Smells of rust, iron, tomato and untracked peppercorns rise to the nose. On the palate, the wine is quite light and racy, with a little boysenberry and more sanguine flavors. Hold onto this one until 2016 for maximum enjoyment, as more flavors will emerge.
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.