Very dark in the glass, this bottling shows blackberry jam, crushed slate, turned black loam and hot baking spice on the nose. There is prominent structure to the palate, where olallieberry meets with smashed clove, bay leaf, black pepper and vanilla. The acid is seamlessly integrated, so drink 2018–2030.
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.