Supple red cherry meets with peppery clove and nutmeg on the nose of this bottling. It's sharp and round simultaneously, and shows turned dirt and chaparral scrub. The lithe and zesty mouthfeel is loaded with cranberry, elderberry, crushed anise, thyme and a touch of beef blood.
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.