Updated August 2022
Before knowing Crosby personally, we tasted wine that he worked on at Lo-Fi Wines in Los Alamos, adjacent to Los Olivos. Later, we were introduced to Crosby through friends and were very intrigued with his story; he has worked at a cornucopia of premium producers around the world including some of our all-time favorites like Burn Cottage in Central Otago, Antica Terra in Willamette and Littorai in Sonoma.
Crosby is extremely outgoing and engaging, which we found unique as most winemakers are typically reserved during initial interactions; perhaps it was the spicy margaritas we had before-hand! Anyways, onto Crosby’s story.
Our interview with Startup Winemaker, Crosby Swinchatt.
Wine Scribes: Tell us how you got your start in wine.
Crosby Swinchatt: My uncle Jonathan Swinchatt was a geologist and was fascinated by wine so he came to the Napa Valley and wrote a book about the geological past of the valley called “The Winemakers Dance”.
I have an older cousin who got a job through Jonathan making wines around Santa Barbara, so I visited him when I was in High School and loved the area, the culture, and day to day life of making wines. Four years later, my cousin then passed that favor on and got me a job working my first internship at Sea Smoke in Lompoc. Which inspired me to travel and work all over the [world, including]:
- California: Sea Smoke, Littorai, Pride Mountain Vineyards, Lo-Fi.
- Oregon: Antica Terra
- New Zealand: Oyster Bay, Burn Cottage,
- Australia: Mt. Eden
WS: That is an absolutely incredible lineup. Amazing resume of premium producers. So how did you end up starting your own label?
CS: Once the decision was made to pursue wine seriously, I knew that starting my own label was in the cards. As I went from internship to internship, there was the idea to have my own thing so I just tried to soak up all the information and learn from successes and failures of others that I had the opportunity to help and work with. I decided to pull the trigger in the summer of 2020 and I’m glad I did.
WS: Where is your production site?
CS: I make the wines at Kenneth Volks old place out off Tepesquet Road in the middle of no where in the Santa Maria Valley. I have been helping two old friends of mine whom I met during my first harvest in Santa Barbara — their label is called Lo-Fi, making natural wines from various vineyards around the county.
Lo-Fi has been incredibly helpful in this journey. They simply offered me [the ability to make my own label] as an incentive to help them make and sell wine for Lo-Fi.
Entity of Delight, Santa Barbara County
Vintages released: 2020, 2021
Cases Produced: 125 (2020), 300 (2021), 600-800 (planned 2022)
Varietals: Skin-contact Pinot Gris (orange), Nebbiolo Pinot Noir blend (70% Pinot), Chardonnay
WS: Tell us about the inspiration for your label and decisions for the varietals.
CS: For the skin-contact Pinot Gris, it is 100 percent was inspired by Scott Schulz and his label Jolie Laide; amazing wine and great guy. The Nebbiolo blend is inspired by Steve Matthiasson [at Matthiasson Wines in Napa].
While there isn’t one person that I derive my sole inspiration from, I am inspired by all the experiences that I have had and continue to have. There are some moments I can pin down for sure as being crucial and pivotal in my evolution but it’s all a culmination of the entire experience. Some of it comes from the act of doing it on its own, other forms of inspiration are bottles, or words, or an act of expression.
WS: We’re huge fans of Steve and his delicate balance, nuanced wines in a place that’s hard to compete against the big “Parker 15%’ers”. Ok now for some fun questions. What’s the best bottle you’ve ever had?
CS: Super subjective! Can’t pin it down. Moment, food and people define that answer. I have had some special times with the classics; the first time I had a Foillard, Allemand, or a bottle of white [Burgundy], it hit just right. I’ve also had countless special bottles that have been made by friends that just make the moment perfect. I challenge you to bring me my favorite wine ever!
WS: Challenge accepted! But we have a few years to go. What about your favorite unique wine pairing?
CS: Lobster tails and Selosse
WS: What’s the most rewarding part of being a winemaker?
Just being here and doing it is the reward. Surely there are ups and downs but my life is good and I like what I do; seemingly all you can ask for in life.
WS: Great stuff Crosby. Please tell our readers how they can get in touch and find your wine?
Please just contact me directly through my website, Entityofdelight.com, email crosby@entityofdelight.com, or Instagram: @entityofdelight.
