There's a soft stroke of rosewater to the nose of this single-vineyard bottling as well as raspberry jam, fennel pollen and iron. The palate benefits from strong fennel and white sage, which lifts the berry-fruit and raw-meat flavors. The texture is simultaneously light and penetrating.
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.