This is a stellar representation of the region, combining ripeness with dark earth and wild herb notes. Aromas of black cherry, crushed slate, turned loam, dried hibiscus and violets make for a lavish nose. The rounded palate weaves black raspberry together with gravel, thyme and sagebrush. Iron fist, silk glove, utterly delicious.
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.