This tasty wine comes from one of the appellation's most esteemed properties, with aromas of candied yet sour cherries and very inviting baking spices. It's soft on the palate, with a complex mix of ripe, sour and bitter red fruits. A hefty dose of cardamom spice keeps the mouth watering.
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.