This blend of 45% Sangiovese, 20% Merlot, 20% Cabernet Sauvignon, 5% Cabernet Franc, 5% Petit Verdot and 5% Freisa is very approachable and food-friendly, showing baked black-cherry pie, star anise and pine resin on the nose. The palate dries up with red plum and flashes of strawberry set against shaved clove spices. It's layered in flavor but softly textured.
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.