Though an accidental opening in a blind tasting, this wine was stellar a decade old, easily rising above its current counterparts. Extremely complex and savory aromas of au jus sauce, porcini mushrooms, charred beef, black olive, mulberry and hearty black plum give way to a mushroom-laden palate. Black truffle, baked cranberry, underbrush and rugged but refined earthiness shine on the sip.
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.