Deep, earthy aromas of roasted beet, rhubarb pie, red clay, and ginger bread consume the nose on this wine from Paso Robles-based Raymond Smith, who entered the wine business via mobile bottling lines. It's silky on the palate with elegantly laced flavors of ripe plum and mushroom, though the finish is a tad rustic and alcoholic. Serve with beef stew or oak-grilled steak.
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.