This is a perfect wine, both in accessible flavors and somewhat affordable price, for pizza night or meatballs. Cooked red plum, strawberry and a bit of cracked pepper kick off the nose in the Cabernet Franc-led blend, with Merlot, Cabernet Sauvignon and Malbec. More plum hits the palate along with peppery spices, tobacco and marjoram. It's easy but not overly simple.
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.