Luscious, intoxicating aromas of crème brûlée, vanilla liqueur and Bourbon barrel lift up ample purple and blue fruits on this rich wine from a 22-acre family vineyard. The mouthfeel is accordingly velvety, with plum flavors most prevalent. The three years of new French oak élevage play a central yet nicely integrated role.
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.