Iron, beef carpaccio, peppercorn, plum sauce and sesame add intrigue to the black-cherry fruit on the nose of this bottling. The palate shows mulberry, blackberry juice and exotic wild berries as well as shaved dark chocolate and black pepper. A strong acidity lingers long.
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: email@example.com.