This Italian varietal wine was made outside of Austin, Texas with Santa Barbara fruit. Aromas mostly rely on the barrel, with oak and smoke prevalent. The easy-drinking flavors emphasize red fruit, proving light but with enough tannic backbone to pair with Texas barbecue.
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.