Waves of purple floral fragrance meld with soy, blackberry and roast lamb on the nose of this complex and compelling bottling. It's quite soft on the palate, with black plum and hoisin sauce flavors accenting its core of dried purple fruit, black pepper and bacon fat. The finish offers a touch of maple syrup.
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.