This bottling, which blends 15% Barbera, shows smoy cranberry and baked raspberry scents, accented with beef jerky. The smoke persists into the palate, where ripe red fruit meets with salted caramel and vanilla flavors. It's an easy wine to enjoy.
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: email@example.com.