Roasted meats, black fruit, charcoal and tar show on the nose of this clonal selection from this pioneering winery that is now owned by Bill Foley. The medium-bodied sip shows roasted blackberries, boysenberries and black currants, with charred meat leading into a caramelized finish. The acid and tannin levels are solid right now and will age well too.
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.