An abundance of chaparral spice adds intrigue to the nose of this bottling by veteran Ken Brown. Dried sage and a eucalyptus-like menthol character decorate the red currant and raspberry core. Pine needles play prominently on the palate, giving depth to the cranberry, pomegranate and white-pepper flavors. It offers tons of flair, but also elegance.
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: email@example.com.