Baked black cherry, rare roast beef and light sage aromas show on the dynamic, earthy nose of this bottling by Winemaker Paul Clifton. Garrigue is prominent on the tip of the sip, with strong but not overripe black cherry and plum flavors. These lead into forest floor, juniper, pine needle and mulling spice on the finish.
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.