Pain-Perdu translates to “lost bread” — referring to the dish that takes forgotten, or overlooked, stale bread and transforms it into a beautiful, delicious dessert — and Fabien Castel’s Pain-Perdu project is inspired by that dish. After working side-by-side with Adam Tolmach at Ojai Vineyard for over two decades, Fabien established Pain-Perdu in 2023 when he partnered with three land stewards — three groups of like-minded and passionate wine professionals — with the ambition to explore Santa Barbara County’s untapped potential of terroir, original micro-climates and unique geologic influences. Fabien works with classic Burgundian varietals Pinot Noir and Chardonnay from three esteemed vineyard sites: Rancho San Julian in Santa Barbara County and Bentrock Vineyard and Drum Canyon Vineyard in Sta. Rita Hills.

The Pain-Perdu Bentrock Pinot Noir is crafted from Pinot from the Bentrock Vineyard, a 92-acre plot composed of clay-shale soils with diatomaceous earth that overlooks the Pacific from the western border of Sta. Rita Hills. Brooding on the nose, this Pinot presents ripe red fruit aromas accented with notes of earth and spice. The palate is silky and layered with unraveling flavors of macerated cherries, raspberries and over-ripe strawberries. These luscious fruits are supported by fine-grained tannins that help guide this wine to a long, lovely finish. Pair with mushroom ravioli with a sage butter sauce or pan-seared pork tenderloin served with truffled whipped potatoes.