The bourbon barrel aging of this bottling is not immediately apparent. Indeed, it is quite herbal on the nose rather than caramelly, with dill prevalent amidst the black plum. The palate packs wet oregano, thyme and licorice against juicy red berries.
This is a sipping wine. There is a lot more complex flavors than I’m used to.
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.