Buttonwood is a 106-acre property in Santa Barbera County. Terms weren’t disclosed.
In addition to a four-acre estate vineyard, the property includes an onsite winery facility, tasting room and gardens, a two-acre orchard, small hop yard, and 10 acres of rotated seasonal produce. The property, founded in 1968 on a principle of sustainability, was first utilized as an equestrian operation, followed by the planting of organic fruits and vegetables, and in 1983, the initial planting of the vineyard.
In 2004, Niki and Kevin Gleason purchased a 415-acreSanta Ynez Valley cattle ranch which had been used for grazing for hundreds of years. The Gleasons planted 26 acres of vines in 2006, and produced their first Refugio Ranch Vineyards wines in 2008.
In 2017, the Gleasons purchased Santa Ynez Valley’s Roblar Winery and Vineyards, Royal Oaks Wines, and what was then-Royal Oaks Ranch which, in 2018, became the planting site for the family’s one-acre organic farm, now Roblar Farm. The proprietary farm sparked the introduction of new food menus and summer of 2021, the Gleason Family Vineyards portfolio announced new executive chef and head of culinary operations, Peter Cham, as part of the brands’ concerted expansion of Santa Barbara wine country hospitality experiences.
“Buttonwood fits extraordinarily well into our existing portfolio, not only due to its ideal positioning within the Santa Ynez Valley wine region, but also due to the farm component of the property and the hospitality for which Buttonwood is well known,” said Matthew Bieszard, Gleason Family Vineyards General Manager. He continued, “We are very excited about the possibilities Buttonwood has as a vineyard, farm, brand, and winery, and we look forward to putting the Gleason Family Vineyards touch on each facet of the business.”