So much is happening on the nose and palate of this bottling that it can hold one's attention for hours. Rich aromas of cola, cocoa, coffee, dred black cherry, oregano, black pepper, dried herbs and slow-roasted beef lead into a palate packed with peppercorn sauce, tangy dried berries and hints of ancho chile-chocolate. After wading through layers of herbs, the finish is minty.
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.