This always highly anticipated, nontraditional blend of 56% Syrah, 36% Cabernet Sauvignon and 8% Petit Verdot really shows off Daniel Daou's deft hand in the cellar. Bountiful yet taut aromas of black currant, vanilla, licorice, espresso, black rocks and smoke lead into a firmly structured palate full of black and purple fruit, tar and black olive, with a hint of dank herbs. Extremely complex, it is built to last, though can be enjoyed today. Drink now through 2034.
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.