Downtown Santa Barbara-based Ryan Carr takes the best parts of the Sta. Rita Hills and Santa Maria Valleys for this county blend, which smells of spiced cranberry, wet slate and black spices. On the palate, it's soft and elegant, with sassafras and cherry cola flavors.
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.