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Tea-smoked black plum sauce, cracked pepper and dried garden herbs make for a compelling nose on this bottling. The palate is quite savory with soy-like.
In the early 1960's, Pierre Lafond re-established Santa Barbara's winemaking tradition by founding the Santa Barbara Winery. The winery was the first.
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…
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