This is a lush and hearty take on Sangiovese, beginning with aromas of black currant, caramel, dried purple flowers, salted meats and coffee cream. The palate is tense right away, which gives structure to the liquid violet and black-cherry-laced coffee-cream flavors. The tannins are firm but polished, and acidity drives deep into the finish.
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.