Charred plums, roasted meat and a tinge of truffle oil lead the nose on this powerful yet balanced wine. It hits the palate with a sanguine iron flavor and a pleasant tension thanks to appropriate bitterness. This Pinot Noir can tackle the heartiest beef dish you can make.
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.