The slightest touch of wildfire kicks off the nose, followed by aromas of hibiscus, light cranberry, dried rose petal, roasted pork shank and white pepper. It's quite light upon first sip, then a peppery intensity builds as flavors of underripe raspberry, fresh thyme and dewy oregano arise. For a lighter style of the grape, it's a classic, and stays fresh for days.
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.