It seems that I haven’t written enough about the wines from Sta. Rita Hills AVA and I’m not sure why. I live a couple of hours north of the region, but unfortunately, I haven’t visited more than once or twice. The first time, I had an epic tasting at The Hilt followed by another wonderful experience at Alma Rosa with Samra Rosa, winemaker, as our host. Now, this will change. Sent as samples were two wines, a Chardonnay and Pinot Noir, from Botella crafted by the iconic winery, Sea Smoke. I can’t wait to visit in real life.
Photo Credit: Botella
The Sta. Rita Hills AVA, one of the smaller AVAs in California, is found on the state’s Central Coast in Santa Barbara County. The eastern edge of Sta. Rita Hills is about four miles west of Highway 101 in Buellton and continues to the western boundary, about two miles east of Highway 1 in Lompoc. The southern boundary is the north side of Santa Rosa Hills, with the northern boundary at the south side of the Purisima Hills.
Close to the Pacific Ocean, its marine layer and afternoon breezes cover the coastal valley corridors between the Purisima Hills and the Santa Rosa Hills. Poor marine-based soils with a high amount of calcium and the Pacific Ocean’s cooling influence of fog and wind that moderate the heat of summer, blend to create the optimal environment for cultivating Pinot Noir, Chardonnay and other cool climate varieties.
The same conditions also limit vine vigor and crop yields resulting in wines with intense flavors, natural acidity and structure. Currently, the Sta. Rita Hills AVA is comprised of around 3000 acres of Pinot Noir and 500 acres of Chardonnay. About 140 acres of Sta. Rita Hills vineyards are planted to Syrah, Sauvignon Blanc, Viognier and other varieties.
Botella is named as an homage to the mineral-rich soil type of the Estate Vineyard at Sea Smoke and its neighboring vineyards in the Sta. Rita Hills. Both Chardonnay and Pinot Noir wines reflect the bright, sun-filled qualities of the coastal terroir and the ethereal elegance of fog-covered hills. At Botella, “winemaking techniques are designed to highlight purity and finesse. Earlier picks and shorter aging regiments allow both varieties to showcase their bright aromatics and vibrant energy” whereas at Sea Smoke, “our Estate wines invite a more patient approach to reveal their full potential over time.”
The two wines from Botella were exceptional and paired with a range of foods.
Elegant and complex, Botella Chardonnay 2024 ($45) is sourced from vineyards adjacent to the Sea Smoke Estate where light, ocean breezes and careful winemaking result in a pure wine boasting depth and restraint. Aromas of green apple, light lemon curd, salinity and minerality led to much of the same flavors along with subtle herbal notes and the slightest hint of oak. Vibrant acidity lifted the palate profile which offered a gentle, lingering finish. This beauty, paired with grilled salmon with a lemon butter sauce one evening, was aged for 10 months in 15% new French oak.
Aged for 12 months in 30% new French oak is Botella Pinot Noir 2024 ($55). Like the Chardonnay, grapes are sourced from neighboring vineyards of Sea Smoke. Winemaking consists of separate fermentations by block with delicate and precise cap management. A feature is that grapes spend less time on the skins, picks occur earlier to maintain bright aromas, barrel aging is shorter, and the impact of new French oak is lower. On the nose of the Pinot Noir, I found notes of earth, dark red fruit, and spice. Balanced with a textured mouthfeel, the palate showed notes of raspberries, red cherries, and a hint of vanilla. Bright acidity and moderate tannins lended structure and complexity to this memorable wine. Each sip complemented bites from an abundant cheese and charcuterie plate that included comte, brie, and goat cheeses as well as prosciutto and pate de campagne. Perfection!
Cheers! ~ Cindy
