Playing to the tangier side of the grape, this bottling offers dewy sagebrush, barely ripe red currant, white pepper and a hint of tapenade on the nose. The flavors are more rounded with tart cranberry and tangy red-plum skins, enhanced by thyme, dill, green peppercorn and exotic coriander spice. It is very well structured.
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.