Still tight on the nose, this well-priced bottling shows tar, black pepper, dried cherries, leather and crushed pencil aromas. The sip starts with sweetish black currant before cedary spice, black olive and wood smoke take hold. The tannins are soft and polished.
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.