This organically farmed ranch on the eastern edge of the Sta. Rita Hills is producing amazing wines, including this bottling, which combines boysenberry, forest moss, gamy meats and a mud-pit earthiness on the nose. Focused and intense flavors of earth, ripe elderberry, sagebrush and a hint of truffle show on the sip, where the tannins are polished but structurally sound. Drink now–2030.
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.