Somewhat shy on the nose, this bottling offers berry, dried herb and wet slate aromas. The palate is very dry and tightly woven with chalky tannins that only allow berry, roast beef and charcoal flavors to barely arise. It will likely become more expressive with time.
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: email@example.com.