Sapien Wines
Get the Dirt from owner/winemaker Trevor Bethke
“As a small winemaker, I’m not tied to producing the same varietals year after year. Sapien was designed to sell out every vintage, allowing me the freedom to explore different grapes, blends, and styles annually—something that adds variety in a crowded market.”
What was your first vintage year? My first vintage was in 2014, working for a much larger brand while also managing multiple smaller brands through a custom crush facility. I officially began my own winemaking in 2017 after completing an extensive international winemaking tour.
How many cases do you make per vintage? I produce around 200-300 cases for my label and significantly more for custom crush clients.
Do you have a Tasting Room? I don’t have a dedicated tasting room, but I offer tours at the production facility by appointment to ensure I can provide a personalized experience.
What wine/grape made you want to become a winemaker/start your own winery?
Pinot Noir was the catalyst. It’s a challenging varietal both in the vineyard and the winery, where even the smallest differences can have profound impacts on the final wine.
What varietals do you work with?
As a custom crush winemaker, I work with a broad array of varietals, touching nearly every vineyard in Santa Barbara County and beyond. My personal favorites are Picpoul for whites and Pinot Noir for reds. Each offers unique complexities and challenges that make them exciting to craft.
What vineyards do you source from?
I primarily source fruit from Santa Barbara County. The diversity of microclimates here supports a wide range of varietals and allows me to champion the local terroir.
What type of oak treatment do you use?
I use minimal oak, preferring to let the vineyard shine through in the wine. While there’s a time and place for oak to influence tannins, I believe the best expressions come from wines left as untouched as possible.
What do you love about your winemaking region? What makes it different special?
Santa Barbara County’s multitude of microclimates provides incredible diversity, enabling the production of a vast range of high-quality wines.
What’s the story behind your winery name / label?
After a brief stint as a firefighter and pursuing a career in medicine, I earned an undergraduate degree in Biochemistry and Bioanthropology, followed by a master’s in Viticulture and Enology. The name "Sapien" stems from the Latin word for "human." The label features a cross-section of the upper body with a grapevine cordon running through it, symbolizing humanity’s connection to nature and the duality of man.
What’s the one thing you wish someone had told you about the wine business before you started your own winery?
You never know who might show up at your door.
What’s so great about being small? What can you do as a small winemaker that wouldn’t be possible for larger wineries?
As a small winemaker, I’m not tied to producing the same varietals year after year. Sapien was designed to sell out every vintage, allowing me the freedom to explore different grapes, blends, and styles annually—something that adds variety in a crowded market.
How do you view the future of the wine industry for small-lot winemakers?
The next few years may be challenging. Rising costs, vineyard removals, and economic pressures could force many larger producers and distributors out of the market. Small-lot winemakers will need to adapt creatively to navigate these changes.
If you could choose another wine region to work in what would it be?
Central Otago, New Zealand. The Pinot Noir from that region is exceptionally beautiful and inspiring.
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