David Castle Berry

David Castleberry is the owner of Comptoir Wine Company and winemaker for Love & Terroir, a boutique wine label producing award winning wines from acclaimed vineyards in Santa Barbara. His Sommelier career culminated in being recruited by famed Sommelier and author Rajat Parr to direct the program at RN74, Michael Mina’s flagship wine destination. His breadth of experience encompasses Michelin starred restaurants, Five-Diamond resorts, casual bistros and boutique hotels peppered with stints in wine production.

David passed the Court of Master Sommeliers Advanced Exam in 2012 and is a Certified Wine Educator. Featured locally and nationally including: The San Francisco Chronicle, Wine & Spirits Magazine, Wine Spectator, Wine Enthusiast, The Sommelier Journal, and was finalist in the Chaine des Rotisseurs and Court of Master Sommelier competitions in addition to being named San Francisco’s Rising Star Sommelier in 2016.

David's relaxed approach to wine and food belies the depth of knowledge and experience that has developed a loyal following based upon the belief that hospitality is a holistic experience meant to be shared. He is deeply passionate about the communal elements of enjoying a meal or a glass. This encompasses what is being served, the artistry of the glassware and tabletop, to the stories interwoven with people behind them. Taste is deeply personal and he takes the time to partner with producers that represent the same values.

A native of Tucson, Arizona David spent eight years on Hawaii's Big Island and traveled extensively internationally before moving to California. In his spare time enjoys reading, hiking, cooking, cigars and the pursuit of the perfect espresso.


Get To Know David

What is your favorite wine region to visit?

Santa Barbara (followed closely by Burgundy & Champagne)

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What is your favorite class to teach?

All of them, I really love the enthusiasm and enjoy interacting with students.

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What's your most memorable wine experience?

Drinking Champagne out of plastic cups with my friend and mentor Chad Mellville on the hill of Hermitage in the Rhone Valley.

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Why did you decide to become an instructor?

I love wine and have had the opportunity to work with mentors that instilled humility, endless learning and passion. I'd like to honor them by continuing the tradition with other wine enthusiasts.

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What's your most memorable food and wine pairing?

Syrah and Texas BBQ, two of my favorite things that are amazing independently and unbelievable together. 

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What's the biggest challenge in your job?

Continuing to expose myself to the ever-evolving world of wine, change is the only constant.

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What other passions beside wine do you have?

Coffee, reading, cooking, hiking, Texas BBQ, cigars.

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Name some recent wine discoveries that you find exciting.

I love the availability of small/independent producers, unique varieties from distinct terroir and open-mindedness of the consumer, it's a really exciting time. I'm finding something new every day.

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What do you think is the most unappreciated wine or region in the world?

Portugal, the diversity of the people, wine, food, culture, it's pretty incredible. In the US, Santa Barbara, it's a great region to explore, the myriad of producers, styles and the camaraderie make it a very special place.

David's Favorite Blogs