The very inviting nose on this offering combines boysenberry and peppercorn with richer aromas of baked goods sprinkled with mocha, vanilla and caramel. There is a refreshing tartness to the palate and edgy firm tannins presenting black-plum-skin and brioche flavors. It needs a little more time in the bottle.
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.