Rich blackberry and candied black-cherry aromas meet with strong cedar, roast beef, smoke, olive, soy and a tarry quality on the nose of this bottling. It's very dry and sticky with tannins on the sip, which relegate the flavors of red cherry and roasting herbs to the background. The 100% American oak treatment remains prominent, so this may evolve more favorably with time.
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.