This is a strong Syrah from one of the top pioneers down south, with bacon fat, pepper, dill and olallieberry on the nose. The palate focuses on a black rock minerality, with asphalt and pencil lead elements, but also shows crushed Italian herbs and grippy tannins. It's both intense and fresh.
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.