Hitching Post Wines are made by Frank Ostini, chef/owner of the Hitching Post II, and Gray Hartley, a former commercial fisherman. Starting in 1979 with one barrel in their garage, over the years they have made Hitching Post Wine at Au Bon Climat/Qupe, Central Coast Wine Services in Santa Maria, and now at the ultra-modern Terravant in Buellton. From humble beginnings to high tech, they continue to make traditional wines of balance and finesse that emphasis deep fruit, spice, and earthiness. Always focused on a wide selection of Pinot Noirs, Hartley and Ostini also make dry rose, Chardonnay, and other reds from Syrah, Merlot, Cabernet Franc, and Sangiovese.
Home base for Hitching Post Wines is the Hitching Post II Restaurant in Buellton. The Hitching Post II offers the quintessential Santa Barbara Wine Country experience, featuring Hitching Post Wines and authentic West Coast BBQ in a causal and friendly setting.