This wine from cooler climate plantings of both grapes will appeal to many palates, with aromas of baked boysenberry pie and hints of vanilla, nutmeg and star anise. The hot pie flavors extend to the sip, where they are enhanced by hints of spearmint, pepper and fresh herbs. It's quite tasty and fulfilling.
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.