Aromas of roasted red cherry, sharp black raspberry and herb-tinged smoked pork in mulberry sauce make for a mouthwatering entry to this bottling. The oak is strong on the palate, giving a vanilla overlay to the cranberry and rose petal flavors. A hint of juniper shows on the finish.
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.