Quite dark and viscous in the glass, this bottling shows very concentrated, deep and intense aromas of black currant, charred rosemary, roasted meat and a hint of incense. There's a coffee and chai spice component to the sip alongside the persistent dark fruit, charcoal, black pepper and uplifting flavors of violet and lilac. Strong tannins ensure a long lie. Drink now through 2030.
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.