Snappy aromas of black raspberry leap out of the glass along with white pepper and bay leaf in this layered red by David Potter. There is solid ripeness to the sip in the form of tangy plums, pomegranate and cranberry, dusted by dried herbs and pepper. It's very fresh and energetic in style.
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.