There's a warm and welcoming note of baked goods and toasty brioche on the nose of this bottling, along with hints of vanilla and black cherry. The flavors are also very accessible and delicious, with black-cherry syrup, maple, brown sugar and more vanilla spice that carries deep into the finish. The tannins are firm enough to hold up the richness.
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.