An all-encompassing and earthy richness on the nose of this wine blends dried strawberry, Bing cherry and sour cherry fruits with damp herbs like dewy sagebrush and dark chocolate bars. It's thick once sipped, with ripe raspberry and dried cherry fruits. Spicy fennel and cardamom arrives on the midpalate, finishing with a zing of Sichuan peppercorn and shiitake mushrooms.
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.