Christi Heck is the winemaker for Lavender Oak Vineyards in Santa Ynez Valley in Santa Barbara, CA. She is a California native, she grew up in the Los Angeles suburbs and earned a degree in Psychobiology from UCLA, followed by a Ph.D. in Cell Biology. She completed medical school at the University of Southern California in 1991 after beginning her studies at George Washington University.
She spent her career in neurology, clinical research, and administration at the Keck School of Medicine of USC, where she remained on faculty until her retirement in 2025. She and her husband raised two daughters in the Santa Monica/Brentwood area.
Her passion for wine was shaped by travels to France’s Loire Valley, Bordeaux, Provence, and Burgundy. She began making Chardonnay and Pinot Noir in 2012, expanded to red blends in 2015, and assumed full winemaking responsibility in 2022–2023. She now oversees 800–1,000 cases annually of estate-grown wines, including Pinot Noir, Chardonnay, Rosé, and an Estate Red Blend.
Media Inquiries: Christi Heck cnh@lovwines.com | https://www.lovwines.com/
What’s the ONE THING most unique & memorable about your winery brand?
LOV began as a “retirement project” rooted in a shared passion. I spent over 30 years in academic neurology in Los Angeles, while Dean built a career in commercial real estate. We dreamed of creating a small, meaningful vineyard and found the perfect 16-acre site on Santa Rosa Road.
Early on, we met renowned grower and winemaker Michael Benedict, who, after extensive soil analysis, guided us toward a Right Bank Bordeaux-style blend. A visit to Saint-Émilion in 2010 solidified our vision, inspiring both our wines and our approach to sharing them.
We planted our vineyard in 2011, including a field blend and Chardonnay and Pinot Noir from Sanford & Benedict cuttings. Michael led vineyard and winemaking efforts for many years, and although he has since passed, his influence remains central to what we do.
Today, we produce small-lot wines using regenerative and dry-farming practices, with a focus on balance, lower alcohol, and fruit expression. Tastings are private and by appointment, allowing us to share our wines and story in a personal, welcoming way.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained. Sky’s the limit!
If the sky were the limit, we wouldn’t change a thing. Now fully retired and living on the land, we find deep joy in both our surroundings and the work that brought us here.
We are small, fully self-contained, and hands-on—our grapes are grown, harvested, made, and bottled entirely on the estate. Friends and family are always part of the process, and always welcome at the table. There’s something special about not having to leave for work anymore. This is a place for sharing food, wine, and meaningful connection—with both loved ones and new friends.
What is the One Wine most emblematic of your brand and winemaking style? Tell us its story.
Our most emblematic wine is our Estate Red Blend from the Santa Ynez Valley AVA, inspired by Right Bank Bordeaux. It reflects our field blend—60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon—and our commitment to showcasing Merlot as a leading grape in the region.
Occasionally, standout lots are bottled on their own, and we also produce a limited Rosé of Merlot. Across the portfolio, our wines are lower in alcohol and crafted to be enjoyed with food and good company. Read my review of this Bordeaux-style red blend.
Bonus Question: Why Winemaking?
We never set out to make wine. For over 36 years, we simply enjoyed it—traveling through wine regions in California, Oregon, and France, and dreaming of a life surrounded by open space and vineyards. That changed when we met Michael Benedict. What began as a shared vision quickly made it clear that winemaking should be part of our journey. With my background in science, I naturally stepped into learning the craft alongside him, forming a close and meaningful partnership.
In the early years, we sourced fruit from the historic Sanford & Benedict Vineyard, making Pinot Noir and Chardonnay in our garage with a borrowed press. By 2015, our own vineyard was producing, allowing us to transition fully to sustainably farmed, estate-grown wines.
My passion for cooking and science pairs naturally with Dean’s gift for hospitality and sales, and together, our shared love of the journey continues to guide everything we do.