Warm caramel-laden notes of French toast and baking bread mix with black-cherry paste and shaved vanilla on the nose of this bottling. It's rich and full on the palate, with loads of black currant and plum fruit, a touch of teriyaki and a delicious chocolate-chip-cookie quality. The medium tannins are approachable, making this easy to drink right now.
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.