Graphite-laced minerality meets with raspberry-blackberry liqueur on the nose of this wine. Licorice, black coffee and creosote dominate the palate, which is quite heavy with tannins. This could use cellaring until 2016–2017 to become an even stronger wine.
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.