Black cherry, blueberry and blackberry combine for a rewardingly rich, ripe nose, layered with flecks of graphite and chai-like spice. The palate is driven at first by black soil elements, evolving into cooked cherries, tar and bitter root vegetables, yet possessing a strawberry lightness as well. This is extremely complex and as fresh as any more recent vintages.
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.