A very approachable and ready-to-drink nonvintage red blend, this has about eight varietals in the mix. Aromas suggest buttered cherry soufflé served atop a plank of smoked cedar. There's a woody sense to the palate as well, with espresso and cherry liqueur.
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.