Union Sacré Winery Established 2014 | Paso Robles, California

OU R S T O R Y An homage to beauty’s strange ways. At Union Sacré Winery, we believe in the beauty of putting things aside—ego, expectations, differences—to come together and create something meaningful. A Union Sacré (union sac-ray) is our vow: to unite against all odds and thrive in the meeting of worlds. This isn’t a one-man show. Or even a two-man show. It’s the result of friends showing up with sleeves rolled, ready to help, to hustle, and to laugh along the way. It’s a winery built not on perfection, but intention—a shared belief that wine should bring joy, spark connection, and remind us not to take things too seriously. We’re here for the wines we love, the people we admire, and the strange, beautiful ways it all came together.

O U R W I N E S There’s a place where worlds meet. Where expectations fall away and distinct notions of beauty coexist. That place is here, in wines that take everything irresistible about the French Alsatian style—the grace, the food-friendliness, the pull-up-a-chair approachability—and evoke it from sunny Central Coast of California vineyards. The results might be unexpected. Pink Gewürztraminers, dry Rieslings, Pinot Gris, Carbonic Reds, and Skin-contact whites that prize elegance over power, joy over pretense, and community over just about everything else. Call it niche, or strange, or under the radar. We call it the wines we love. Wines made for the here and now. Because the table is set, the night is young, and demain c’est loin—tomorrow is far away. Our dry French-inspired wines are focused on single varietals and white blends including: Gewürztraminer, Riesling, Pinot Gris, Pinot Blanc, Sylvaner and Pinot Noir. We also explore California’s Central Coast vineyards where the pure expression of Cabernet Sauvignon, Cabernet Franc, and Sangiovese inspire us.

Xavier Arnaudin

Owner, Co-Founder, and Winemaker

For Xavier Arnaudin, winemaking has always been about people. Born and raised in France, he started his career not in the cellar, but in the kitchen, studying to be a chef. But after his sommelier training revealed wine’s power to elevate a meal and form connections across the table, he was all in. A job with Joe Davis at Arcadian Wines brought him to California, and he later took an assistant winemaking job at Sans Liege. He soon discovered that there was a place for the artistry of Old World wines amidst the rugged beauty of the Central Coast. So, unconcerned with industry trends, he made it his mission to channel Alsace’s elegant style and warm hospitality in every wine he makes.

Wines

Known for low alcohol, acidity-driven, food-forward wines; light pressing, minimal extraction. Aging and cellar regimes are deliberately light; splits like 50% stainless, 50% concrete and 20% new oak on some reds. Short oak program 7-9 months.