This Pinot Noir-Syrah blend opens up with aromas of cherry compote, red currant, pencil shavings and roasted beets. It's extremely silky on the palate, with purple fruit, even blueberries present. The alcohol is not out of balance, thanks to a touch of bitterness.
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.