An alluring combination of smoked meats and roasted peppers—think chile relleno with chorizo—frame the the aromas of this bottling, alongside espresso, mocha and fresh cigar. Once sipped, there's a smooth mouthfeel with cedar and cherry flavors, a touch of oregano and an oaky vanilla sense on the finish. The 19% Merlot evens things out.
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.