This is a fun and quaffable kitchen sink blend of 32% Syrah, 22% Cabernet Sauvignon, 18% Merlot, 15% Petit Verdot, 9% Zinfandel and 4% Malbec. Sea salt caramel and cherry candy aromas lead into a palate full of red currant and strawberry jam flavors. Serve with cheeseburgers.
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.