Fresh-pressed blackberries and graphite comprise the aromatic entry to this bottling from a vineyard about 2,000 feet high in the hills west of Paso Robles. It features plenty of wild thyme, black licorice and other garrigue-like herbals on the nose as well. The palate is minty, with a strong tannic tension and rising acidity.
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.