This bottling of the 667 and Pommard clones starts with a stewed-cherry note before the sagebrush, forest floor and moss aromas start to dominate. There's an exotic sesame touch to the sip, where cherry and berry flavors are lifted by savory hints of salt, pepper and nori wrap. Really unique and delicious, it leaves the mouth watering and invigorated.
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.