This Zinfandel project comes from a block that combined plantings from historic vineyards across the state, and the result is excellent. Aromas of red and purple flowers meet with wild sagebrush, roasted coffee and persistent black-cherry ripeness. The mouthfeel is soft but with an upright tannic structure, delivering flavors of blackberry, cocoa and dried sage.
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.