An inviting mix of floral and herbal aromas such as violet, lavender and sage introduce this wine, which is made by Raymond Smith. On the palate, raspberry emerges alongside more savory flavors of licorice. Decent acidity holds together this blend of Sangiovese, Merlot and Malbec from the rather hot but fog-cooled Carmel Valley.
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.