There is appealing density and a unique range of aromas in this blend of 50% Sangiovese, 22% Cabernet Sauvignon, 14% Merlot and 14% Cabernet Franc, from teriyaki, smoke and charcoal to wet herbs and damp campfire. Roast beef, thyme and bay leaf flavors meld with and heavily charred black plum fruit. Dark and serious.
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.