From the winery's dry-farmed vineyard comes this bottling with seamlessly integrated aromas of boysenberry, black-pepper sauce and black sesame. A tarry character kicks off the palate and then evolves into roasted lamb with lavender-pepper crust, dried mint and tarragon flavors. A soft and deftly sewn acidity hums throughout the sip.
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.