Baked blueberry, leather, black-plum skins and a molasses touch greet the nose on this blend of 60% Cabernet Sauvignon, 20% Mourvèdre and 20% Syrah. It's big but balanced on the sip, where powerful acidity provides ballast to the ripe fruit. Tangy cranberry and plum-skin flavors are cut by graphite 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.