Red currant, black cherries and a touch of dried oregano show on this blend of 60% Sangiovese, 20% Cabernet Sauvignon, 10% Merlot, and 10% Grenache. The mouthfeel is quite full of flavor although relatively medium-bodied, with red cherry and blackberry fruit flavors cut by a pencil lead minerality. Easy to quaff and quite hedonistic.
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.