Quite light, cloudy and blood-orange colored in the glass, this oxidative bottling from Thompson Vineyard, which spent 140 days on skins, is unlike any Grenache on the market. Aromas of plum, fig, pepper, strawberry wine and balsamic vinegar lead into a palate of sour red plum and white pepper. Fascinating for wine geeks, though perhaps too weird for most.
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.