November 3rd, 2023
The Chumash Tribe are indigenous American people of the central and southern coastal regions of California, in parts of what is now today as Ken, San Luis Obispo, Santa Barbara, Ventura and Los Angeles Counties. These indigenous people have lived along the California coast for at least 11,000 years. After the arrival of the European colonizers, the Chumash suffered destruction, exploitation, and segregation for most of five hundred years. But through the determination and hard work of Chumash survivors, the Chumash tribe was able to overcome the adversities of early modern life and rise to economic self-sufficiency. With revenue from the tribe’s gaming property, the culture has been revitalized and Chumash descendants once again thrive on tribal land. Resources are devoted to education, health, and culture, ensuring a vibrant future for Chumash generations to come.
Kitá Wines was founded by the Santa Ynez tribe of Chumash Indians after they purchased Camp 4 Vineyard. It was led by Chumash member and winemaker Tara Gomez, a native of Santa Maria and the daughter of Richard Gomez, a former vice chairman of the tribe. This project started with less of 3 tons of grapes from Camp 4 Vineyards in 2010, and by 2021 it produced more than 2000 cases of wine. Tara has earned several honors, among them “Winemaker of the Year” in 2021 by VinePair; she was also named as an advisor to the James Beard Foundation Legacy Network Foundation.
In 2022 the Chumash tribe, for economic reasons, decided to stop the production of Kitá Wine. Fortunately, Tara Gomez and her wife and business partner Mireia Taribó founded their own wine label, Camins 2 Dreams, under which they produce Syrah, Grüner Veltliner, and rosé from vineyards in the Sta. Rita Hills.
Kitá, Cabernet Sauvignon 2017, Camp 4 Vineyard
Happy Canyon, Santa Ynez Valley, Santa Barbara, Central Coast, CA
Bright in appearance of deep garnet color with a slight brick-colored hint. The nose is clean, dry, and very expressive with aromatics of black currant, undergrowth, wild mushroom, damp cigar box, fresh cedar wood, and chlorophyll. On the palate the wine is of medium consistency, very well balanced, without alcohol aggressiveness, but with a well-sustained acidity. A finish with fine tannins and fine, empyreumatic aromas. While this wine would go well with traditional Indigenous American dishes, such as bison meat, acorn flour porridge, and wild mushrooms, it also would pair well with a traditional New England winter beef stew.
Buy it here for pickup or delivery, or stop by the shop!