This wine makes a strong argument for the potential of more power in Pinots from the Santa Maria Valley. The nose shows plum, mulberry, sagebrush, cracked slate and raw meat aromas, as well as an intriguing feral quality. The layered palate offers black plum and elderberry, spiced by anise, thyme, dried spearmint and lavender, reminiscent of a rosemary-crusted lamb roast.
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.