This wine, made by the Thomas Fogarty team, presents a complex nose, with aromas of roasting oregano, marjoram, dill and thyme, smoked meat, blueberry and crushed lava rock. Those herbal touches swirl together on the palate amid hearty tannins, rounded blackberry fruits and soy flavors. Drink 2018–2033.
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.