Plump black currant, lavender extract, bright purple flowers and touches of raw beef and tar show on the nose of this bottling, made with 20% whole-cluster and 7% Viognier. Black pepper and asphalt show first on the palate, where tannins softly coat the mouth and then stand up to boost elderberry flavors. Thorough, zesty acidity ensures long cellar potential. Drink 2017–2032.
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: email@example.com.