This study of a low-yielding clone produced a compelling range of aromas and flavors. The nose leads with iodine, seaweed and coffee scents against a backdrop of tangy black fruit. The palate shows more nori, lavender, black pepper, asphalt and dried blackberry flavor, finishing on a lingering oaky note.
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.