Roast beef, black currant, caked purple flowers, caramel and fudge come together on the wondrous nose of this blend of 75% Merlot and 25% Cabernet Sauvignon. Strong chocolate flavors kick off the palate, followed by blueberry, violet, espresso, dill and licorice, all clinging to sticky, mouthcoating tannins. It delivers lots of body and power.
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.