Santa Rita Hills AVA
Wine Dinner
Last year in April, I had the chance to visit Santa Barbara for the National Mondiale of the Chaîne des Rôtisseurs. While I was there I had the chance to visit multiple producers in Santa Rita Hills and greater Santa Barbara County, and attend some tasting panels and dinners paired with fantastic wines. I can say now, without hesitation, that Santa Rita Hills AVA is the most exciting wine region in California today.
Situated just north of Los Angeles, Santa Barbara is on a a tectonic plate that continues to slip further and further north. Consequently, it is the only valley in California running East-West rather than North-South, maximizing its exposure and coastal winds. Deep ocean currents smash into the breathtaking hills on the coast bringing cool fog that protects the vines planted just a few miles from the coast, allowing for one of the longest growing seasons in California. And further adding to its complexity is the soil, ranging from featherlight diatomaceous earth that is like chalky quicksand to sandy clay loam and sharp limestone cliff faces.
Best known for its Burgundian varietals like Chardonnay and Pinot Noir, as well as Syrah, Santa Rita Hills AVA has a temperature gradient running from the coast inland that is almost a perfect one degree Fahrenheit per mile, allowing a diversity of ripeness and styles. In a 90-minute drive we experienced 0-degree chilly fog, 90-degree sweltering heat, and 70-degree sunny, punishing winds.
It would be impossible to cover the variety and mindblowing complexity of all the wines we enjoyed (and have yet to experience!) in one volume, but we have slowly been collecting the best of the best and waiting on allocations for the past year. Please enjoy our plunder! — Colton H. Schara, Sommelier
First Course
Hamachi Crudo, Preserved Lemon, Zeroe Caviar, Red Sorrel, Mint Oil, Smoked Maldon Salt
Tyler, “Mae Estate”, Chardonnay, Santa Rita Hills AVA (2022) [94pts. Vinous]
Sandhi, “Romance Vineyard – Domaine de La Côte”, Chardonnay, Santa Rita Hills AVA (2019) [95-98pts.]
Second Course
Boudin Blanc with Moutarde au Violette over Puy lentils
Madson, “Barrique”, Gamay Noir, Santa Rita Hills AVA (2021) [95pts. Wine Enthusiast]
Third Course
Vịt Nấu Cam: Duck braised in Orange Juice with Ginger, Lemongrass, and Chilies
Melville, “Terraces”, Pinot Noir, Santa Rita Hills AVA (2020) [95pts. multiple]
Fourth Course
Charred Flank Steak with Black Olive Chimichurri, Matsuke Purple Potato Puree, Black Spanish Radish, Rainbow Carrot, Shiso Leaf Oil, Urfa pepper
Melville, “Donna’s Block”, Syrah, Santa Rita Hills AVA (2021) [98pts. Jeb Dunnuck]
Fifth Course
Mango-Passionfruit Mousse Cake
The Hilt, Botrytis Chardonnay, Santa Barbara County (2018) [Wine Club only]