Made in a powerful and thick Paso Robles style, this unique bottling offers cherry syrup, nutmeg, rhubarb and crushed graphite aromas. Baked blueberry pie flavors show on the palate, loaded with mace and spice cake notes. Its tannic texture builds over time, adding to the depth.
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.