There's a noticeable stemmy quality on the nose of this incredibly intriguing, almost mysterious wine, with green and pink peppercorns, crushed coffee beans and squeezed blueberry fruit aromas. A woodiness pervades the palate too, where roasted poblano chile meets with smoked cigar, lavender, dried berries and asphalt. It evolves steadily while open, and will drink with fascination 2016–2028.
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.