The nose on this bottling by Doug Margerum shows a strong herbal backbone against a dense fruit core on the nose, with dried sage, bay leaf, black currant, blackberry and wet-asphalt aromas. The tightly wound palate combines graphite, charred beef, elderberry, black pepper, asphalt and the slightest touch of vanilla bean. These components present tremendous potential for tertiary flavor development, so 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.