Our Co-fermentation Philosophy

CrossHatch wines are truly one of a kind.

It began with the idea of cross hatching––an artistic technique that uses closely spaced intersecting lines to create shading, definition, and form in a drawing.

We took this technique and adapted it into the winemaking process by harvesting multiple varietals on the same day, then crushing and fermenting them together. This elevates and creates flavors in the wine that would not have existed otherwise. Some of the best and oldest wines in the world are made this way, and the microclimates of Santa Barbara add another rich layer that distinguishes our wines from any other. 

About CrossHatch Winery

A Woman-Owned Winery

CrossHatch Winery is rooted in the belief that wine is more than something poured into a glass – it’s a story, a connection, and a gathering place. Inspired by the layered artistry of cross-hatching, we craft co-fermented blends that weave together multiple varietals, global influences, and the unique character of California’s Central Coast.

Michelle Vautier grew up in Argentina, where wine is woven into daily life. After a fast-paced career in financial technology, she felt a pull back toward the land – toward something she could touch, shape, learn from, and grow into. Winemaking became that place of renewal, creativity, and connection.

Today, CrossHatch produces about 1,000 cases annually, allowing us to remain hands-on with every barrel. Each wine begins with organically farmed grapes from Santa Barbara County vineyards, harvested and fermented together in a process known as co-fermentation. This technique is rare, expressive, and bold. It allows the wines to develop harmony and depth from the very first moment of fermentation. It mirrors Michelle’s own blended heritage and the layered artistry that defines the brand. The labels were inspired by antique winemaking equipment. Local Santa Barbara artist Thomas Van Stein used the crosshatch technique to draw each label and capture the spirit of the wine.

In 2024, Michelle expanded her vision by purchasing a 40-acre farm in Templeton, where she is planting estate vines and creating a space for immersive member experiences -private tastings, intimate dinners, harvest visits, farm walks, and moments meant to be shared in the fresh air and under open skies. The farm marks a new era for CrossHatch: one where the full life cycle, land, fruit, wine, community, comes together in one place.

At its core, CrossHatch is a celebration of connection – connection to the land, to the craft, to our stories, and to each other.

It is a woman-owned winery built on creativity, sustainability, curiosity, and community. It’s where wine, stories, and cultures ferment together – one barrel at a time.

The Team

Michelle Vautier, Owner

Owner. Vintner . Mother. Farmer.

Argentinian-born, globally influenced, and now proudly rooted in Santa Barbara County.

Michelle believes wine should be personal, expressive, and welcoming. She is dedicated to creating a thoughtful wine experience – one that invites exploration, celebrates learning, and fosters meaningful connection. Her aim is to build a winery that blends artistry, culture, and community.

Ryan Carr, Head Winemaker

Growing up in Southern California, Ryan always had an interest in farming, but never expected he would end up in the wine industry. After graduating from the University of Arizona with an art degree, Ryan moved to Santa Ynez Valley in California where he discovered the wine industry.

In 1998 after his first harvest and making his first wine, Ryan decided to pursue a career in viticulture. He began working in the fields pruning and planting vines with one of the local vineyard management companies and worked his way up. By 2007 he had planted over 200 acres and opened world-renowned Carr Winery where he still crafts single varietal wines.