Lavender Product Design & Production

Lavender is harvested by our Estate landscaping team when the flower of each plant has reached its full color. Each stem may ripen differently so hand harvesting is critical to the process. At Matanzas Creek Winery, lavender harvest fits beautifully into the wine growing cycle as the lavender harvest precedes the busy grape harvest and the Estate's garden needs at this time are minimal.

Following the lavender harvest, bunches of approximately 250 lavender stems are gathered and hung by our lavender production team to air-dry upside down. Fans blow cool air onto drying bunches that hang in areas covered by black tarpaulin. The tarp helps to retain the lavender aroma of each bunch. The potency of culinary lavender increase as it dries. Following the drying process, the lavender bunches are ‘beaten' against the sides of a large container, so that the dried flowers and seeds fall into the container. From these seeds our team hand crafts a variety of bath, body and home lavender products.

The remaining stalks (left after the seeds are removed) are called ‘straw' which is bound into bundles. From these stalks our team produces ‘grilling straw' which is soaked in water and used on a grill to infuse lavender flavors into items like poultry, lamb and vegetables.

Our lavender team hand-crafts distinctive lavender bath, body and home products year-round. These unique products are sought after by consumers across the country and are available in the Matanzas Creek Tasting Room, on our website and in a select few California spa and boutique locations.