About Us

The success of our company is built on our focus on our quality customer service, our industry knowledge, and our personal relationships with some of the region’s best wineries. The two of us are your personal hosts and company owners that are mindful of the concept of getting more than what you paid for and providing that memorable experience that you’ll want to tell all of your family and friends about. 


Bryan Hope, Host and Co-Owner
Certified Sommelier 
Graduate, Sonoma State Wine Business Management Program

Bryan’s interest in sustainable farming and his background in natural foods, earth sciences, and eco-tourism lead to the idea of vineyard and winery tours with a sustainable focus. Since then, his first-hand experience with all aspects of the wine making process, from planting vines to filling and labeling bottles to appreciating the wines, has laid the foundation for a company that provides informative, first-hand wine tour experiences. 

Bryan completed his Certified Sommelier status.


Scott Bull, Host and Co-owner
Level One Sommelier
WSET Certification 

In 2013, long time friend Scott Bull joined the team as co-owner and knowledgeable host. Scott brings a vast understanding of the wine industry and local wine producers, as well as natural and cultural knowledge of the region. He also has a strong reputation as an environmental leader in the local community. Scott has worked in the wine industry since 2007 and is as passionate about about wine as he is for providing exceptional tour experiences.

Scott has completed Level One Court of Master Sommeliers status and Wine and Spirits Educational Trust (WSET) Certification 



We are committed to minimizing our environmental footprint and are constantly evaluating ways to become a more responsible business. Some of the current policies we are proud of include:

  • Educating the public about the benefits of sustainable agriculture and connecting consumers to local, sustainable vineyards and wine producers. We are inspired by the Slow Food Movement, which aims to “elevate quality over quantity and believes that doing so depends on cultivating our sense of taste as well as rebuilding the relationships between producers and consumers that the industrialization of our food has destroyed” (from Michael Pollan’s, In Defense of Food).
  • Donating to local and environmental organizations on a yearly basis, such as the Environmental Defense Center, Santa Barbara Channel Keeper and Santa Ynez Charter School.
  • Supporting like-minded vendors, such as New Frontiers Natural Marketplace
  • Minimizing fuel consumption. Our group tour vehicle, a 9-passenger Mercedes Sprinter Van, gets 25 mpg running diesel. Our recently acquired private tour vehicle, a diesel Mercedes GL320 CDI, is a high-efficiency vehicle for its size and class. We go out of our way to employ diesel engine vehicles for their decreased fuel consumption and cleaner burning engines compared to their gasoline-powered counterparts. In addition, we are constantly striving to update our vehicles for resource efficiency as the market produces newer and better options and have made a deposit on wait list for two new all electric Tesla Model X SUVs that will available in 2016!