Cinnamon spice blends with fresh minerality and tart cherry on the nose. It starts very soft on the palate until tannins add grip by the end. It's plush with blueberry fruit and savory with kalamata olive, highlighted with a touch of violet.
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: email@example.com.