Dried raisiny fruit is the most prominent component of this bottling, but there is also smashed blackberry, hearty vanilla and baking spice on the nose as well. Dried figs and prunes show on the rich sip, which is satisfying but a tad overcooked. Decent acidity and fine-grained tannins finish the job.
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.