Baked red cherries and strawberry paste form the pretty components on the nose of this bottling from four vineyards and five clones, but more poignant twists comes from black sage, chipped slate and pepper dust. The cranberry fruit is quite restrained on the palate, which instead shows lots of pepper, bay leaf, rose petal and dried fennel. It offers lots of energy and depth.
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.