Viscous and dark in the glass, this can be none other than a Daou wine. The telltale crème de cassis, black cherry, mocha and espresso aromas lead to a palate of exotic black spice and concentrated fruit, its blackberry and blueberry flavors accented with hoisin notes. It has enough structure to age but is also accessible now.
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.