This winery is making one of the best cases for Pinot Noir in the Paso Robles area. This bottling, which is quite dark in color, starts with black plum, mulberry, wet loam and a strong sense of umami on the nose, with hints of nori and teriyaki. The palate shows tart black-plum-skin flavors alongside juniper and more moist, turned-earth flavors. The acidity is persistent and tannins firm enough.
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.