Smashed black rocks mesh with dried dill, oregano and black currant on the nose of this bottling from one of the region's older vineyards. The palate is medium-bodied, showing prominent pencil lead, peppercorn, dill and tart black currant and blueberry. Would pair well with a variety of foods.
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.