Oak-roasted black plums, nutmeg, pressed purple flowers and acai aromas make for a smoky yet floral nose on this bottling. There's a flash of sweeter boysenberry at the tip of the sip, and then it tightens around crushed rose petals and dark slate. Structurally firm, built-to-last, it is still a tad young.
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.