Blending distinction with sheer pleasure, the bouquet opens with scents of green, black, and Kalamata olives, sage, forest floor and slate. Those aromas translate remarkably to the palate, which is a potpourri of dried herbs and wet earth. There are barely any overt fruit characteristics, and the savory, sophisticated result is simply delicious.
A fifth generation Californian originally from San Jose, Matt Kettmann covers California’s Central Coast and South Coast for the magazine. He is also the senior editor of The Santa Barbara Independent, where he’s worked since 1999, has written for the New York Times, Time Magazine, Wine Spectator, and Smithsonian, and co-founded New Noise Santa Barbara, a music festival.Email: firstname.lastname@example.org.