Cooked cranberry scents are enlivened by turned earth, dewy sage and a touch of wildfire smoke in this bottling from the Los Gatos-based winery. Baked red-cherry flavors meet with a savory pork-au-jus-like element on the palate, redolent with roasted thyme and oregano. A licorice element rises toward the finish. It's mellow in intensity but with lots of depth.
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.