Black plum, boysenberry, nutmeg and cinnamon show on the nose of this appellation blend. A ripe boysenberry flavor pops at the tip of the sip, with sagebrush and savory meat flavors arising midpalate. The tannic structure is squeaky and clean.
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.