Turned earth is very apparent on the nose of this bottling from the historic vineyard, with crushed shale and loam dust as well as cinnamon spice and a red-cherry backbone. The sip shows deep pomegranate and black-raspberry fruit with gingerbread, hibiscus and a touch of thyme. It's rich in the midpalate, with extreme spice throughout.
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.