The fruit elements of black currant and black plum are cut by rotting roses, wet earth and other dank aromas on this bottling. There is a chalky grip right away on the sip, with the flavors holding to a rocky core. The structure is quite dense and wound up right now, so the wine needs some time to open up.
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.