There's a rustier rhubarb hint to this wine, made in a hillside winery between Silicon Valley and Santa Cruz. Light clove and cafe au lait round out the nose. A sip reveals warm red fruit up front, a soft and silky mouthfeel and flavors of a cinnamon cookie laced with Chinese five-spice mix.
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.