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Press and Video

Over the course of the last few years Mikael has gained quite a following of fans for his wines. These include the White House and President Obama! Below are just a few videos of interviews and articles which we are very proud of as they demonstrate that Kaena Wines is friends to all! 


805 Living Taste Wine
November 2022

The Aloha Friday Morning Show Feat-Mikael Sigouin 
June 21, 2017

Cork Dorks Liquid Lunch - Kaena Wines
April 12, 2017

"Los Olivos Part Two" ~ Local Love 805
February 15, 2015

“Rhones Rule: The Wines of Ballard Canyon”, Garagiste Festival 2014
February 12, 2014

12 Standout California Reds ~ Wine Spectator
December 13, 2013

Huffington Post ~ Grand Daddy of California Wine Events: Family Winemakers San Francisco 

September 13, 2013

ENOFYLZ Wine Blog ~ The Best of California Grenache: 2013 San Francisco Family Winemakers Tasting

August 26, 2013


June 2013

Gevurtz ~ Kaena, Grenache Rose, 2012, Santa Ynez Valley, California

March 31, 2013

Garagiste Festival ~ Get the Dirt fomr Mikael Sigouin of Kaena Wine Co.

February 9, 2013


Videos and Interviews


Vino Vaquera
September 17, 2017 | Vino Vaquera

International Grenache Day

Aloha Kaena Wine Friends & Followers!

Those of you who follow the Kaena label closely know that Mikael Sigouin's passion for the Grenache varietal runs deep and true. For the past 18 years, Mikeal's love for Grenache has inspired not only a focus for his label but the want to educate others on this special varietal that flourishes in the Santa Ynez Valley.


Grenache is one of the most widely planted wine grape varieties in the world, with vast acreages encompassing the southern Mediterranean wine region. It is generally believed to have origionated from the northern Spanish province of Aragon. However, the first documented planting of Grenache was in the Longuedoc region of France in the early eighteenth century. The varietal did not reach the southern Rhone Valley until the nineteenth centry.

The vine has potentionally high vigor in medium- to fine- texured soils (sandy loam to clay loam) and low vigor on sandy soils. This is a varietal that usually ripes late, so it needs hot and dry conditions to thrive and reach its full potential.

The typically medium to large clusters are also accompanied by leaves of a smooth waxy nature (like wax paper), which helps to reflect the direct sunlight.

Kaena Wine Company's Grenache Noir block via Tierra Alta Vineyard, Ballard Canyon.

​Kaena has yet to bring in their Grenache 2017 crop so please stay tuned as we will keep you updated on all Grenache / Harvest 2017 happenings!

Speaking of Grenache didn't think that your Aloha Crew forgot about International Grenache Day did you? Last Friday (9/15) Kaena Wine Company and friends celebrated International Grenache Day with an event fit for a king....the Grenache King that is.

We were stoked to have the support of Gabe Saglie, of Travelzoo & Santa Barbara News Press, to help spead the word of our IGD plans leading up to the event. During the formal interview, Mikael was given the opportunity to explain where the term 'Grenache King' originated.  “I didn’t name myself, it was my peers,” he admits. “But I’m pretty sure I’ve worked with more grenache than most people in the state,” said Mikael Sigouin via his interview with Gabe Saglie.

Please CLICK HERE to read full article by Gabe Saglie/ published in Santa Barbara News Press 9/14/17!

​This year Kaena Wine Company celebrated International Grenache Day by teaming up with the talented Jeff Olsen of Industrial Eats to create a six course.... farm to table fresh... Grenache paired... dinner extravaganza of a lifetime.

Did we mention that our winemaker believes pork is the true soulmate pairing to Grenache?

The Aloha Crew is thrilled to announce that our (SOLD OUT) 2017 International Grenache Day Dinner was an evening of true magic and delicious inspiration! We were blessed to have celebrated our favorite varietal with an enthusiastic group of fellow winemakers, farmers, wine growers, and incredible wine club members via the 'Grand Room' of Industrial Eats ( Buellton, CA )!

May we leave you with a few of our favorite International Grenache Day memories to enjoy.... #PAIRINGGOALS

Jeff Olsen/ Owner of Industrial Eats & New West Catering sharing positive foodie vibes


​Until next time everyone.......


Kaena Wine Company


Time Posted: Sep 17, 2017 at 6:11 PM Permalink to International Grenache Day Permalink Comments for International Grenache Day Comments (2)
Vino Vaquera
September 8, 2017 | Vino Vaquera

Let's Talk About Brix Baby....

Aloha Kaena Friends & Followers!

Your Aloha Crew is proud to announce that our team survived the the long holiday about a total SCORCHER. At one point last Saturday, the temperature high in Los Olivos was recorded to be a raging 117 degrees! With one of the hottest weekends any of us could imagine, I myself feeling like I was going to pass out, it was time for some serious hydration.

With the temperatures reaching new heights, we decided it was the perfect time to talk about Bix and what role the levels play in the harvest/ winemaking process!


Named for A.F.W. Brix, a nineteenth-century German inventor, Brix scale is a system to measure the potential alcohol content of a wine before it's made by determining the sugar level. Each gram of sugar that is fermented will turn into about 1/2 gram of alcohol. The Brix (sugar content) is determinded and tested by a hydrometer or density meter, which indicates a liquid's Specific Gravity (the density of a liquid in relation to that of pure water).

Owner/ Winemaker Mikael Sigouin collecting early morning samples for Brix testing via Tierra Alta Vineyard (Ballard Canyon)


"When we talk Brix, we are looking for potential alcohol that is correlated by sugar. For roughly every two degrees Brix, there is an equivalent of 1% potential alcohol with the actual conversion rate being (1.8). So lets say if you pick at 24 brix, you should have a wine that is just above 12% alcohol. Along with flavor development, we then look at the pH and also make sure that the acid is in balance..then it's game on!" -Mikael Sigouin


"Basically, with the extreme heat the vines tend to shut off so there won't be much movement with sugar levels. What you do start to see is sun damage, leaves will start to fry and vines will become super water stressed. This means it is time to hydrate! Just like humans, the vines have to hydrate as well. If you are taking care of your vines right there should not be to much of a movement during a major heat spell." -Mikael Sigouin

Sauvignon Blanc from La Presa Vineyard is officially in the house!

With the warm weather continuing after the holiday weekend heat spell, the Brix rapidly picked up the pace once again. One of the first fruit picks of the week was the highly anticpipated Sauvignon Blanc from La Presa Vineyard. The tropical flavor profiles were extremely pronounced directly off of the vine offering hints of kiwi, star fruit, and passion fruit.



Viognier (Terra Alta Vineyard) = 23.1 BRIX

Albariño (La Presa Vineyard) = 23.7 BRIX

Riesling (La Presa Vineyard) = 22.5 BRIX

Sauvignon Blanc (La Presa Vineyard) = 23.7 BRIX


Mikael visiting the Kaena blocks via Tierra Alta Vineyard (Ballard Canyon)

It has been a crazy couple of weeks to say the least folks and your support and thirst for da kine keeps our spirits high and motivated. Get ready to see some amazing up and comming 2017 vintages!

Until next week Kaena fans.....


Kaena Wine Company



Time Posted: Sep 8, 2017 at 11:00 PM Permalink to Let's Talk About Brix Baby.... Permalink Comments for Let's Talk About Brix Baby.... Comments (2)