Though blackberry sauce wafts down the middle of the nose, this wine picks up more serious gunmetal and pine aromas as well. Though a bit tight once sipped, the wine's Italian herbs and tar elements impress already and will continue to emerge. Drink 2016–2019.
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.