Natalie Siddique and Ryan Pace started Outward Wines in 2016 to share their love of Syrah and the Central Coast of California. Partners in life and in business, Natalie and Ryan are incredible rock climbers (El Capitan in 15 hours!) and avid travelers who love to explore wine regions the world over. They bring that focus and inspiration to their winemaking and have created a unique and surprising portrait of Central Coast wine.
Since that first vintage Outward has grown to use 10 different grape varieties from coastal sites spanning San Luis Obispo, Santa Barbara, and Monterey counties. Each wine is single variety and single site, making Outward one of the most terroir-focused wineries in the area. Diverse places like Shell Creek Vineyard in Paso Robles (some of the first vines in SLO County, planted 1971) to biodynamic practicing hillside Bassi Vineyard near Avila Beach and ancient sand dunes turned vineyard Presqu’ile in Santa Maria Valley are just a few of the snapshots of the county from Outward.
Most of the vineyards they source from are practicing or certified organic. Natalie and Ryan are supporting other growers through their certification process and encouraging them through the farming transition, part of their long-term goal to bring more organic farming to the area. The vineyards range from 200 to 1500ft and include marine-based soil types, mostly sandy loam. All wines are made in neutral oak barrels, are unfined, and unfiltered.
Producers: Natalie Siddique & Ryan Pace
Appellation: Central Coast: Santa Ynez Valley, Santa Maria Valley, San Luis Obispo Coast, Paso Robles Highlands District, Paso Robles Willow Creek District, Carmel Valley
Topography: All coastal sites ranging from 200ft up to 1500 ft
Grape Variety: Sauvignon Blanc, Pinot Gris, Chardonnay,
Chenin Blanc, Valdiguié, Gamay, Cabernet Franc,
Cabernet Sauvignon, Syrah, Vaccarèse
Harvest: by Hand
Soil: Varied; primarily sandy loam and
marine-based soil types
Climate: Coastal
Total Production: 13,800 bottles produced in 2021
Feature: Organic & Biodynamic
Age of Vines: 51 years old
Vineyard: Shell Creek Vineyard
Soil: limestone and marine-derived sandstone
Harvest: by Hand
Fermentation: native yeast fermentation
Production: 670 cases
Vinification & Ageing:
The winemaking for each of these wines was relatively similar. Except for some barrels of Chenin that received 24 hours on their skins before pressing, the rest of the wines were all sent direct-to-press. From there, all lots were barrel-fermented in neutral oak, and aged undisturbed on the lees.
After 6 months in neutral oak, we selected individual barrels to create this blend. The wine was then bottled with minimal sulfur and without fining or filtration in March 2026.
Montaña De Oro
60% Chenin Blanc, 20% Sauvignon, 20% Chardonnay
Shell Creek Vineyard Valdiguié
100% Valdiguie
Age of Vines: 51 years old
Vineyard: Shell Creek Vineyard
Soil: limestone and marine-derived sandstone
Harvest: by Hand
Fermentation: native yeast fermentation
Production: 96 cases
Vinification & Ageing: Fermentation was carried out with native yeast and 100% whole clusters included. The whole cluster fruit was undisturbed for 11 days, creating a carbonic fermentation effect. After pressing to tank, the wine rested in tank for one night, then was moved to neutral oak barrels where it underwent a native malolactic fermentation.
After 6 months in neutral oak, the wine was bottled with minimal sulfur and without fining or filtration
Two Wolves Vineyard Rosé
100% Grenache
Age of Vines: 51 years old
Vineyard: Shell Creek Vineyard
Soil: limestone and marine-derived sandstone
Harvest: by Hand
Fermentation: native yeast fermentation
Production: 168 cases
Vinification & Ageing: The Grenache was harvested by hand at 21.6 Brix. The grapes were foot stomped and soaked for an hour before being pressed. The juice rested in tank for one night, and was then moved to neutral oak barrels where it underwent a native yeast fermentation.
After 6 months in neutral oak, the wine was bottled with minimal sulfur and without fining or filtration in March 2026.
Sauvignon Blanc Coquina Vineyard
100% Sauvignon Blanc
Age of Vines: 51 years old
Vineyard: Coquina Vineyard
Soil: limestone and marine-derived sandstone
Harvest: by Hand
Fermentation: native yeast fermentation
Production: 120 cases
Vinification & Ageing:
The Sauvignon Blanc was harvested by hand at 21.3 Brix, and was sent directly to the press. The juice was cold settled overnight then racked to neutral oak barrels where it carried out a native fermentation.
After fermentation, the barrels were topped up and aged on the lees until bottling. Minimal sulfur was added for stability before bottling without fining or filtration in March 2026.
SLO Coast Chardonnay
100% Chardonnay
Age of Vines: 51 years old
Vineyard: Golden Bluff & Rancho Arroyo Grande
Soil: limestone and marine-derived sandstone
Harvest: by Hand
Fermentation: native yeast fermentation
Production: 96 cases
Vinification & Ageing: Both lots were sent direct-to-press then fermented together in our Stockinger cask. This wine aged in Stockinger for 10 months, and then racked to barrique for continued aging. For the first time, we elected to overwinter our Chardonnay, aging it for a total of 18 months. Our intent was to give the wine time to develop a bit of richness and added complexity, while maintaining the fresh, energetic acidity natural to both sites.
The wine was then bottled with minimal sulfur and without fining or filtration in March 2026.