This nontraditional blend of 50% Merlot, 25% Petite Sirah and 25% Cabernet Sauvignon works well, with fresh pressed blackberry, crushed graphite and meaty, peppercorn-crusted beef aromas. The rich mouthfeel is soft and full, with baked berry, black plum and dried ginger flavors. The acidity is powerful, almost too much so.
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.