Aromas of dried cherry, iron and smoke are set against a mineral-driven backdrop of volcanic soil, wet gravel and slate on the nose of this bottling. The palate is a bit like sucking on gravel at first: very schist-driven and flint-like. Then come waves of pomegranate, carnation and, on the finish, vanilla.
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.