Baked strawberries and cherries meet with vanilla and baking spice on the nose of this bottling. The palate is very approachable and pleasant, with chalky tannins presenting more baked cherry flavor as well as red currant, clove and star anise. The spice is quite penetrating.
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.