Fresh smells of blue raspberry and black licorice characterize the nose. On the palate, it's heavily tannic, beginning with some cherry before becoming distractingly grippy. Hold until 2017.
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: email@example.com.