This red comes from one of the appellation's most important vineyards. Immense amounts of black peppercorn and raw beef show on the nose of this awesome bottling, which also offers soy-crusted meats that are gamy but not harsh. Rosemary oil, pine needle and peppercorns decorate the palate. It has a meaty lamb-roast richness at its core.
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.