On the far edge of Cambria, where the Pacific wind cuts through the vineyard and California stops pretending to be obvious, Raj Parr is building something quieter, sharper, and far more interesting.

Phelan Farm is a farm-first project. The vines sit close to the ocean, rooted in fractured shale, calcareous clay, and ancient marine-influenced ground. No irrigation. No chemicals. Regenerative farming, sheep in the vineyard, cover crops, native yeasts, neutral vessels, no fining, no filtration. Nothing polished for theatre. Everything pushed toward energy, texture, and place.

For Wine Trade International, Raj Parr sits exactly where we like things: high credibility, low predictability. A legendary sommelier turned farmer, Parr helped reshape the conversation around American Chardonnay and Pinot Noir. At Phelan Farm, the mood is more radical: coastal Chardonnay, tense Pinot Noir, and alpine-leaning blends that make a wine list wake up without shouting.