Funky on the nose in a good way, this wine is aided by 6% Viognier and 1% Roussanne. It shows roasted fennel, elderberry, grilled lamb, pencil lead and savory black pepper on the nose. The palate starts ripe with blackberries and blueberries, then evolves into thyme, oregano and marjoram, with roasted beef on the edges.
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.