This bottling from the cool-climate Jespersen Ranch offers baked black cherry, graphite, gingerbread and vanilla on the nose. There's a kick of white pepper on the palate, possibly owing to the 10% Syrah that's blended in, along with dark boysenberry fruit. The texture is grippy and serious for the grape.
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.