Santa Barbara is increasingly known for fresh wines, yet this rich and unctuous bottling, which spent 40 months in barrel, shows that viscosity and density are just as attainable. Layers of blackberry, vanilla, caramel and milk chocolate show on the nose, while the lavish palate delivers warm pastry, coffee, black-cherry and gooey chocolate-fudge flavors. There is just enough acid to cut through the fat.
Santa Barbara is increasingly known for fresh wines, yet this rich and unctuous bottling, which spent 40 months in barrel, shows that viscosity and density are just as attainable. Layers of blackberry, vanilla, caramel and milk chocolate show on the nose, while the lavish palate delivers warm pastry, coffee, black-cherry and gooey chocolate-fudge flavors. There is just enough acid to cut through the fat.
Santa Barbara is increasingly known for fresh wines, yet this rich and unctuous bottling, which spent 40 months in barrel, shows that viscosity and density are just as attainable. Layers of blackberry, vanilla, caramel and milk chocolate show on the nose, while the lavish palate delivers warm pastry, coffee, black-cherry and gooey chocolate-fudge flavors. There is just enough acid to cut through the fat.
Santa Barbara is increasingly known for fresh wines, yet this rich and unctuous bottling, which spent 40 months in barrel, shows that viscosity and density are just as attainable. Layers of blackberry, vanilla, caramel and milk chocolate show on the nose, while the lavish palate delivers warm pastry, coffee, black-cherry and gooey chocolate-fudge flavors. There is just enough acid to cut through the fat.