This bottling from a winery that uses both the highest of technology and most old school of techniques is incredibly subtle at first, but then come waves of mace, mulberry, forest floor and dried shiitake aromas. The palate starts with sharper herbs and spice, from thyme to nutmeg and allspice, and then the purple flower flavors explode like a bouquet in the mouth. Elderflower touches fly into the finish.
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.