Extremely concentrated hibiscus aromas meet with red rose petals and cola on the nose of this blend of 49% Merlot, 42% Cabernet Sauvignon and 9% Zinfandel. More concentrated flowers show once sipped, with jasmine extract, black tea and coffee syrup combining for an intriguing flavor set. Strong tannins and acidity ensure that this will sip well for years to come.
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.