This is a great project dedicated to and featuring the winery's workers, who are named on the bottles, although the wine itself is a tad sweet. Baked black cherry, licorice and caramel aromas lead to a palate ripe with purple berry and cocoa dust flavors. An easy to quaff and light-bodied red.
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.