Rich aromas of cooked cherries, stewed plums and a blend of bell pepper, paprika and wet tobacco combine for an intriguing nose. Once sipped, the flavor of wet dirt hits first, followed by dark fruit and continually evolving beef stew elements. It's uniquely appealing.
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.