Crushed bricks, rose petals, red currants and grape syrup are sprinkled with elegant black spices in this blend of 80% Sangiovese and 20% Merlot by Steve and Chrystal Clifton. The palate is silky, redolent with mulberry and tart plums skins, amped up by sagebrush and thyme. It's perfect for a variety of foods.
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: email@example.com.