This seems like a warm-climate bottling, showing lots of tar, beef char and deep black fruit on the nose. The palate is thick with sticky tannins, though the overall mouthfeel is soft. Flavors of blackberries and roast beef ensue.
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.