This is an immensely quaffable blend of 60% Merlot, 20% Cabernet Sauvignon and 20% Zinfandel, showing dark hibiscus, stewed cherry and roasted coffee on the nose. The flavors are fairly wound up at first, with cherry, vanilla and mocha most prominent. The acidity is medium and the tannins are quite sticky.
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.