This clonal selection shows powerful aromas of cinnamon, mace, sandalwood and plump boysenberry on the attention-grabbing nose. There is a refreshing black-plum-skin tartness to the sip, which is decorated with potpourri, sagebrush, bay leaf and eucalyptus flavors. The mouthfeel is soft, yet zesty acidity and firm structure hold it all together.
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.