There's a distinctive, quite appealing sense of salsa, cilantro and parsley on the nose of this Lucas & Lewellen-made blend of 45% Sangiovese, 20% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc, 10% Freisa and 5% Petit Verdot. Pasilla and Fresno chiles play into the palate as well, where red berry fruit is the backbone. Wine geeks will dig this, but casual sippers may be confused.
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: email@example.com.