Beet juice, squeezed elderberry and marjoram aromas cut through the reductive nose. Flavors pull in various directions, toward ripe purple fruit, then toward tarry tannins. This will benefit from shelf time.
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.