This savory blend of Syrah, Grenache, Petite Sirah and Viognier (developed, Bridlewood claims, after tasting through the winery's lots 175 times) delivers black pepper, vanilla, stewed fig and roasted pork to the nose. It then clings to flavors like sage and sautéed plum that are more often found in cool-climate Syrah. The tannins are slightly rough, so this may be best in 2015, but it's drinking well now.
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.