Freshly pressed blueberries, tar, violets and baked blackberry cake show on the dense nose of this bottling by a winery in Texas. The sip is surprisingly delicate at first, with extreme floral flavors that are cut by black-currant cookies, char, black pepper and tar. The acidity rises into the finish.
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.