There's an impressive density of aromas on this bottling, with black pepper, roasted meat, black currant and tar, yet with a fresh violet kick as well. The concentrated black currant and elderberry flavors are thick on the palate yet cut by tangy black plum skins, salt and pepper and dried herb flavors.
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Reviews wines from California.
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.