Seared black cherries and savory hoisin umami notes mix with cinnamon, sandalwood, incense and brown spice on the nose of this bottling by Jake Knotts of the Jocko's Steakhouse family. It's lively, energetic and easy to quaff on the palate, with bright boysenberries and aromatic purple flowers, proving medium weight in body and style.
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Reviews wines from California.
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.