This longtime winemaking family uses an old-style label on this bottling of the classic Italian grape, which spent 24 months on American oak. Rusty bloody aromas of cranberry, peppercorn and carnation lead into a palate framed by stiff tannins and strong acidity. Red-fruit flavors mix with woody spice, and the finish is sticky, showing that this wine is still very young.
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.