Aromas of freshly cracked pepper and boysenberry introduce this wine. Once sipped, the promised complexity slips away, with plum flavors and even tannins but not much lingering finish. Serve with burgers and meatloaf.
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.