Hailing from the vineyard that surrounds the historic Mt. Carmel monastery and vineyard, this weaves together aromas of buttered black cherries, Dr Pepper, black slate and the slightest tinge of dried herbs. From that hedonistic nose, the blackberry-laced palate tightens around pencil shavings, black-tea leaves, graphite, eucalyptus and sagebrush—an utterly balanced experience between savory and sweet.
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.