Rather elegant and well integrated aromas of stewed black cherries, clove, gingerbread and vanilla are reminiscent of a rich dessert. The palate is also full and flavorful with similar components as well as brown sugar, Vietnamese coffee, purple flowers and a lifting mint component. It's fruity but nuanced and fairly priced.
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.