Sour cherry aromas mix with freshly turned black dirt and button mushrooms on this bottling from a winery that's been in the Santa Cruz Mountains for 80 years. The mouthfeel is soft, with flavors of blackberry emerging first followed by pomegranate, roast pork and black pepper. Serve with beef in mushroom sauce.
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.