Kevin Riley likes to toss in lots of little bits into his blends, and this one features 11 different grape varieties. Baked strawberries and red plums show on the nose, along with dewy herbs, crushed gravel, dried oregano, basil and smoke. Light red fruit is present on the palate, along with caramel and vanilla. It's a fresh and lively wine, if not super complex.
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: email@example.com.