The floral perfume of this cool-climate bottling is intense—all lavender accented with black pepper, white pepper and thyme. Tart black plum skin flavors lead the palate, building towards savory elements that recall dried purple flowers, thyme, rosemary and black pepper. Medium bodied and dense, it will be versatile with food.
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.