Fresh and peppery in a more classic style, this bottling by Gary Robinson shows just-tanned leather, green peppercorn and herbaceous elements that border on bell pepper. Peppery zest on the palate spices up the tart red fruit and crushed thyme herbs. Chill it a tad and enjoy on a warm day.
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.