From vineyards in the high-desert Cuyama Valley comes this blend of 40% Cabernet Sauvignon, 25% Tempranillo, 20% Grenache and 15% Petite Sirah. On the nose, it shows chopped fresh mint, rose blossoms, fennel, black cherries and teriyaki beef jerky. Black pepper and soy mark the palate, along with blackberry juice and a slate-driven minerality.
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.