Rounded black currants and a hint of prune mix with chocolate and black pepper on the nose of this very rich and powerful bottling from Paso Robles. The palate is thick and gooey with pepper spice cutting through the black-plum-cake flavors. Firm tannins and enduring acidity hold everything in check.
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.