Better understanding the Sta. Rita Hills appellation has been a project of mine for a while now (before a certain global pandemic threw a very heavy, very rusted wrench in those plans). My postgrad job working at a local tasting room in Santa Barbara had convinced me that I knew next to nothing about the wheres and whens and whos of the wines I was selling. Names like Brewer-Clifton, Sanford and Au Bon Climat that I grew up seeing my parents enjoy in the 1990s and early 2000s, my 9-year-old eyes level with the kitchen countertop, were an early inspiration and pointed me towards the Sta. Rita Hills as a great place to start.
