There's a growing trend of making red wines fresh, fun and ready to glug, and this bottling, which spent just six months in French oak, fits the movement perfectly. Bright aromas of rose, lilac, smashed black raspberry, candied plum skin and pepper dust dive into a zippy palate of cherry fruit, baking spice and dried ginger. Chill and drink on a hot day.
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.