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Our People

At Roblar Winery & Vineyards we are about people - meeting new friends, building relationships and creating community - all to the goergeous backdrop of stunning vineyards, incredible food and exquisite wine.  Meet our key team members who make this possible...

Meet Our

Team Members

Winemaker

Bryan Davison

With a focus on the creation of high quality, limited production lots, Bryan Davison’s wines highlight the special flavor of the grape varietal, while maintaining balance and elegance in the wines. Bryan’s credits include Martin Ray, Chateau St. Jean, and Michel-Schlumberger, in Sonoma County’s Dry Creek Valley.

Our estate-grown varietals include Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mouvedre, Petit Verdot, Sangiovese, Syrah, Sauvignon Blanc, and Viognier. We source our Pinot Noir and Chardonnay grapes from vineyards of Santa Rita Hills and Arroyo Seco, where cooler growing climates create richer, more concentrated flavors in these varietals. Bryan also produces appellation-designate wines from fruit sourced through vineyards of California’s diverse and distinctive microclimates in order to present you the opportunity to purchase many great varietals at affordable prices.

Executive Chef

Brooke Stockwell

Starting her career as a private chef, Chef Brooke has over 16 years of culinary experience. A native of Lompoc, she has worked as the executive chef at locations such as 1880 Hotel and Saloon, Inn at Morro Bay, Terravant Wine Company, and Rotta Winery. In 2013, she served as Chef de Tournant at RX Boiler Room, under the legendary Rick Moonen. Most recently, Brooke was the head chef for K'Syrah Catering in Solvang. Chef Brooke, as she is locally known, has a tremendous passion for food, specifically fresh produce directly off Roblar Farm, creating a true farm to table experience for guests. Brooke calls her style "elevated simplicity," putting a fine dining spin on foods that evoke comfort and nostalgia, all the while maintaining the freshest of ingredients. 

Wine Club Coordinator

Cyndy Allen

With a focus on the creation of high quality, limited production lots, Bryan Davison’s wines highlight the special flavor of the grape varietal, while maintaining balance and elegance in the wines. Bryan’s credits include Martin Ray, Chateau St. Jean, and Michel-Schlumberger, in Sonoma County’s Dry Creek Valley.

Our estate-grown varietals include Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mouvedre, Petit Verdot, Sangiovese, Syrah, Sauvignon Blanc, and Viognier. We source our Pinot Noir and Chardonnay grapes from vineyards of Santa Rita Hills and Arroyo Seco, where cooler growing climates create richer, more concentrated flavors in these varietals. Bryan also produces appellation-designate wines from fruit sourced through vineyards of California’s diverse and distinctive microclimates in order to present you the opportunity to purchase many great varietals at affordable prices.

Assistant Tasting Room Manager

Chris Coleman

Born and raised in France to a family of food and wine lovers, Laurence has been ingrained and fascinated with both since a very early age. She began cooking at age seven and started advocating for fresh, local, seasonal foods long before they became fashionable. A resident of Santa Barbara since 1983, Laurence was the Food Editor for the Santa Barbara Independent for over a decade, directed the Santa Barbara Certified Farmers Market Association, and led the Santa Barbara chapter of Slow Food. No aspect of food production in our area is secret from her and she delights in creating seasonal menus that showcase the deliciousness of Roblar’s wines for your pleasure.

Executive Chef

Laurence Hauben

Born and raised in France to a family of food and wine lovers, Laurence has been ingrained and fascinated with both since a very early age. She began cooking at age seven and started advocating for fresh, local, seasonal foods long before they became fashionable. A resident of Santa Barbara since 1983, Laurence was the Food Editor for the Santa Barbara Independent for over a decade, directed the Santa Barbara Certified Farmers Market Association, and led the Santa Barbara chapter of Slow Food. No aspect of food production in our area is secret from her and she delights in creating seasonal menus that showcase the deliciousness of Roblar’s wines for your pleasure.

Director, Direct to Consumer Sales

Callie Gleason Bieszard

Callie Gleason was born and raised in Atlanta, GA. After receiving her Bachelor's Degree in American Studies from Yale University, she moved to Brooklyn, NY, where she lived and worked for over 5 years, first for a small consulting company and then a start-up real estate technology business. She moved to Santa Barbara County in June of 2016, where she took over operation of the tasting room, wine club, and marketing & events for Refugio Ranch Vineyards, her family's flagship brand. In November 2017, Callie took over management of Roblar Winery and its tasting room and wine club operations. She also sits on the Board of the Santa Barbara Vintners. French Rhone varietals are her favorite, and in addition to all things food and wine, she loves soccer (both playing and watching), playing the piano and singing.

Director, Outside Sales

Matthew Bieszard

A California transplant, Matthew hails from the east coast’s finest state, New Jersey. He attended Yale University and moved to New York City to pursue a career in law. After a stint at a white collar law firm, he decided to switch paths and pursue commercial real estate asset management. 
Enticed by his then girlfriend and youngest of the Gleason Family, Callie Gleason, Matthew uprooted himself to Santa Barbara. Soon after, Matthew joined the family's wine operation on the business side in 2017 during the acquisition of Roblar Winery. He officially became part of the family in May of 2018 when he and Callie tied the knot. 
 

General Manager

Max Gleason

After completing a BFA in 2002 from Rhode Island School of Design, Max moved to NYC to parlay his creative talents in the design world. Lured by the wine endeavor that his father had entered into out west, in 2010 Max moved to California to have a hand in the family wine business. Max helped create the Refugio Ranch brand, the Gleason's first Santa Ynez project, working on everything from administration to creative branding. Max has since moved into the role of General Manager for both Roblar Winery and Refugio Ranch Vineyards. And he designs all the labels! 

Proprietors

Kevin & Niki Gleason

Kevin & Niki met in their home state of Michigan and after a stint in Mexico, settled in Southern California for many years. Life took them away to Atlanta for almost 18 years, but the call of Southern California came beckoning again. Upon discovering the Central Coast, they fell in love with the area and the amazing community surrounding wine. Now after almost 20 years, Kevin & Niki own three beautiful properties in the valley: Roblar Winery & Vineyards, the adjoining Roblar Farms, and Refugio Ranch Vineyards. They're both passionate about wine, but even more so about its place at the table bringing together family and friends in celebration.