Named after regional pioneer Adolph Siot, who tended to vineyards in the 1890s, this blends classic brioche aromas with dried mint and other herbs, making for a distinct nose. It's soft at first on the palate, with tart lemons giving good bitterness, tart acidity and some minerality. It hints at riper peach flavors, but doesn't dive in.
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.