This reserve blend of 55% Grenache, 25% Syrah, 16% Mourvèdre and 4% Cinsaut takes a good amount of patience to open, but is quite compelling when it does. Candied cherry and hibiscus aromas meet with rusty sanguine aromas on the nose, while the palate combines red fruit with raw meat and feral flavors. A baking-spice warmth evolves with time.
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.