Dried mint, dessicated red currant, rose bud and wet slate aromas show on the fairly shy nose of this appellation blend. Game, red berry and sharper allspice notes arise on the palate. Persistent acidity makes it a good match for a variety of foods.
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.