One of the more promising wines coming out of the newer Malibu area, this Cab that is boosted by 10% Merlot and 4% Cabernet Franc. It shows deep blueberry, black currant and black olive on the nose, along with dill, pepper, spearmint and caramel-laced fudge. The intriguing palate offers black olive, black pepper and dark, deep fruit. It's well structured and tasty, like a salt- and pepper-crusted steak.
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.