Rich black plum, soy, salt, pepper, grilled pork fat and a touch of purple flowers show on the nose of this blend of 55% Syrah, 28% Mourvèdre, 15% Petite Sirah and 2% Viognier. It's ripe, luxurious and savory on the palate as well, with vanilla, caramel and smashed black fruit, but upright tannins and strong acidity keep it within balanced bounds.
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Reviews wines from California.
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.