R. O’Neill Latta

R. O’Neill Latta

Riley O’Neill Latta is a Malibu local who grew up with the coast as a constant backdrop—surf culture, shifting weather, and rugged terrain shaping his sense of place long before wine entered the picture. He came to winemaking through art and fabrication, where working with your hands and responding to materials mattered more than following set rules. That mindset carried naturally into wine, built through hands-on vineyard and cellar work and guided by curiosity, experimentation, and a strong connection to landscape.

The R. O’Neill Latta project which he started in 2020 is intentionally small and personal, pulling fruit from a mix of California sites including Mendocino, Anza Valley, and ocean-influenced vineyards Riley farms himself near Malibu. Farming is organic and decidedly unconventional, leaning on things like ocean water sprays and herbs instead of standard chemical inputs. In the cellar, it’s a low-intervention approach—native ferments, little to no additions, and plenty of patience—letting each wine find its own shape. The results are wines that feel alive, textured, and clearly tied to where they’re grown.

The 2024 “Del” Zinfandel is a great snapshot of Riley’s style, reworking a grape often known for bigness into something way more energetic and drinkable. Sourced from places like Anza in Riverside County and made in Pasadena, it’s all about freshness and lift rather than weight. Expect violets and cherry Jolly Rancher aromatics, followed by juicy cherry cola and raspberry juice, with a big pop of zippy acidity. Crunchy, bold, and straight-up fun to drink.