It's not easy making balanced Pinot Noir in Paso Robles, but this is a solid attempt. Baked strawberry and cherry meet with vanilla and cinnamon on the lush nose. The palate shows candied red fruits, even touches of watermelon, with the slightest dusting of herbs.
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.