This wine smells delicious, with aromas of cola, pomegranate and yellow cake with frosting. The excellence carries through to the palate, with whipped cream and cherries, teriyaki and maple-glazed pork. There is noticeable grip and lots of zing and energy in the glass.
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.