the rhythms of the land in a way most wineries simply do not. Owner Matt McKinney and head winemaker Justice walked the group through the property, explaining how the vines are trained, why they let certain plants grow between rows, and how each decision shows up in the finished glass.
Then there were the goats. Guests took turns feeding them carrots and cabbage straight from the bucket, which was as charming as it sounds.
We sat down for lunch at long tables set right between the rows. Creative Director Kylie McCarthy pulled the tablescape together with rentals from Santa Ynez Elite Rentals and live plants from Windmill Nursery in Buellton, and the result felt like the vineyard had grown the table itself. The menu was built for a sunny afternoon: a radicchio and mixed greens salad with citrus, avocado, and tahini dressing; a roasted vegetable couscous with chickpeas and mint; and roast beef on ciabatta with horseradish crema and arugula. McKinney pours, of course, in every glass.
By 2:30 we were back in the van, slightly sun-drunk, swapping notes on everything we had just learned about biodynamic farming.
A Four-Course Paired Dinner at the Union
Back at the Union, the patio had been transformed. Darren Brown, one of our team members with a knack for making something out of almost nothing, had carved custom cabbage candle holders for every place setting. Kylie reset the tables, this time leaning into deeper greens and softer light, and the patio looked like a quiet love letter to the valley.
Executive Chef Noban Shahid built a four-course menu around McKinney's lineup:
The Siren with a starter of seared halibut and pea shoot salsa verde
'23 Donnachadh Vineyard Pinot Noir alongside a salad of mixed greens, herb-roasted beets, goat cheese, candied pecans, and herb dressing
The Baron poured with slow-cooked lamb, herb jus, and roasted spring vegetables (asparagus and carrots, both still warm from the oven)
The Cabernet to close, paired with the dish guests are still texting us about: a whole poached pear in McKinney port and brown sugar glaze, set on vanilla mascarpone and finished with toasted pistachios
We had a special guest at the table this weekend, Camille of @Le_Supper.Club, whose eye for hosting matched the whole spirit of Rooted in the Valley. Sometimes all you need is a long table, a really good poached pear, and laughter with really good people.
Saloon Takeover, Saturday Night
After dinner, the historic saloon turned into a McKinney pop-up. Live music filled the room, McKinney favorites filled the glasses, and a few guests stayed up later than they meant to. Sara Djerf, our Director of Operations, ran every transition all weekend, from vineyard transport to overnight stays in the nine guest rooms, with the kind of calm that only comes from doing it a thousand times.
Going Home with Roots
Every guest left Sunday morning with a tomato plant from Windmill Nursery. It was the small gesture that pulled the theme together. Wine weekends are easy to romanticize in the moment and easy to lose hold of once real life starts again. A plant on the windowsill is harder to forget. Rooted in the Valley, then rooted at home.
Want In on the Next One?
Our wine weekends run April through May and are kept intentionally small. If you want first word on the next dates, partner wineries, and menus, join The Union Dispatch. We send sparingly, and only when there's something worth telling you about.
