Baked black plums, nutmeg, gingerbread spice, cinnamon and concentrated hibiscus show on the nose of this impressive countywide blend. The palate centers on forest floor elements of juniper and eucalyptus as well as tart cranberry fruit and a touch of smoke. Would wash down a variety of foods well.
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.