There's magic in this 65% Petit Verdot and 35% Sangiovese combination. This shows concentrated cherry and kirsch aromas, touches of shiitake and porcini mushrooms and plenty of turned, wet earth aromas. The palate, framed by chalky tannins, offers more mushrooms and truffles in a black cherry-chocolate gravy, proving quite luxurious and interesting at once.
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.