Soft yet perky strawberry aromas meet licorice, fennel bulb and cinnamon on the nose of this well balanced Zinfandel from a historic vineyard. There is a strong garrigue edge to the palate and a touch of roasted meat, giving depth to the bright and candied red fruit. Great with barbecue.
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.