Written by: Chloe Redmond, Executive Contributor
Executive Contributors at Brainz Magazine are handpicked and invited to contribute because of their knowledge and valuable insight within their area of expertise.
In 2001, Kaena Wine Company was born out of Mikael Sigouin’s unwavering love for Grenache, a passion that runs deep within his veins. As a boutique winery, Kaena carefully selects grapes from esteemed vineyards such as Tierra Alta Vineyard, La Presa Vineyard, and Larner Vineyard in the Ballard Canyon AVA, which are located on the Central Coast of California. These vineyards serve as the foundation for our exceptional wines, allowing us to craft the perfect expression of Grenache that showcases the true essence of the varietal.
Mikael, who proudly embraces his Hawaiian heritage, draws inspiration from his upbringing along the shores of Oahu. It is from this rich cultural background that the name "Kaena" was derived. Symbolizing the "potential for greatness," the name perfectly encapsulates the vision and ambition behind the Hawaiian-owned brand.
This pursuit of greatness has not gone unnoticed. In 2006, Wine Spectator recognized Mikael as one of the top 10 emerging Rhone producers, bestowing upon him the endearing title of The Grenache King. With a focus on Grenache, Kaena produces 2000 cases of Rhone and other varietals, each bottle a testament to Mikael's dedication to his craft.
Mikael attributes his remarkable success, growth, and beloved nickname to his unwavering commitment to creating handcrafted wines of unparalleled quality. However, he is quick to acknowledge the invaluable contributions of his wife, Sally. Her exceptional talents in design and management have brought the Kaena Tasting Rooms, located in both Los Olivos and Solvang, California, to life. It is in these spaces that wine enthusiasts can indulge in the original "Grenache King" experience, immersing themselves in the world of Kaena and its extraordinary wines.
Chloe Redmond of Vino Vaquera Consulting sat down with Mikael and Sally Sigouin to ‘talk story’ about their passion for life and the industry.
Aloha Mikael & Sally. We are so humbled to share your incredible brand with the publication! We understand that behind this label are stories of a deep-rooted Hawaiian heritage. Mikael, can give us a glimpse into how your cultural upbringing has influenced the tastemaker/creator that you are today?
Shoots! Basically, my (Mikael) Tutu "Great Grandmother" told her granddaughter, my mother, to have her baby at 17 years old being me. I was fortunate to grow up under the influence of two amazing women. My Tutu was half Hawaiian and grew up in Papakolea in the Hawaiian homesteads above Honolulu. She was an amazing woman respected by all as she had the Mana. She was a devoted Catholic but always had the other food in her Hawaiian heritage which she was very proud of. I spent much of my childhood in the kitchen with her watching her cook as she would teach me about my Hawaiian heritage and my ancestors. We never had much money, but Tutu was able to create amazing flavors out of simple ingredients. I can recall all the flavors and smells from the kitchen with Tutu which I believe has influenced me greatly as a winemaker.
Can you explain the significance behind the name Kaena?
Ka’ena was a shortened version of my given Hawaiian name “Ka’ena ai” which she said meant “potential for greatness” She always called me Ka’ena which means “proud or boastful”. She had 5 great-grandsons of which she gave us Hawaiian names as we grew into ourselves. Tutu was an amazing woman who could look into the future.
We understand that you both have a background in the F&B industry. Can you touch on this journey that helped to develop your palates and passion for wine?
I met Sally at my first fine dining job as a busser at the Pacific Broiler in Hawaii Kai. Wine was a big part of upselling and I was able to start cutting my teeth on wine at an early age. But what really set my passion off was working for California Pizza Kitchen in the early nineties. They had a very intensive classroom training of which multiple days were spent learning about different wines and the nuanced aromas and flavors as well as different regions and how they pair with different foods. I was immediately hooked! I was blown away how wine enhances food and vice versa. Wine became an insatiable journey.
Tell us about the pivotal time in your life when your passion for wine became a profession.
The pivoting point came on a visit to Santa Barbara to see Sally’s mom Sue. She knew I loved wine and wanted me to experience what Santa Barbara wine country had to offer. I was working for Calistoga selling water in the Bay area and reading wine encyclopedias from front to back and literally could not afford my satiable love of wine. It was tasting at Beckmen Vineyards in Los Olivos that changed my life. I loved the wines and was told the winemaker was looking for harvest help for the 1999 vintage. I called Steve Beckmen up and he said he had work but would like to meet me so I drove from SF to Los Olivos the next day to meet him. After a few short questions, I was hired. I started with Beckmen on October 4th, 1999 exactly 3 years later to the day that I landed in SF from Hawaii.
What makes Santa Barbara County wine thrive? Are there natural elements in the area that help to make the region stand out?
Diversity is what makes SB Wine Country thrive. We are truly a unique area apart from other regions in California as we have a true east-to-west mountain range that allows the cool ocean fog to come inland 30 miles cooling off the valley and slowly receding to allow the valley to warm up. This gives us amazing diversity in what we can grow from Bordeaux varietals in the east, Rhone varietals in the central region, and Burgundian varietals in the western region. We are also blessed with ancient marine soils and rocky alluvial soils in the eastern region. We can grow just about any varietal in Santa Barbara.
Mikael, we hear that you are locally known as the Grenache King! Can you touch on why Grenache became your primary focus?
I love Grenache! I fell in love with Grenache working with Beckmen Vineyards in 1999, it was the 1st year their new vineyard Purisima Mountain in Ballard Canyon came online. They had planted new Grenache clones originally sourced from Chateau Neuf du Pape, France. These new clones changed the face of Grenache in the USA. They were also being planted in moderate climates on limestone soils allowing for great expression of terroir. What I truly loved was the difficulty that Grenache gave it has an early bud break like Pinot Noir but it is slow to ripen and is generally the last grape to come in late in the season. I love the feminine nature of the varietal as it demands patience and respect. I was fortunate to be raised by my Great-grandmother and Grandmother who taught me those virtues. If you respect the feminine nature of the grape the payoff is amazing.
Why should a customer purchase from your brand(s) versus a competitor?
A: I am proud to have been making wine for over 24 years and put all of myself into my wines. I make wines for myself, drawing from my Hawaiian ancestry to create wines that will pair with the local flavors of Hawaii that demand wines with balance and finesse. I pride myself in creating unique, hand-crafted wines that are a true expression of the best Santa Barbara has to offer. As a consumer, first I truly believe in price to quality, and you can be assured you are getting an amazing wine that will please your senses.
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Chloe Redmond, Executive Contributor Brainz Magazine
Chloe Redmond is a leader in digital marketing, influencer partnerships, and social media management. A chance opportunity to work with Chopra Global (Deepak Chopra’s legacy company) in 2020 that left her with the understanding of how mindfulness and marketing can co-exist. She is dedicated in helping entrepreneurs reach their pure potentiality through intentional and intuitive marketing practices. Her mission: to teach others how to put their authentic self into play what targeting their niche and discovering creative partnerships.
