This is a complex and layered Mourvèdre. Fragrances of rose petals, cinnamon, mace, blackberry and black cherry prove almost overpowering, yet delicious. The palate puts black plum and black cherry together with star anise, clove and an array of baking spice. There's a lot going on, but it's harmonious and balanced.
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.