Boysenberry, black pepper, hot gravel and beef char show plenty of the 60% Syrah influence. The 40% Cabernet Sauvignon comes through more on the palate, where tart blueberries and violets shine, along with asphalt notes. It finishes with tart acidity.
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.