This blend of top Zin lots from across the region isn't made every vintage. This wine shows slightly sour black plum, dark leather, wet soil and a touch of tar on the nose. Dried red fruit is spiced up by dried herbs on the energetic. Acidity and soft tannins emerge toward the caramel-laced 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: firstname.lastname@example.org.