Crushed potpourri, cherry-rhubarb pie, black pepper and fresh raspberry aromas lift this Syrah to the upper echelon. There are very nuanced, evolving flavors on the palate: violet and lavender, red and black currant, chamomile tea. Soft and even tannins make for a more delicate experience overall.
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.