Randall Grahm notes that this is one of his best Syrahs from this historic vineyard, and it's hard to disagree. Aromas of gravel, just-crushed peppercorns and blueberries lead into a lighter, airy, mineral-driven palate of black rocks, black pepper and boysenberry fruit. It's one of the better cool-climate Syrahs around right now.
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.