Though still exploring the zesty acid-driven side of Pinot Noir, Marc Piro adds depth and richness to this bottling. Red cherry compote and cordial meet fennel, dill, tarragon and tapenade on the nose. The extremely lively and fresh palate unleashes an array of flower petals, just-pressed tart berries and Kalamata olives. A deep structure and thorough acidity complete the picture.
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: email@example.com.