Rich with iron and carpaccio notes on the nose, this single vineyard expression also shows dried rose petals, leather, red cherry, turned loam, dense black sand and exotic red spice. Sour cherry and cranberry stewed in spice mixes with tangy-yet-savory li hing mui spice on the palate, which offers meaty notes as well. The flavors grow stronger and richer the longer the wine is open.
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.