There are expected aromas of ripe blueberry, purple flowers, peppercorns and burnt bacon on the nose of this bottling from a vineyard in the Sta. Rita Hills, but Joey Tensley also packs in quite a bit of herbs, with bay leaf and dried chaparral. Tightly wound flavors of dark purple fruit, beef char and coarsely ground black pepper show on the tarry sip.
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.