Kudos to winemaker Doug Margerum for holding onto this extremely pleasing wine long enough for all the components to come together. Six years in, the aromas of cola, black cherry, rose petal, pepper dust and crushed gravel are still fresh and vibrant, while the palate remains upright due to structural tannins. Flavors of blackberry, raspberry and baking spice abound, making for an elegant wine.
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.