The 2010s are magical right now, and Norm Yost's latest reveals why. Intoxicating and sultry aromas of plums, figs and other savory fruits get a mace-powered, brown spice kick. A cherry reduction sauce flavor shows once sipped, laced with mocha, strawberries and a sagebrush element that pulls through the experience, all wrapped around still stunningly bright acidity.
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.