Savory pepper and raw-beef notes mark on the nose of this tightly wound bottling, as well as nut brittle and teriyaki aromas. Plum skins, lavender and carpaccio show on the sip alongside a wash of flowers and herbs, from lavender to rosemary. The tannins are mouthcoating and need time to develop. Drink 2018–2028.
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.