From an estate just northwest of the already rather western Sta. Rita Hills appellation, this mashes up raspberry, oak tree roots, black tea and vanilla on the nose. The flavors are crisp and clean with red fruit, brown spice and just enough tannins and acidity.
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.