Bob Tillman and his daughter, Maggie, run this winery in a hands-on way. This thick, viscous wine offers hearty cherry and baked black plum mixed with black spice, roast beef and espresso on the nose. The lush palate shows more cooked purple fruit and intense black-cherry syrup along with concentrated lavender flowers and strong acidity.
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.