Coming from one of the more tech-savvy yet Old World-practicing producers, this still-emerging wine smells of autumn. Crushed, dried-leaf aromas meld seamless with wet clay, black lava rocks and juniper. A lean line of black cherry-blackberry syrup drives the palate, which picks up black peppercorn, anise, dark chocolate and pine-sprinkled earth. Drink 2018–2030.
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.