This study of St. Emilion-style wines shows a density of blackberry and blueberry fruit as well as bittersweet fudge and concentrated lilacs, proving both showy yet elegant. The palate is expertly layered with rich blackcurrant, milk chocolate, mocha and graphite flavors. This one is ready to drink now.
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.