Though daintier in aroma that some counterparts, this delivers an inviting array of juicy blackberry pie, buttery crust and white pepper on the nose. It's lovely and flavorful once sipped, with black cherry soda, olallieberry, purple flowers and bacon fat. It's not terribly complicated, but quite tasty.
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.