This wine is drinking well right now, benefiting from the tertiary qualities that come from bottle age yet remaining fresh and lively. Aromas of dried red cherry, rust, sandalwood and hibiscus lead to a spice-driven palate that's bright in acidity. That rusty cherry fruit comes through in flavor, boosted by woody spice.
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: email@example.com.