A very high-toned, wound-up nose slowly reveals chalky aromas, concentrated purple fruit and crushed violets on this bottling by the Daou brothers. The palate is also tight and slow to release, with hints of dark chocolate chips, espresso bean and black fruit lingering behind a walls of tannins and bright acidity. This will age well, but certainly wait a little longer to open.
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.