Blistered tomato dominates the aromatic profile on Roblar's top-end Pinot Noir bottling. The flavors are also quite pleasing, with the savory umami of stewed tomatoes again leading the way, with some violet and other purple flowers singing back-up. The palate is silky, the finish properly acidic, and the alcohol is nicely restrained. Serve with pasta alla puttanesca.
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.