From a vineyard named for the oceanic deposits found there, this bottling offers blackberry syrup, vanilla, clove and black tea aromas. Like the nose, the palate offers a minty lift to its boysenberry and blackberry fruit. It's framed by strong acidity and soft tannins that build after several sips.
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.