This richer expression of Pinot Noir kicks off with vanilla and warm cherry sauce on the nose, along with a bit of caramel, enabling it to appeal to lovers of darker red wines. The sip delivers a great depth of berry fruit as well as elegant purple flowers. A chipped-slate minerality is further lifted by dried thyme and bay leaf, making for a hearty but balanced sip.
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.