Black cherry and smoke beef show on the nose of this study of Pauillac, as do tobacco ash, leather and crushed black gravel. Dill, oregano and thyme give nuance to the dark red and black fruit of the palate, from black plum to dense mulberry. This needs a bit more time to reach full potential, but should cellar well. Drink 2018–2028.
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.