A rich and slightly feral quality characterizes this bottling by Steve Dooley, with aromas of elderberry, slate, fennel, dried purple flowers and raw lamb and beef. The palate is dynamic and evolving, with lavender, rose hip, tar and black pepper. It's powerful and strongly flavored, yet not overly rich.
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.