Savory aromas of black pepper, teriyaki-glazed steak, charcoal and elderberry jam converge for a compelling nose on this bottling. There is a strong soy richness to the sip, with grilled black plums and alder smoke flavors. It's the perfect barbecue wine.
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.