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.

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Outward Wines

Producers            

 

Appellation

 

Topography

 

Grape Variety

Harvest

Soil

Climate

Total Production

 

Feature     

            

            

 

 

NATALIE SIDDIQUE & RYAN PACE            

 

Central Coast: Santa Ynez Valley, Santa

Maria Valley, San Luis Obispo Coast,

Paso Robles Highlands District,

Paso Robles Willow Creek District, Carmel Valley

All coastal sites ranging from 200ft up to 1500 ft

Sauvignon Blanc, Pinot Gris, Chardonnay,

Chenin Blanc, Valdiguié, Gamay, Cabernet Franc,

Cabernet Sauvignon, Syrah, Vaccarèse

 

by Hand

Varied; primarily sandy loam and

marine-based soil types

Coastal

13,800 bottles produced in 2021

 

Organic & Biodynamic     

Pinot.jpeg

Outward Pétillant Naturel

100% Pinot Gris

Age of Vines​

Vineyard

Soil

Harvest

Fermentation

Production

       

Vinification & Aging

           

 

 

 

 

21 years old

Bassi Vineyard

Marine-derived sandstone and sandy loam soils

by Hand

méthode ancestrale

64 cases

       

Méthode ancestrale.  Bottled by hand before fermentation was complete allowing fermentation to finish in bottle. After two months with fermentation lees in the bottle, wine was disgorged by hand and finished with corks and cages. 

          

Sauvignon.jpeg

Outward Presqu'ile Vineyard Sauvignon Blanc

100% Sauvignon Blanc

Vineyard

Soil

Harvest

Fermentation

Production

       

Vinification & Aging

           

 

 

 

 

Presqu’ile

sand dunes

by Hand

native yeast fermentation

144 cases

       

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

          

Chenin.jpeg

Outward Cat Canyon Vineyard Chenin Blanc

100% Chenin Blanc

Age of Vines​

Vineyard

Soil

Harvest

Fermentation

Production

       

Vinification & Aging

           

 

 

 

 

44 years old

Cat Canyon

sandy loam soils

by Hand

native yeast fermentation

72 cases

       

De-stemmed the fruit, 24 hours of skin contact before pressing. Juice was cold settled overnight then racked to neutral oak barrels, where it carried out a native fermentation.

After fermentation, the barrels were topped and aged on the lees until bottling. Minimal sulfur was added for stability before bottling without fining or filtration

          

Val.jpeg

Outward Shell Creek Vineyard Valdiguié

100% Valdiguie 

Age of Vines​

Vineyard

Soil

Harvest

Fermentation

Production

       

Vinification & Aging

51 years old

Shell Creek Vineyard

limestone and marine-derived sandstone

by Hand

native yeast fermentation

96 cases

       

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

          

Gamay.jpeg

Outward Presqu'ile Vineyard Gamay

100% Gamay

Vineyard

Soil

Harvest

Fermentation

Production

       

Vinification & Aging

           

 

 

 

 

Presqu’ile

Marine-derived sandstone and sandy loam soils

by Hand

native malolactic fermentation

144 cases

       

Fermentation with native yeast and 100% whole clusters. After 10 days on the skins and stems, the ferment was pressed to tank. After one night in tank, the wine 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