This blend of 50% Grenache, 33% Mourvèdre and 17% Syrah is quite a delicious and full package. The nose is pretty yet also dense and brawny, with aromas of baked black plum, wild blackberry, leather, sagebrush and lightly roasted coffee. There is lots of chalky texture on the palate and a pointed acidity, presenting exotic flavors of plum, mulberry, pepper spice and a touch of nutmeg.
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.