Quite dark in the glass, this bottling offers black plum skin, clay, gravel and berry pie aromas. The mouthfeel is full of polished tannins and edged with sharp acidity. Dark fruit and wet earth flavors dominate.
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.