Baked blackberry, crumpled violet and black-plum aromas show on the nose of this bottling, made by Gary Burk for a popular Mexican restaurant in Santa Barbara. The palate's sharp acidity frames rounded red-fruit, light pepper and crushed herb flavors, finishing on a touch of toasted oak.
Baked blackberry, crumpled violet and black-plum aromas show on the nose of this bottling, made by Gary Burk for a popular Mexican restaurant in Santa Barbara. The palate's sharp acidity frames rounded red-fruit, light pepper and crushed herb flavors, finishing on a touch of toasted oak.
Baked blackberry, crumpled violet and black-plum aromas show on the nose of this bottling, made by Gary Burk for a popular Mexican restaurant in Santa Barbara. The palate's sharp acidity frames rounded red-fruit, light pepper and crushed herb flavors, finishing on a touch of toasted oak.
Baked blackberry, crumpled violet and black-plum aromas show on the nose of this bottling, made by Gary Burk for a popular Mexican restaurant in Santa Barbara. The palate's sharp acidity frames rounded red-fruit, light pepper and crushed herb flavors, finishing on a touch of toasted oak.