This is a herb-driven, savory and relatively light Syrah, with crushed thyme, marjoram and black peppercorns spicing up the elderberry jam aromas. The chaparral spices take center stage on the sip, where wild sage and oak forest undergrowth play against the dark fruit. Very quaffable.
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.