This wine is a study of how to make Pinot Noir both extremely light and yet powerfully flavorful. Underripe black raspberry meets with white pepper and dill on the nose. The bright and lively palate dances across the tongue with thyme, rosemary and pine flavors against tart red fruit. It's easy to guzzle.
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.