The Cuyama Valley's high desert is prime for grapes, and this blend of 82% Cabernet Sauvignon, 14% Syrah and 4% Merlot is evidence. Dark red and purple fruit aromas of cassis and blueberry hit the nose along with cigar box and drying tobacco leaves. The purple fruit-driven palate shows dark chocolate, black tea leaves and black olives, framed by noticeable but even tannins.
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: email@example.com.