Very dark in the glass, this is a blend of 86% Syrah and 14% Petit Verdot. Distinct brandy, cognac, cherry cough syrup and chocolate-balsamic reduction sauce notes characterize the nose. The wine coats the mouth with a viscous density and heavy weight, offering deep flavors of blueberry extract, scotch and vanilla extract. It would work as a dessert wine.
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.