There's strong woody spice on the nose of this appellation blend with sandalwood and lacquer aromas meeting with stewed plums, mulberries and candied flowers. Those same fruit flavors show on the sip, alongside a pine-needle lift. It is a quite rich expression.
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.