It starts with a nose of wet tar, red rose and brooding pomegranate fruit. The tannic structure is rather pronounced once sipped, with cranberry and leather flavors that make for a more tart than lush experience. That will change with time, so hold onto this one until 2017 and beyond.
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.