This begins with a reserved nose that unfolds into deep, black aromas of licorice, turned earth and graphite. Pomegranate and acai fruit flavors mix with red clay and touches of whiskey, but the tannins are powerful. Give it until at least 2018 to smooth out.
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.