Tangy boysenberry and elderberry fruit shows on the nose of this sultry bottling, along with thyme, potpourri and licorice. The flavors are more cooked than fresh, recalling charred blackberry, dried blueberry, leather and licorice. It's a hearty wine that consumes the entire palate.
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.