Coming from one of the few vineyards between the coastal town of Cambria and Paso Robles, this brooding wine offers dark and dank aromas of black dirt, slate, charred meat and very black cherry. Once sipped, sagebrush and lavender herbals emerge, along with sour cherry. A promising effort for an area that may be its own appellation one day.
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.