The well-known négociant continues to amaze with affordable yet tasty wines. This bottling shows ripe raspberry, teriyaki, beef jerky, chocolate and chalk on the nose. The palate discloses bacon fat and roasted pork at first, then leans toward cloves, anise and beef blood. It's quite easy to drink.
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.