Lilly’s Taqueria

Lilly’s Taqueria, Santa Barbara

Sharing the name of your favorite taqueria in Santa Barbara is just as likely to stir up a heated debate with any locals within earshot as discussing the two most observed party conversation stay-out zones of religion or politics. But I’ll put my stake in the ground and gladly exclaim that when it comes to tacos in Santa Barbara, nobody comes close to Lilly’s Taqueria. How a food so basic can be so good is one of life’s imponderable mysteries – tortillas, meat, white onion, cilantro, and hot sauce. Anything more and it’s not a taco in my book. But the best tacquerias have that magic formula, and it’s present in spades at Lilly’s.

Taco Perfection at Lilly’s Taqueria, Santa Barbara

Two sure-fire signs of a great taqueria were immediately present upon approaching Lilly’s – a line out the door, and one thing on the menu: tacos. That menu is not without its surprises, however. If you’re an adventurous eater, there’s plenty to explore at Lilly’s in your choice of meat, with lips and eyes the most extravagant. But if you’re not the adventurous type, don’t let the anatomy lesson menu scare you away – the adobada (marinated pork) is easily some of the best I’ve had, and the asada is quite spectacular as well. And if you’re ready to tiptoe into some new taco territory, try a cachete (cheek) taco – one taste of this impossibly tender but flavorful delight will have you coming back for more. The savory and flavorful meats and sauce, perfectly tender yet firm tortillas, balanced with crisp, fresh onions and cilantro – this is traditional taco greatness defined.

Taco Magic in Work at Lilly’s Taqueria, Santa Barbara

Happily, Lilly’s is located within easy walking distance of some of the best hot spots along the Santa Barbara Urban Wine Trail, so if you’re looking for a late lunch spot to balance out a couple of wine flights, this is one place not to be missed.


Lilly’s Taqueria

310 Chapala St.

Santa Barbara, CA 93101

Open Monday, Wednesday and Thursday 11-9
Friday and Saturday 11-10
Sunday 11-9:30
Closed Tuesdays

Interview with Richard Sanford – Alma Rosa Winery & Vineyards

Alma Rosa

Legend. Pioneer. Vintner’s Hall of Fame inductee. Heady labels indeed, but Richard Sanford embodies every one of them, even if he hasn’t always been comfortable with the connotations that come with the labels. “I always think of a pioneer as having a long white beard, so I always sort of poo-poo’d that, but the reality of it is that I am a pioneer, so I’m recognizing that now.”

Through the course of a morning interview with Richard at the creekside offices of Alma Rosa Winery, I was struck by the humbleness of this giant in the wine industry. Here’s a man who has been through it all – the tough early days when all the attention in California wine was focused on Napa Valley, the success of establishing Sanford & Benedict vineyard and Sanford winery as top tier California institutions, the conflict and ultimate divorce from his namesake winery after entering into an ill-fated partnership, and the resurrection of his own wines through Alma Rosa Winery & Vineyards. And through all of this, Richard Sanford remains as he began – a steward of this blessed piece of wine country, steadfast in the principles he believes in, unfazed by the disappointments of his past, and optimistic about the future of the Santa Rita Hills appellation and Santa Barbara County wines.

El Jabali Vineyard - Alma Rosa Winery

When Sanford planted the first vineyard in the Santa Rita Hills in 1970, he was not only pioneering what has now become the most widely acclaimed AVA in all of Santa Barbara County, he was doing it without a whole lot of support from folks in his home base of Southern California. “I’ll always remember that so many people that I spoke with said ‘it’s a dumb idea’. But there was a gentleman named Ben Huey that I did some sailing with, and he was the only person who said, ‘Hey that’s a great idea, Richard. That’s something you should do.’ I think the importance of having support from people who you respect is so important. To branch out and do something a little bit outrageous – not everybody accepts (that). So it was great to have the support of at least one person, and I always feel very good about his support, because it was true that he saw my enthusiasm… so that was very important.”

Although born in Hawaii, Sanford grew up in the coastal Portugese Bend neighborhood of Rancho Palos Verdes in Southern California in the 1950’s. Now the land of multi-million dollar homes and the Trump National Golf Course, Sanford enjoyed a much more pastoral setting in his youth, working with a farmer growing garbanzo beans in the nearby hillsides.  “I was working on the tractor, and I’d go surfing in the afternoon when I finished. It was really a wonderful life. There was still lobster there at Portugese Bend, and red abalone. We’d just wade into the water and get red abalone right off the rocks.”

This connection with nature would draw him back in unexpected ways following a tour of duty in Vietnam in the 1960s. “For me personally, it was a very exciting time. It was almost a spiritual journey. I got into this after having come back from the Vietnam war, and I faced the rejection that all the other soldiers faced coming back from that, and so I in turn rejected the culture that had sent me to war and decided to do something a little counter-culture. To be out here, being involved in agriculture was a great healing experience. I had an opportunity to start off with a clean slate, to start all over again from a philosophical perspective, and I developed a very important connection with nature. There was no electricity out there, so I lived with gas lights for about six years – running the tractor and getting the vineyard established.”

Spirituality and respect for nature comes alive through his viticulture and winemaking practices, most notably in his adherence to organic farming practices for more than 30 years, long before it was fashionable to do so. “Organic is a matter of the convention of the time. I was using chemicals when I started out, but then I started wondering, what’s happening to all these tons of chemicals that we are spraying into the environment? I felt that the reality was that these chemicals were getting into our groundwater system, and poisoning us. We were eating out of an organic garden at the time, and one day Thekla said ‘Well Richard, why don’t you just start growing the grapes organically?’ and I thought, well that might be a big challenge. So finally we decided to pursue it, and within two years we had weaned ourselves off of all chemicals, and we’ve been organic ever since.”


Future Wine Greatness at Alma Rosa

And what’s the secret to being a successful organic grape grower? “I think the thing I’ve recognized in organic farming is that the farmer has to believe that it’s possible. So it’s really largely mental. People become fearful about it, because they’re not able to use all these fancy chemicals. In organic wine growing, we can use elemental sulfur, …beneficial insects depending upon what the circumstances are, flower beds for “good bugs” to nest, because if you have a large good bug population they can overcome the bad bugs. So, again it’s a matter of being in balance, and that’s the critical thing.”

At first, this was not something he was broadcasting very loudly to the wine community due to apprehensions about organically grown grapes and organic wines from oenophiles and the wine press. “I was very shy about saying anything about organic, because wine connoisseurs didn’t like organic wine.” To be clear, the Alma Rosa wines Sanford is currently producing can’t be labeled organic due to the odd law that prevents any winemaker from labeling their wines as organic if they add sulfur dioxide to the wines in order to prevent premature oxidation, even if the grapes themselves come from certified organic vineyards like those from Alma Rosa.

Richard Sanford

But he’s no longer bashful about proclaiming his faith in organic farming. Sanford became such a strong believer in the importance of organic viticulture that after forming a partnership with the Terlato Wine Group under his namesake Sanford Winery in 2002, he essentially walked away from the business over it three years later. “We got involved with some partners who we felt had a different value system. We were always committed to farming organically, and some of the partners weren’t. They were more bottom line oriented. It costs about 10% more to farm organically, and I think its an important investment in the future. Some people were thinking that you shouldn’t give that 10% away.”

After that difficult separation from Sanford Winery, Richard was once again faced with starting anew. His latest creation, Alma Rosa winery, was started soon after leaving Sanford in 2005, and is now in full swing and producing some fantastic wines. “When I chose to start Alma Rosa, I thought to myself, ‘We’re in this wonderful region, this cool growing climate, we have very bright acids and beautiful fruit. Let’s create these new wines which are a reflection of the quality of fruit from the place.’ And so that’s why these new wines of Alma Rosa recognize the acid of the cool climate, and the fruit of the cool climate.”

2007 Alma Rosa Chardonnay - El Jabali Vineyard

The Alma Rosa wines we’ve had the pleasure to enjoy are right on target with Richard’s description. The flagship Pinot Noirs from La Encantada vineyard carry a bright, fruit forward profile that’s balanced very nicely with the crisp backbone supplied by the acidity of the wine. This balance of gorgeous fruit and well defined structure results in a very enjoyable Pinot Noir.

And as good as the Pinot Noir is for showing off the terroir of Santa Rita Hills, Sanford’s white wines of Alma Rosa are where this “bright acids and beautiful fruit” approach to winemaking shines through most clearly. Across the board, Alma Rosa’s white wines do not go through malolactic fermentation, so you’ll find delightfully crisp wines with sharp acidity. We enjoyed a 2007 El Jabali Chardonnay while finishing this article – a wine with a zesty, citrusy nose; lemon and green apple flavors which framed a light and crisp texture, while a slightly yeasty background provided just enough roundness to balance things out; followed by a surprisingly long finish. To make a Chardonnay with this lean of a profile – no malolactic fermentation, and clearly a very light touch with oak barrel treatments – and to pull it off with such grace and complexity, you’ve got to have confidence in the fruit. Wines this chiseled and defined, while retaining a rich depth of fruit character are what reminds me that Santa Rita Hills remains the best example of a premium cool climate region in Santa Barbara County, and I dare say one of the best in California. Clearly, Richard Sanford and his winemaking team at Alma Rosa have become masters at bringing out the character of this unique slice of California wine heaven.

Besides being a pioneer in the viticulture of Santa Rita Hills, Sanford has also been a long-time ambassador for the region as it gained notoriety in the global wine scene. “Even though we made really fine wine right off the bat, there wasn’t the knowledge in the country about this area as a quality wine growing region. By differentiating ourselves as the Santa Rita Hills, we’ve established the appellation as the cooler growing area of the Santa Ynez valley. And the focus of course has been on Pinot Noir and Chardonnay – these cooler coastal varieties with high acids. So I spent a lot of time proselytizing for the area, spending time in New York and Chicago, and saying ‘Hey, this is what’s happening out in the west’.

As the unofficial mission of SBC Wine to connect Angelenos with their local wine culture, we were curious how Sanford viewed the relationship of Los Angeles wine drinkers with Santa Barbara County. “Well, unlike Napa Valley, which already had a pedigree (when I started), this area didn’t, and so it took a long time to develop. I’ve been talking about the area for forty years, and finally I’m pleased that people from the Los Angeles area recognize the quality of wines coming from this region as the people in the Bay area recognize Napa Valley. So it used to be that people were going to ‘the wine country’ and they’d fly right over us. So I’d say ‘Oh, you’re going to the other wine country’.” Well here’s just one more great reason for wine lovers of Los Angeles to stay close to home.

Richard’s induction into the Vintners Hall of Fame at the Culinary Institute of America, Greystone in February was a formal recognition of what everyone in the business already knew. Richard Sanford is a pioneer of the Santa Rita Hills AVA, and is largely responsible for the recognition of the region as a source of top tier Pinot Noir and Chardonnay. Here stands a man who had a daring vision to produce premium quality Burgundian variety wines in California; who did the research to find the best area to carry out that vision; who was steadfast in his belief of that vision despite long odds;  who carried it through to fruition; and who came to believe that being a good steward of the land was essential to sustaining the very thing that he had helped create.  Richard’s way may be becoming lost in the big business shuffle as the wine industry matures. But here’s one writer who is glad to have met this true legend of the Santa Barbara County wine world, and who’s hoping that future generations of winemakers will emulate this elegant and nuanced approach to wine.


More Q&A with Richard Sanford:

Q: Besides being good stewards of the land with organic farming, do you think it brings elements to the wine that wouldn’t otherwise be there?

A: “I think organic grapes speak to place, more than anything. And Pinot Noir particularly is expressive of place, so what you’re tasting in Pinot Noir is really the place that it comes from.”


Q: Winemaking is sometimes described at one extreme as just getting out of the way of the grapes expressing themselves, or at the other extreme as master craftsmanship. Where do you lie on the continuum?

A: “I think the important thing is to focus on the quality of the grapes. It’s hard to make fine wine out of a less than fine grape. Now, you can screw up a good grape, too. I think that typically winemakers tend to over process.  The most important thing in winemaking is patience, and not processing. Particularly in the case of Pinot Noir, because it tends to bruise rather easily – it becomes oxidized. There are some varieties that are more tolerant of processing.


Q; We heard you just sold the famed La Encantada vineyard to Hillside Road. What brought that about?

A: “My wife and I planted La Encantada – we planted close to 500 acres over the course of time – and the La Encantada vineyard was over 100 acres of Pinot Noir. And when we left Sanford winery we kept that vineyard because we had planted it ourselves. We had planted it to provide grapes to Sanford Winery, but Alma Rosa didn’t need 100 acres of Pinot Noir. It turns out there were some young people who were interested in being in the wine business, and it made more sense to sell the vineyard and identify the rows and blocks that we wanted our grapes to come from and commit to purchasing those back. And so it was purely a business decision to be able to enjoy the grapes, and not have the responsibility of farming.”


Q: Are the new owners going to continue organic farming practices?

A: “Yes. It was a critical element (of the sale) that these people are committed to organic farming.“

El Jabali Vineyard - Alma Rosa

The Chardonnay Symposium

Ah, Chardonnay! Loved and cherished by so many, and yet dismissed, even derided by so many others. A recent dining experience was, in my mind, emblematic of the challenges that Chardonnay faces with the newest generation of wine drinkers.

Santa Barbara Wine Festival

Wine Festivals are unapologetically hedonistic affairs. Any thoughts about the screen door that needs fixing or the lawn that needs mowing must be cast aside, so as not to spoil all the goodness that awaits. Enter the festival, and enter into a state of indulgence. Feeling guilty? Nah – this is what it’s all about! The Santa Barbara Wine Festival is a playground for bon vivants, an indulgence that is relaxing, educational, and convivial all rolled into one.

2008 Tyler La Encantada Vineyard Pinot Noir

2008 Tyler La Encantada Vineyard Pinot Noir

2008 Tyler La Encantada Vineyard Pinot Noir

Tyler wines have a pretty stellar reputation for a label that’s only been around for a handful of vintages. Combine a focus on Pinot Noir and Chardonnay only, sourcing fruit from many of the top vineyards in Santa Barbara County, a deft hand in the cellar from winemaker Justin Willett, ultra-limited production, and appearances on wine lists of many of the top restaurants in Los Angeles and San Francisco, and you’ve just described a highly sought after product. Although not terribly easy to find (we bought our bottle at Wally’s), our first impression is that Tyler is definitely a label worth seeking out (pssst – he’s got a mailing list).

Alright – enough hype – let’s get to the wine. The La Encantada vineyard is an organically farmed vineyard in the Santa Rita Hills AVA, developed and managed by Richard Sanford at Alma Rosa (Note – we recently learned that Richard Sanford has sold the vineyard to Hillside Road, but the word is that the new owners are dedicated to maintaining the organic status of the vineyard). I’ve had plenty of Alma Rosa Pinots from La Encantada, and have always been impressed by how “pretty” the wines have been. Pretty in a Pinot Noir for me means a more floral nose and a palate dominated by fresh, beautifully textured fruit. In comparison, there’s lots of great Pinot Noirs that bring a more earthy, mushroomy quality to the fore, but this has not been typical for La Encantada.

So what did we find in the Tyler? La Encantada – all the way. Perfumed and floral background on a nose that’s dominated by fresh cherry and raspberry. Beautifully light bodied wine, but the flavors are quite robust, and backed with high acidity that brings a crispness and sizzle to liven the palate. Bright raspberry and cherry fruit dominates this wine. It may sound plain, but it’s pulled off so well that it’s actually quite dazzling. Pure fruit expression with nothing to get in the way.

Lack of heavy tannin means this wine is ready to drink now, but laying it down for a few years will surely elevate the beauty of this wine to another level. $50


2009 Kunin Phoebe 2.0 Alisos Vineyard Rosé

2009 Kunin Phoebe 2.0 Alisos Vineyard Rosé

2009 Kunin Phoebe 2.0 Alisos Vineyard Rosé

Typically thought of as summer sipping wines, Rosés continue to struggle to find their audience in the U.S. – especially with men. Well here’s one motorcycle-ridin’, rock n’ roll-lovin’ man who’s not afraid to drink the pink stuff, and this Grenache Rosé from Kunin is a great example of why Rosés have to be a part of any wine lover’s arsenal.

The 2009 Phoebe 2.0 from the Alisos Vineyard is more reminiscent of an earth-driven Rosé from Bandol or greater Provence than the more fruity versions typically found in California. Rose petal and wet stone on the nose, this wine is bone dry with a stony, flinty structure that supports a restrained fruit palate of white raspberry, white grapefruit and watermelon. Light acidity and a crisp finish both add to the delicateness of this wine. As you might guess, the Phoebe 2.0 is a great wine to pair with food. We had this with a spicy chicken sausage, olive and cheese lunch, and the wine provided the perfect palate cleanser between bites.

While maybe not the best stand-alone sipping Rosé, it’s refreshing to find a SBC Rosé that has the finesse and structure to make it a knockout summer food wine. Drink it now – $18.

Interview with Ryan Zotovich – Zotovich Family Vineyards

Zotovich Family Vineyards

Attending wine tasting events can sometimes feel like an exercise in defining shades of gray. Each new table represents the possibility of a palate-rousing experience that sets this winery apart from the pack. Yet so often, it ends up being a very pleasurable, but uninspiring experience in which I find myself trying in vain to discern the standout qualities from one producer to the next. And so it was with the latest incarnation of the STARS of Santa Barbara event at the Peninsula Hotel in Beverly Hills in January. After some great tastings at many of the SBC superstars present at the event, I found myself wading through six tables of perfectly respectable, but frankly forgettable wines. I was about ready to pack it in for the night. And then I happened across Zotovich Cellars.

The flight of wines that Ryan Zotovich was pouring that night started off with a bang and just kept on delivering until the very end. The 2010 Viognier – carefully chilled to highlight the racy acidity that provided a solid backbone for bright pear and lime flavors coupled with a honeyed, even finish – this wine just sang.

This was followed by a 2008 Pinot Noir with gorgeous black cherry fruit as it’s basis, a solid earthy undertone, slightly smoky tannins and hints of anise – this made the whole night worthwhile.

When I heard Syrah was the last pour, I would have been happy with mediocrity. Two hits out of three ain’t bad. And yet, here again was an outstanding wine – spicy yet finessed, priming the nose with dusty pepper and white rose, and then revealing robust fruit that is unmistakably Syrah, but with a restraint that allows the full complexities of the wine to unfold and reveal itself. This wine will make a Syrah lover out of anyone.

Ryan Zotovich

Ryan Zotovich

This just emerging wine maker in the Sta. Rita Hills became the hit of the night for me, and in very respectable company, I might add. I was pleased to visit the Zotovich tasting room in the Lompoc Wine Ghetto a couple months later to not only confirm my prior assessments of the quality of the wines, but to meet Ryan Zotovich once again and set up this interview.

Zotovich Cellars is in its early days, and in a transitional period that will be undoubtedly scrutinized in the coming years to see in which direction it trends. After spending time with Ryan, it’s clear that he’s on a hot streak, with a string of events that have matched good fortune with hard work to put Zotovich Vineyards on the fast track to becoming another top site in Sta. Rita Hills, and Zotovich Cellars as a top producer of Burgundian and Rhone varietal wines.


A Vineyard on Solid Footing

We met Ryan on an overcast morning at the Zotovich vineyard which is positioned quite squarely in the middle of the Sta. Rita Hills appellation. Owner Steve Zotovich (Ryan’s Uncle) initially wanted a premium Cabernet Sauvignon vineyard site, but ended up deciding to focus on Pinot Noir instead, and purchased the vineyard in 2004. Ryan explains, “We felt like in 2004, Sta. Rita Hills was just on the precipice of gaining greater recognition in the wine world. Of course Sanford had been here for a long time, and there were some other established names with Sea Smoke and Brewer-Clifton. But most of the vineyards here were planted in ’98 or ’99, with first vintages in 2001. I tried them and was really blown away by how good they were. So there was obviously a lot of potential here. At the time the land was also a lot cheaper than it was in Northern California. So all of those things, combined with the uniqueness of the topography made Sta. Rita Hills a natural choice for us.” It didn’t hurt that their timing was perfect, closing the deal just months prior to the release of Sideways, which soon had the effect of wildly inflating prices for vineyards in the area.

Zotovich VineyardThe Zotovich vineyard is a 30 acre site which features sandy, well drained soils that might come as a surprise considering its location at the base of a hill. “Normally you wouldn’t want a flat land vineyard with a hill behind you, because you’d be concerned that the vineyard would be all hill deposit with very rich soil, and you’d be fighting vine vigor, but that’s not the case here. The sandy soils are really well drained and allow us to precisely dial in our water stress.”

As Ryan was pursuing his wine education (more on this later), the focus for the business was squarely on developing the vineyard. “Building the vineyard by linking it with really good, competent wine makers that are making great wines was our first step. So now we have Tyler Winery with Justin Willett – one of the first to do vineyard designated Chardonnays from here, plus we have Paul Lato, Brewer-Clifton, Rick Longoria, Dragonette and Kenneth-Crawford all sourcing fruit from us.” If you’re not familiar with these names, you should be. Quite a lineup of producers, which speaks volumes about the quality of the fruit coming from the vineyard.

While those first steps have yielded early success, there’s plenty more in the works. Building up the clonal diversity in both the Pinot Noir and Chardonnay programs has been a top priority, and next on the list will be to add some new blocks of own-rooted, head trained Grenache and Syrah to fill out the Rhone program as well. Under the careful guidance of Ryan and the vineyard management team brought in from Coastal Vineyard Care, the emphasis is very squarely on producing grapes that are a true expression of the vineyard.


Journeyman of the Stars

Ryan Zotovich

Ryan Zotovich Explains Grafting Technique

Let’s get the obvious out of the way – Ryan Zotovich is a young winemaker. There are active winemakers in SBC that have been making wine longer than Ryan has been alive. After experimenting with an education in computer science – “hated it”, Ryan quickly switched gears to pursue his wine making education at Cal Poly San Luis Obispo. An internship with Palmina during his final year in the program started another string of good fortune that primed him with winemaking experience from two of the top Pinot Noir producers in Sta. Rita Hills. “In ’06 I was interning with Palmina, and a little bit at Brewer-Clifton”, Ryan said. “After the first harvest Steve Clifton asked if I’d like to come aboard full time, which I was of course very excited about. I was commuting from San Luis Obispo to Palmina every day, which was horrible, so Steve said ‘Hey – why don’t you stay with my friend, he lives 30 seconds from the wine ghetto, and you won’t have to deal with that commute.’ So I went over there and it was Victor (Gallegos – wine maker) from Sea Smoke! After harvest in ’07, Victor offered me a job at Sea Smoke, and Steve said ‘you have to take this’, so I moved on over. My big goal out of school was to work for a couple of the top Pinot Noir producers in the area, and with Brewer-Clifton and Sea Smoke I had done that in very short order, so I was very fortunate. Lots of hard work went into that as well, but I was definitely very lucky”.

Asked about the biggest takeaways from working with such top names in Pinot Noir in SBC, Ryan was quick to point out the differences in winemaking between the two. “I was able to see both ends of the spectrum when it comes to approaches for Pinot Noir – Brewer-Clifton with a lot of stem inclusion, and a non-interventionalist approach; and Sea Smoke with hand sorting of all the berries, removing all the stems, all the jacks, to get pure expression of the fruit.” And where does Ryan land in the spectrum between the two? “I think I’m a healthy balance between both of them. I’m not looking to make a huge Pinot Noir, but also not a thin, light wine either. I’m really shooting for a pure expression of Pinot Noir that’s indicative of the Zotovich Vineyard – a lush, well structured, but elegant wine with a little bit of that juicy fruit quality.”


A Cellar in Transition

Zotovich Pinot Noir

2007 Zotovich Sta. Rita Hills Pinot Noir

While Ryan was off pursuing his education in winemaking – both formally and on-the-job with Brewer-Clifton and Sea Smoke, the Zotovich Family Vineyard was already selling fruit to other producers starting in 2004. After Steve Zotovich produced a few barrels of wine with the Zotovich label in ’05 and ’06 under the direction of Mac & Russell from Barrel 27, in 2007 the production expanded to a couple hundred cases. Following that initial effort, Ryan explained the transition for Zotovich Cellars wine production program to the present, “In 2008 Barrel 27 moved to Paso Robles, so my uncle was trying to figure out what to do to continue the label. I talked to Steve Clifton about making the wines, and he was very cool with the idea. So Steve made the ’08 and ’09 vintages, and I took over the winemaking duties in 2010.” Having the relationships to get as talented and renowned of a wine maker as Steve Clifton to produce the early vintages was another great move for the Zotovich label, and one that is clearly reflected in the wines themselves.

While the 2010 Viognier is currently the only released wine with which to judge Ryan’s winemaking abilities, it’s certainly an excellent one. Having been produced from what was by all accounts a very challenging year in the vineyard makes the wine all the more impressive. I don’t imagine we will be the only people anxiously awaiting the release of more of the 2010s to flesh out how Ryan’s first cut at winemaking on his own will turn out. Touring the Zotovich tasting room in the Lompoc Wine Ghetto also made plain that these early vintages from Ryan will entail a fair bit of experimentation, as he discussed the various cooperage he has been using in search of the perfect varietal and oak combinations.

Only time will tell, but with an emphasis on fastidious attention to detail in the vineyard and the cellar, I’m betting on great wines coming from this rising star wine maker in the near future. Don’t let Ryan Zotovich’s youth and good looks fool you. This guy means business.

Zotovich Tasting Room

Zotovich Tasting Room - Lompoc Wine Ghetto

More Q&A with Ryan Zotovich

Q: It’s apparent from your Uncle’s ownership of the vineyard and winery, and your Dad’s manning of the tasting room this morning that this is a family affair. Do you come from a wine family?

A: “I was always told that my grandparents on both sides made wine, even during prohibition; and I’m Serbian, so if you go to Serbia pretty much everybody is making wine. It’s in our blood, but the program here stems from my family’s mutual interest in wine. Obviously I got a degree – that’s how involved in wine I was, where I wanted to learn how to grow it and make it by getting a degree at the professional level. My Dad and Uncle have always just really been into wine, and always wanted to get into winemaking, but realized that they needed to have other jobs in order to afford to do this (laughing).”


Ryan Zotovich

Ryan Zotovich

Q: How early did you realize that winemaking was something you wanted to pursue?

A: “I had grown up with wine and wine was always on the table, so my Dad was pretty good about making me try different things. At an early age I was exposed to a lot of high end wines like Sea Smoke, Turley, Justin, Brewer-Clifton, Caymus – that’s the kind of stuff that my Dad and Uncle really liked, so for me growing up with that I always thought it was really cool, and wine was always in the back of my mind. Then I went through this weird phase after High School where I went to San Diego State and wanted to be a Computer Science major, and just hated it. I came back and realized that I can’t work inside an office. I wanted to be outdoors, so I was looking at agriculture, and all roads kept leading back to this. That’s when I really started appreciating wine. Before I was just drinking wine to drink and enjoy it. Now I was taking a step back and I felt my palate all of a sudden did a 180, where I could actually appreciate a wine for what it was. I would try a (Brand X) and compare it next to something else, and think ‘this is way better – so why?’. I wanted to know how a great wine came to be like this. It spurred my curiosity.”


Q: Everyone has their “a-ha” moments with wine. What were yours?


A: “My family used to go to the Formula 1 races at Indianapolis Motor Speedway, and when I went there after turning 21, it was kinda cool being able to actually drink wine in a public setting. My uncle bought a ’95 Caymus that we were having with dinner. I had just come back from San Diego, and didn’t know what I wanted to do, and was there drinking the wine and thought ‘This is it. If I could do this, it would be really awesome’.”


Q: What do you see for the future of Sta. Rita Hills as a wine producing region?


A: “I think we’ve just hit the tip of the iceberg as far as potential in Sta. Rita. Rick Longoria, Richard Sanford, Bruno (D’Alfonso), Wes (Hagen of Clos Pepe), Peter Cargasacchi – all those guys started this AVA, and they’re all very important in terms of where it goes from here. But now there’s this new breed of younger wine makers that are learning from what they did, seeing where the vineyards are going, and putting their hand print on the area. So now we’re moving forward with that. The wine market is also evolving – there’s a younger generation that’s being drawn to wine. It’s up to us to make wines that are really good, and then captivate that audience and bring them into the wine world. I think that’s what my generation of winemakers is trying to do with the area here. But the potential for Pinot Noir in Sta. Rita Hills is – I don’t know if it’s ever even knowable, it’s such a great area. It’s only going to gain more and more strength.”

Q: Tell us about your time working for Steve Clifton.


A: “I knew Steve back in ’04 when we started the vineyard and I was at Cal Poly, so it was really cool to know him and have him as a mentor. At Cal Poly they have a mandatory internship as part of the program, so in ’06 I did my internship with him. Right after harvest in ’06 he said ‘I want you full time’, and I worked with him through the harvest of ’07, at which point Victor (Gallegos) at Sea Smoke offered me a full-time Assistant Winemaker position, which I very happily took (laughing). But Steve Clifton was a great mentor and really taught me a lot. He’s still a really good and close friend of mine.”


Q: We noticed that your Syrah is more retrained than many of the Santa Barbara County Syrahs we’re used to. Tell us what you’re shooting for with the Syrah.


A: “Well there’s not a lot of people doing Rhone varietals in Sta. Rita Hills. It’s been a Pinot Noir and Chardonnay region, but for me the Syrah does very well here. It’s a cool climate Syrah, so a lot of spice, a lot of pepper, but we don’t get super ripe. It’s a struggle to get it over 24 or 24-1/2 (Brix), so you’re picking early with high acidity levels. So we create a very fruit forward wine, not a concentrated fruit but more of a fresh fruit with great acidity to back it up. It’s a leaner, more elegant Syrah.”

Nursery at Zotovich Family Vineyards

Nursery at Zotovich Family Vineyards

Q: What other big decisions are you looking to make at the vineyard in the near future?

A: “In terms of grafting, we’ve got two blocks that we just grafted over to Clone 954 Pinot Noir. We’ve also introduced three different Chardonnay clones as well, so we’re adding clonal diversity to the Chardonnay program, and a little bit more to Pinot Noir. With that clone, we also have (in Pinot Noir) 113, 114, 115, 2A, 667 and 777.  Up on our hillside we’re going to introduce some own-rooted, head trained Grenache – kind of an inter-mixed field planting of Grenache, so I’m really looking forward to that.”


2010 Longoria Clover Creek Vineyard Albariño, Santa Ynez Valley

Albariño may not be a familiar wine for most people, but these whites originally from the Rias Baixas (REE-us BUY-shass) region of Northwestern Spain offer up some fantastically vibrant wines that are great on their own, and are excellent matches for shellfish. While Spanish varietals are not a common feature of wine makers in SBC, Richard Longoria has been producing very respectable vintages of Albariño and Tempranillo since 2003.

The 2010 version is fresh, vivacious and crisp, but also very flavorful and satisfying. This wine is not overly complex, but it’s damn good. Bright aromas of white peach, lemon-lime and rose petal mingle with hints of fresh cut grass. Honeydew melon, lemon-lime, and apricot flavors combine with light minerality, racy acidity and a surprisingly long finish. Drink it now – $23.


About Us


John Stanley - Founder and Editor of SBC Wine

What we do:

Quite simply, we are your everyman’s guide to all that’s good in Santa Barbara County wine country. We explore the people, places, food and most of all – wine – of this gorgeous corner of the wine world. We sift through the wineries and tasting rooms of SBC, and only bring you information about what we consider to be the best of the best. Unless it truly excites and inspires, you won’t read about it here. We aim to provide a connection – to the places, the people, and the wines of this amazing region. It goes without saying that we have no financial stake in any of the wineries or businesses that we review, and that if it ever becomes the case, that we will fully disclose that relationship so you can be confident of our impartiality (or potential lack thereof).

What we don’t do:

We don’t do wine ratings – period. No stars, no 100 point system, nothing. There’s been plenty written about this, but let’s summarize by saying that whatever value was introduced by systematically rating wines has taken on an importance that vastly overstates the quality and enjoyment factor of a select few wines – some of which are not deserving of such stature – while casting into the morass a much larger population which are at a minimum very enjoyable, and are often exceptional wines. We’ll gladly filter out the merely average from the great and exceptional, giving you the advantage of narrowing your drinking pleasure to wine makers who are producing some high quality wines. But after that, it’s ultimately up to you to explore your own sensibilities and figure out what you really appreciate in wines.

We don’t have a corner on the market of good taste. There’s plenty of room for a variety of voices, styles and sensibilities about what makes a good wine. The diversity of wine is what makes it so fantastic. At its core, wine is anti-formulaic, anti-homogeneous, even a bit anti-social. It wants to stand on its own, and be proud of its own personality. That’s something to be celebrated, not dissected and thrown aside just because it’s different. Having said that, it’s also equally clear that some fairly bright lines can be drawn between wines that are at least attempting to be respectable representatives of their varietal, and those that are carelessly grown, carelessly constructed, or just executed poorly. Flat or flabby wines that lack varietal character simply won’t make the cut with us.

We don’t bash. I’m at least attempting to be a good representative of my upper-midwestern upbringing, where I was raised with the ethic of “if you don’t have something nice to say, don’t say anything at all”. I’m hoping that silence about some of our less impressive experiences will say enough. But please realize that there are well over 200 wine producers in Santa Barbara county, and that mix is changing every year. Have we tasted all of them? Absolutely and definitively – NO. Are we trying? Yes. We’ll get there eventually, but in the mean time we hope that what we have reviewed provides plenty of opportunities for wine exploration, and that we can provide enough guidance to make wine traveling or purchasing choices more knowledgeable, more enjoyable, and more fun!

More about John:

I’ll admit it. I was a beer man for the entirety of my first thirty years on this planet, and not necessarily good beer, either. Let’s put it this way – I’ve probably consumed more Old Milwaukee than I have water.

But about ten years ago I started getting into wine, and it wasn’t long before I realized that there’s something very magical about wine. My passion grew, and soon I was exploring some of the local wine regions, and instantly fell in love with Santa Barbara County. As an Angeleno, I was absolutely amazed to find this drop dead gorgeous piece of country right up the road from Los Angeles (by LA driving standards, anyways). And to top it all off, there were some absolutely killer wines to boot. Probably the best thing about it was how laid back and rustic it all felt. With every stop at a tasting room or winery, I really felt like I was discovering something new with a personal friend. I was in love.

But the world of wine is vast and diverse. Any self-respecting wine lover needs to explore the breadth and beauty of wines from around the world. My own exploration actually took me away from California wines for several years. Eventually, however, I began to come back to California and Santa Barbara County wines. My firm belief is that Santa Barbara County produces wines that can stand on their own as beautiful, often restrained, sometimes bold and brash, but most of all enjoyable wines that merit more attention that they are currently receiving. It’s literally a hidden gem in the often over-hyped and over-concentrated world of wine appreciation. It’s certainly not unknown, and the trajectory is on the right path, but in my book, the high quality and relatively modest pricing of SBC wines makes many of the offerings from this region bargains.

Since I am fortunate enough to live nearby, I decided to explore it more deeply, to better understand who’s behind these great wines, and what are the underlying currents in the style and vector of vineyard management and wine making. How will Santa Barbara County distinguish itself? Who are the leaders? The innovators? The more I learned, the more I realized that there was a dearth of information readily available to the wine consumer. After much personal convincing that I may have a deep enough wine knowledge to actually assert my own opinions into the public forum, I’ve decided to take on this challenge in the hopes that the information provided within is valued, appreciated, and most of all, helpful to the cause of understanding the wines, and the people behind the wines, of Santa Barbara County.

John Stanley is a Junior Wine Executive graduate from the L.A.W. school in Los Angeles, holds a B.S. degree in Natural Science from Loyola Marymount University, and an M.B.A. from the UCLA Anderson School of Management. He lives with his wife and two Labrador Retrievers at his home in Venice, California.


A long time favorite of regulars to the area, Foxen remains a “must taste” destination along the Foxen Canyon wine trail. The famous roadside shack, which served as the tasting room for many years, is still preserved, but has been renamed as “Foxen 7200”, and is reserved for featuring Bordeaux and Cal-Ital style wines, with the new winery and tasting room a few hundred yards down the road dedicated to Pinot Noir, Chardonnay, and Rhone style wines. There’s a lot going on at this winery, but founding partner and winemaker Bill Wathen has maintained a simple but meticulous approach to viticulture and winemaking that brings vivacity and elegance to his wines. While they’re not all home runs, there’s plenty here to be very, very happy about.

Luckily, Foxen knew better than to mess with it’s shack, and 7200 retains every ounce of character and charm that we remember from our first trips to SBC many years ago. Walking in, you instantly absorb the history of this former blacksmith shop, and the decades of casual revelry in wine goodness that’s taken place within this tiny room. The kitschy wine shrine only adds to the funkiness of the place. This is not a glossy tour bus stop for the brazilian blow-out crowd (although we did see an overtly car proud Aston Martin owner during our last visit who wasn’t even tasting – oh boy!), but a no-foolin’, no frills stop for soaking in the quiet beauty of this back country road.

The wines here don’t disappoint, either. One surprising standout from our recent trip was the ’08 Rock Hollow Vineyard Cabernet Franc. I can’t remember the last time I was excited about a California Cab Franc, but this wine was packed with spicy ripe blackberry and blueberry flavors atop a backbone of dusty earth and leather with muted tannins and a nice long finish. While it sounds powerful, this wine carries its weight very well, and offers up a richly balanced package of punch and grace.

Another great offering at 7200 was the ’08 Range 30 West, a nicely complex Bordeaux blend from the Vogelzang vineyard in Happy Canyon that features a beautiful round raspberry fruit tone that’s expertly balanced with pepper, cedar and fine-grained tannins.

What the new Foxen tasting room down the road lacks in charm, it makes up for in the bottle. This is definitely a winery where it pays to be in the wine club, since many of their best Pinot Noir wines are sold out through the club. But there was still plenty to get excited about without the Pinots. The ’09 Tinaquaic Vineyard Chardonnay we tried was outstanding, which, while maintaining an understated classic California Chardonnay character due to the oak barrel fermentation, was nonetheless crisp and almost lean. The Tinaquaic vineyard is the classic Foxen estate vineyard, and receives no irrigation, which accounts for the stony backbone that was layered with delightful pineapple and ripe apricot fruit.

The 2010 Rosé of Mouvedre was a dry and crisp wine with beautiful strawberry and watermelon fruit and an ultra lean and clean finish. A great summer wine that will complement just about any food, with just enough body and character to keep things interesting.

Foxen really has everything we love in a SBC winery – history, character, great people, beautiful setting, and outstanding wines. Are we happy yet?


7600 Foxen Canyon Road
Santa Maria, CA 93454



Open daily 11 to 4