This wine delivers aromas of molten-lava chocolate cake with black cherry syrup and a mint leaf on top. The palate shows bacon fat, blackberry extract, dark chocolate and freshly ground espresso, with a peppery roast-beef crust on the finish. It's a touch hot, but the wondrous flavors are worth it.
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.