There are the typical rich aromas of blackberry pastry and black plum on the nose of this Zinfandel, but also a flowery elegance and savory hints of char. The palate is quite interesting, with powerful cracked pepper, dried herb and charred wood decorating the pure black plum backdrop and a long caramelized finish. A compelling take on Zin.
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.