Hearty aromas of plum and dried black cherries are bolstered by warm cedar tones, a touch of tar, crushed peppercorns and chopped garden herbs. The palate is complex, with lots of acidity and peppery spice, showing flavors of oregano and marjoram on a base of plum fruit. It's dense with flavors but medium in body, and very lively.
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.