This blend of 57% Cabernet Sauvignon and 43% Malbec begins with a very smooth nose of baked plums, toasted bread, coffee, vanilla and barbecue char. The palate is approachable and easy to enjoy, with flavors of black cherry, milk chocolate and baking spice. Both the tannins and acidity are low and hiding in the background.
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.