Chalky dust, fine sand and a pasilla-chile spice dominate the nose of this Bordeaux blend from one of the longest-running Santa Barbara County estate wineries. Its fairly light body allows for easy drinking, with strong oregano, thyme and black pepper notes. The green pepper elements do persist throughout, so perhaps this is not for people seeking a juice bomb, but nice tannins on the end to ensure an evolving sip.
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.