McIntyre Vineyards helped put the Santa Lucia Highlands appellation on the international wine map.

If you’re drinking local wine in Monterey County, it’s only a matter of time until you run into grapes from the Santa Lucia Highlands. These grapes are usually Pinot Noir and Chardonnay, and like SLH, you’ll hear about them a lot around here.

McIntyre Vineyards helped put all these on the map: the red, the white and the region. This small, family-owned business has been producing wines from their SLH estate since 1987. Needless to say, they know what they’re doing. And, as many successful businesses do, they share the wealth: not only in charity, but also as knowledge.

This starts in the vineyard, as they train each employee on every aspect of growing. Sales and tasting room manager Kristen McIntyre – who grew up on the vineyard in the business started by her parents, Steve and Kimberly McIntyre – notes that McIntyre Vineyards has been a pioneer in SIP certification, sustainability in practice: “We practice a whole-picture farming method, which involves not only supporting the environment, but also supporting employees with continuing education.”

The community benefits from this attitude too, as the vineyard participates in many charitable events. Proceeds from the annual “Barre, Bubbles & Boobs” workout class go to Breast Cancer Assistance Group of Monterey County. Another nonprofit supported by McIntyre is Rancho Cielo, a campus in Salinas that provides culinary training to at-risk youth. When pouring wine at a benefit, McIntyre recalls the feeling of giving back: “You get the goosies all over your body when these kids proudly showcase their product with local celebrity chefs.”

One such chef is EJ Jimenez, executive chef at Rancho Cielo and Aqua Terra Culinary. “They use their resources to help and do a lot that goes unsung. It wasn’t until I worked at Rancho Cielo that I found out just how much McIntyre does. I was like, ‘You’re behind this? You’re behind that?’ It’s wine that’s not only super good, but is also playing a role in our community.”

Owner Steve McIntyre uses his seasoned judgment alongside winemaker Byron Kosuge, a Chard and Pinot specialist. Their approach? Letting the fruit do its thing with minimal interference. The grapes ferment in oak barrels naturally, no additives involved. “We live and grow in one of the top appellations in the world,” Kristen McIntyre says, “so it would be a shame to manipulate the grapes.”