From one of the few vineyards in Santa Barbara County to grow this grape, this bottling plays to the savory side. White pepper and raw beef show alongside tight and tart boysenberry fruit. Wild-berry flavors on the sip meet with dried sagebrush, thyme and potpourri elements.
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.