Crisp black-plum aromas are lifted by lavender, lilac and potpourri scents on the nose of this blend of 65% Cabernet Sauvignon and 35% Syrah. Lavish flavors of boysenberry pie, vanilla, nutmeg and pastry dough show on the layered palate. It furnishes another strong case for why these two grapes work well together.
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.