Grenache-focused Bay Area winemaker Adam Comartin adds 34% Syrah and 14% Mourvèdre to this blend that delivers aromas of black pepper, blackberry and plum. There's viscosity on the palate, with blackberry fruits, violet florals, whiffs of vanilla and black rocks. The tight finish wipes the mouth clean.
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.