Just over a mile from the Pacific Ocean, you’ll find Sinor-LaVallee Estate Wines. Many winemakers talk about a sense of place, but in this case, it is place that sets the tone. 

This family-run winery, situated in the heart of the San Luis Obispo Coast American Viticultural Area (SLO Coast AVA), is dedicated to passion, hard work, and its California roots. Founded by Mike Sinor and Cheri LaVallee, the wines reflect the nearby ocean as if each bottle tells a story of salty air and foggy mornings.

Growing Something Good

Mike Sinor didn’t take a standard path when becoming one of the Central Coast’s top winemakers. He learned grit early, working in his dad’s auto wrecking yard, and brought that hustle to his first wine harvest in 1993. Since then, he has worked for industry greats and as the founding winemaker at Ancient Peaks Winery.

Mike and Cheri tied the knot in Burgundy in 1996 and launched Sinor-LaVallee Estate Wines the following year, but the turning point came in 2013 when they took a leap and bought the ocean-view Bassi Vineyard near Avila Beach. Owning the vineyard gave them the chance to do things their way—with care, intention, and a connection to the land.

Grounded in Family and the Land

Today, Sinor-LaVallee Estate Wines remains a family-owned and operated business through and through. Their daughter, Esme, is now part of the team, bringing her unique flavor to the mix. “It’s still a family project,” Mike says. “It’s just a side project still.” However, even as they grow, they maintain tight control to ensure quality.

The magic of Sinor-LaVallee starts with location. Their Bassi Vineyard sits in the San Luis Obispo Coast AVA (which Mike helped establish), just over a mile from the ocean.

“From the crown of it, you can see the Pacific,” Mike says. That view is more than just pretty—it’s key to understanding the vineyard’s character. The sea fog, the salty air, and the tough marine soils all play a part.

“These soils are low in organic material,” Mike explains. “The bedrock is hard marine sandstone that vine roots can barely pass through.” That means small yields, but incredibly concentrated, expressive fruit, which translates into distinctive wines.

Farming With Intention

The Bassi Vineyard spans 30 acres and is farmed organically with biodynamic practices. That’s not just for the sake of being green—it’s because, as Mike puts it, “They help make better wine.” Their eco-minded approach goes beyond the vineyard. “What is great for the wine is also good for the land and the surrounding environment,” Mike says.

That ethos at Sinor-LaVallee Estate Wines is very SLO County. “We’re still an agrarian environment here,” Mike adds. “There have been three years in the last 12 where strawberries outpaced wine as a financial commodity here.” It’s not all wine all the time, and that variety is something they celebrate.

The SLO Coast Difference

So what sets the SLO Coast AVA apart from other wine regions? For starters, it’s still wonderfully under the radar. As Mike describes it, “We’re classic California. When you look at Pismo Beach, Shell Beach, and Avila Beach, these are towns that still have 10,000 residents. Traffic is not here. It’s just not developed.”

And the lifestyle? This unique blend of agricultural heritage and coastal lifestyle creates a wine region unlike any other. 

Esme sums it up perfectly: “We have cowboys and we have surfers and they’re oftentimes the same person.” The wines embody the relaxed coastal atmosphere, offering a profile that is fresh, well-balanced, and distinctly flavorful.

The Wines They’re Known For

At Sinor-LaVallee, it’s all about expressing the vineyard’s coastal soul. Their main focus? Pinot Noir and Chardonnay, both of which are varieties that thrive in cool, foggy climates. 

They believe in keeping winemaking simple so the place can shine through. “Our first goal is to represent place,” Mike says. “The story is the soil. The storyteller is the wine.” 

Esme is very proud of their Pet-Nat or Pétillant Naturel, a naturally sparkling wine. “My dad has become known for Petnat,” she says. “He told me when we first started doing it, he’s like, ‘I think I’m late to the game.’” However, since that first vintage, it has become one of their calling cards. 

Visiting Sinor-LaVallee

Want to taste it for yourself? Head to the Sinor-LaValle tasting room on First Street in Avila Beach. In 2021, they added the “Shuck Shack,” where you can sip wine and shuck your own Morro Bay oysters on the patio (yes, they’ll teach you how).

Their Petnat and Chardonnay are seriously great with oysters, and the laid-back vibe makes it easy to relax and enjoy. If you want to go deeper, you can visit the Bassi Vineyard by appointment. But even just stopping by the Sinor-LaValle tasting room gives you a feel for what makes this winery so special.

More Than Just Wine

For the Sinor family, this isn’t about cranking out bottles. It’s about storytelling, connection, and place.

As Mike passionately states, “We’re not in the alcohol business. That’s not who we are. If you come here for alcohol, go away. We don’t need you. We don’t want you”. He goes on to explain, “We want people who know story, who want a sense of place, people, and compassion.”

This spirit permeates everything they do, from their farming practices to their tasting experiences. This approach makes Sinor-LaVallee a top producer in California’s evolving wine scene.

Looking to taste more from the San Luis Obispo wine region? Head to Duncan Alley to sip other local wines, such as Croma Vera, Rhônedonnée Wines, and El Lugar Wines. 

NEED A PLAYLIST FOR YOUR NEXT WINE-FILLED ADVENTURE? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:

Are you planning a visit to Sinor-LaVallee? Be sure to share your favorite memories with us by snapping a pic and tagging us on social using #CAGROWN. 

Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!

Meet Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she co-authored are beloved among food travelers.

Influenced by her many adventures, and inspired by the abundance of California grown produce, Aida’s recipes are fun, fresh and flavorful.

Be sure to try Aida’s Honey and Oregano Broiled Feta Caprese, Crunchy Fried Avocado Tacos, Smashed Green Olive and Pistachio Burrata Bruschetta, and One-Pot Lemon Garlic Basil Artichoke Chicken.

This article was written by Aida Mollenkamp. Photo credit James Collier for CA GROWN.