There's a slightly reductive barnyard funk on the nose of this blend of 53% Syrah, 34% Grenache and 13% Petite Sirah, as well as damp morel mushrooms and concentrated blackberries. It's tarry on the palate, with more blackberries in a slightly burned balsamic-reduction sauce.
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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.