Loads of purple fruit and baked goods show on the nose of this 36% Mourvèdre, 34% Grenache and 30% Syrah blend, reminiscent of blueberry pie and olallieberry-vanilla muffins. Flavors are plump and ripe, like blackberry cookie dipped in caramel-milk chocolate sauce. Fans of big Paso reds, rejoice.
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.