From a vineyard just 4.5 miles from the Pacific Ocean comes this inky wine, heady in aromas of freshly turned black dirt, sagebrush, menthol and boysenberry. On the palate, there is black pepper spice, dark chocolate and Earl Grey tea. Since it's so multi-layered and powerful, it needs some time to breathe before diving in. Decant for sure.
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.