Focused aromas of black currant jam, cocoa nib, espresso bean and German chocolate cake show on the nose of this blend of 75% Cabernet Sauvignon and 25% Petite Verdot. Polished tannins deliver luxurious flavors of cocoa powder, hoisin, baking spice and black currant paste. Drink 2020–2036.
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.