One of the winery's single-block series, which benefit from extra bottle aging, this wine is still fresh and lively, with lots of time to grow. Aromas of red currant, raw meat and tea leaf lead into a zippy palate where buoyant acidity carries flavors of tart red-plum skins and cranberry. The energy will last for years, so drink now through 2034.
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.