Ripe raspberry juice is spiced heavily with cloves rendered in butter and flashes of black pepper on this wine by Adam Lee. It's fresh and flavorful on the powerful palate, with lots of black spice, vibrant berry juice and fresh thyme on the edges. This wine is alive with energy and verve.
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.