There's a distinctive old-school quality that comes from these century-old vines, which make a slightly lighter wine with intriguing, almost pre-aged aromas of dried cherry, balsamic, raspberry and salt-and-pepper spice. The palate is driven by a crushed rock texture and a bright acidity that drives deep into the finish, with flavors of cola and dried red fruit. It's even greater with a slight chill.
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.