MOJO w/Steve Clifton of Palmina Winery

Overview – Mojo is a band made up of like-minded individuals who love all types of music but have a special affection for blues-based rock, and classic rock from the 70’s and beyond. We’re talking the days of the British Invasion, the psychedelic era, Woodstock, Steppenwolf, Led Zeppelin, AC/DC, CSN&Y, then on up to ZZ Top, Stevie Ray Vaughn, etc. We mix it up with some reggae, and a little country twang now and then, and even a few Beatles tunes. But at the end of the day, as long as we can get our Mojo workin’, we’ll play it. We all love music and we all love playing music. We hope you’ll enjoy it as much as we do.
Technology & Equipment – Using cutting-edge technology and some of the highest quality equipment available, our audiences can expect an exceptional mix and sound quality that will rival the top touring pros.

Steve Clifton – Lead Vocals
His range, tone, and phrasing make Steve an exceptional talent with a unique style perfectly suited to gritty blues-rock with an edge. Entertaining and soulful, Steve’s performances are guaranteed to get your Mojo workin’.

Kevin Golbuff – Lead Guitar, Keys, Vocals
Kevin’s extensive blues-rock skills and charismatic improvisation make every gig a little different which always adds some excitement to the mix. Doubling on keys and vocals, Kevin brings an undeniable spark to the band. Gear: FrankenStrat, Charvel Surfcaster, Fractal Axe FX II, MFC-101 Midi Controller, Nord Keys

Joe ‘Big Daddy’ Hinkens – Rhythm Guitar, Vocals
An admitted ‘gear head’, Joe’s affection for all things technical keep him busy running the PA, monitor mixes, electronic percussion, guitar processors, etc, etc.. Doubling on rhythm guitar and background vocals, keeps him plenty busy once the show starts. Gear: PRS Custom 22, Fractal Axe FX II, MFC-101 Midi Controller

Alejo ‘Ali’ Delgado – Bass, Vocals
Our resident ‘Soul Man’, Alejo brings some serious Mojo to the band. A wonderful bandmate, and an integral part of the rhythm section, Alejo is always ‘in the pocket’. Gear: Music Man Sting Ray, Tech 21 Sans Amp RBI

Jaime Ibarra – Drums
Rock solid and often touted as a rhythm ‘machine’, Jaime is very precise, yet full of flair and personality with his drumming style. He adds the ‘punch’ that is such a big part of the Mojo band. Gear: Jobeky Drums, Alesis Surge Cymbals, Toontrack Superior Drummer 2.0

Palmina Winery

Brewer Clifton Winery

While we are grounded in traditional ideals matched with extensive studies in Europe, we nonetheless do not feel the necessity to be fettered by them. Instead we elect to employ the most sincere and vulnerable wine production practices so as to reinterpret classicism within the aesthetic of the Sta. Rita Hills.

We do not strive to emulate any other producer or any other region as we follow our pursuit. We have espoused ourselves to our appellation and will continue to do everything in our powers to display and celebrate it in as honest and impactful manner possible.

We are committed to the Sta. Rita Hills and believe it is one of the most unique and expressive regions in the world for pinot noir & chardonnay.

Focusing exclusively on chardonnay and pinot noir grown at our own sites, and purchased from premiere vineyards in the region, our wines are produced in a pure, minimalist style. Each vineyard is handled identically, allowing the essence and true voice of the vineyard to be experienced. Our vineyards yield wines that are complex, engaging and inspirational.

Our Sta. Rita Hill appellation wines are packaged in a simple cork finish in order to encourage you to enjoy them upon release. Our single-vineyard wines are finished with a traditional soft wax seal and they will gain complexity with cellaring.

Hitching Post Winery

Hartley-Ostini Hitching Post wines are made by Buellton Hitching Post owner/chef Frank Ostini and his good friend, former fisherman Gray Hartley.

Frank and Gray first made wine at home in 1979. They found their first Pinot Noir in 1981. The project moved to a winery in 1984 to make wines exclusively for the Hitching Post Restaurant. From 1991 to 2000, Frank and Gray made their wines at Au Bon Climat/Qupe Winery, and from 2001 to 2007 at Central Coast Wine Services in Santa Maria. Production has grown from 1200 cases in 1991 to 4700 in 2001 to over 15,000 cases in 2007. With the 2008 harvest, Frank and Gray have moved the winemaking to Terravant Winery, a new ultra premium facility in Buellton, just 1.5 miles from the Hitching Post II. Winery tours and tastings will be available in Spring 2009.

Their passioned focus has been to work with the California Central Coast's best vineyards produce many Pinot Noirs, a couple Syrahs and a Cabernet Franc blend. With a cool marine-influence climate and unusually long growing season, many of these grapes make wines that drink well when young and had have shown the ability to improve and age gracefully for many years.

Frank & Gray work with some of the best growers in Santa Barbara County, from the quality vineyards of Santa Maria Valley, Santa Ynez Valley, Santa Rita Hills and Los Alamos. The grapes are picked in the early morning and destemmed into 1.5 ton open-top fermentation vats. Cold maceration is allowed for several days, then a cultured yeast is added to promote a long and cool fermentation. Then comes the manual punch downs from one to three times/day depending on the stage of fermentation. Pressing occurs after 14-21 days directly into barrel (no settling of solids). The wine rests in barrel until racking just before bottling. Most wines are aged in French Oak barrels for 18 months and are bottled unfiltered.

Frank and Gray believe that great wines are made in the vineyard. Their winemaking philosophy is that they are caretakers who guide the wine into the bottle. As the wine matures it is simply left to gently age in the barrel. This minimalist approach allows Hartley-Ostini Hitching Post wines to reflect the character of the vineyard and the vintage, preserving the essence of the grape for you to enjoy when you open the bottle.

A great example of these wines is the Hartley-Ostini Hitching Post HIGHLINER. Highliner is one of the best fishermen in the fleet, and this name honors the great men of the Alaskan Salmon Fishery alongside whom Gray Hartley worked for 28 years..A special wine, it is meant to be the best of their of Pinot Noirs.

Baehner Fournier Vineyards

We are Dr. Bob Baehner and Vickie Fournier Baehner. We live on a 16 acre hill overlooking the scenic Eastern Santa Ynez Valley in Santa Barbara County. We grow winegrapes on these sloping hills and hillsides that are surrounded by oak trees, native chaparral and purple sage. We believe this magical setting creates the environment for our winegrapes to express the essence of this place.

We were impressed by the wide spectrum of weather conditions our vineyards were exposed to throughout the four seasons. We spent many days and nights strolling among the vines feeling the heat of the afternoon sun, experiencing the winds, gazing at the stars and seeing moon glow, early morning fogs and rainbows gift wrap our vineyards. We named each vineyard for these encounters with nature - Sunshine, Rainbow, Moonglow, Misty and Northstar Vineyards. We commissioned our artist friend Laura Schy to paint a canvas symbolizing our newly named vineyards. She created it and we loved it.

Brander Vineyard

C. Frederic "Fred" Brander, owner and winemaker, was born in Buenos Aires, Argentina. He moved with his family and settled in Santa Barbara, California. Fred started his career in the wine business by working for a local wine merchant, and later went to work in the wholesale business. While attending college, he started his own wine import company, focusing on wines from France and Argentina.
Sauvignon Blanc by Bob DickeyWishing to make his own wines, and with a fondness for Santa Barbara, Fred and his family established The Brander Vineyard in the Santa Ynez Valley in 1975. The initial planting was mainly Bordeaux grape varietals and in 1977, the first Sauvignon Blanc grapes were taken to a neighboring winery where Fred Brander produced a wine so distinctive it captured Santa Barbara County's first gold medal for a wine at a major wine competition (1978 Los Angeles County Fair).
Since its inception, the Brander Vineyard has been highly acclaimed as a top Sauvignon Blanc producer, and for many years the only Brander Vineyard wine was an estate-bottled Sauvignon Blanc. Today, the focus is still Sauvignon Blanc, with one main bottling and several distinctively different reserve wines. Two of these are named for the next Brander generation: Cuvée Natalie and Cuvée Nicolas; another Sauvignon Blanc is the multiple award-winning au Naturel; there are also Sauvignon Blanc wines with individual vineyard designations, such as the wine from Mesa Verde Vineyard and of course, the appropriately-named Uno Mas.
A small quantity of red wine is also produced from estate grapes, featuring the classic Bordeaux varietals (Cabernet Sauvignon, Merlot and Cabernet Franc). As well as single varietal bottlings, extremely small amounts of Bouchet (a Bordeaux blend) and Reserve Cabernet Sauvignon are offered.

Foxen Winery

Sustainable winegrowers since 1989.
Solar-powered winery since 2009.

Bill Wathen and Dick Doré (also known as the “Foxen Boys”) have been making wine together since 1985, when they founded Foxen Winery & Vineyard at the historic Rancho Tinaquaic in northern Santa Barbara County. Since that time, their dedication has remained the same—the creation of very small production, sustainably-farmed, vineyard-focused wines using a "minimalist" approach to winemaking.

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The winery was named in memory of William Benjamin Foxen, an English sea captain and Dick's great-great grandfather, who came to Santa Barbara in the early 1800's. In 1837, this Santa Barbara County pioneer purchased the Rancho Tinaquaic, a Mexican Land Grant that originally totaled nearly 9000 acres and comprised most of what is now known as Foxen Canyon. Captain Foxen adopted the distinctive "anchor" as his ranch cattle brand, which has become a trademark of the winery. It is very fitting that FOXEN has made its home on the 2000-acre Rancho Tinaquaic, which remains in family hands.

With the completion of FOXEN’s new solar-powered winery and tasting room in 2009, the historic and beloved “tasting shack was renamed “foxen 7200”, where Bill and Dick now feature their Bordeaux and Cal-Ital-style wines, under a newly designed label. FOXEN Pinot Noirs, Chardonnays and Rhône-style wines are showcased in the new solar-powered tasting room at 7600 Foxen Canyon Road

Both tasting rooms are open daily, 11 to 4. Bill and Dick invite you to visit FOXEN to taste their wines and experience the bucolic setting of the Rancho Tinaquaic. And then you’ll understand why many say, “If you don’t know FOXEN, you don’t know DICK...or BILL!”

$5.00

Tickets Available at the Door

"Made in SB": Weekly Wine Tasting with a Live Wine Band! - part of EpicureSB: Crave, Toast, Explore $5 for tasting & early show, $17 for both shows Wine Tasting is included, from 6 to 7pm

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SOhO Restaurant and Music Club

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"Made in SB" Live Music w/MOJO and Wine Tasting w/six wineries: $5 Weekly Wine Tasting with a Live Wine Band!

Wednesday, October 2 · Doors 6:00 PM at SOhO Restaurant and Music Club

Tickets Available at the Door