A powerful aroma of incense arises on the nose of this bottling, along with thyme, rosemary and a pomegranate touch. That herbal presence is strong on the sip as well, with more thyme and oregano as well as juniper and forest floor. Dark-red fruit gives it a base, and the finish shows off a menthol element.
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.