Dark plum, mulberry, wet river stones and a touch of caramel show on the nose of this bottling. Candied pomegranate and baked red plum arise on the sip, with strong vanilla and baking spice flavors. The tannins are oddly both thin and chalky.
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.