Stewed blackberry and black plum fruit meets with leather, black pepper and shiitake mushroom aromas on the nose of this blend of 45% Petite Sirah, 33% Syrah, 12% Mourvèdre and 10% Grenache. It's savory on the palate, with dried herb and roast beef flavors set against a backdrop of black fruit. The acidity is searing toward the finish.
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.