A rugged and feral quality marks the nose of this excellent wine. Black raspberry and plum aromas are laid across savory beef fat, dried sage and scents of mint, pencil lead and Indian spice. The mouthfeel is soft and the palate is meaty, with baked plum, black cherry, black cardamom and raw beef flavors, lifted by a minty quality.
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.