From the relatively hot South Coast comes a big, powerful, chewy wine, with aromas of dried blackberries, light leather, some smoke and purple flowers. The real heft is on the palate, where sour tar is laced through stewed black plums, dark chocolate and herbs like dill and oregano. The tannins are a bit stiff.
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.