This bottling is an ode to Bill Foley's Texas roots. It shows dried strawberry, rich olallieberry, baked cherry, black-cardamom cream and plum cookies on the deliciously spiced, fruit-forward nose. The palate is refreshing and fresh, with black raspberry and black-pepper flavors.
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.