This blend of 60% Sangiovese and 40% Cabernet Sauvignon is aged in oak for 40 months, which contributes dark, woody spice to the nose, enhancing the fresh-pressed elderberry and crushed lava-rock aromas. The sip is soft at first before the tannins tighten around the dark flavors, and the acidity is powerfully fresh. Give it a tad more time for all components to marry. Drink 2019–2028.
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.