Rounded red-cherry fruit meets with aromas of potpourri and caramelized oak on the nose of this fairly priced bottling. The oak is very prominent on the palate, lending vanilla and hickory flavors to the red currant and clove base. Acidity washes into the finish.
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.