Benjamin Silver quietly makes great stuff out of a small warehouse on Santa Barbara's Eastside, including this Syrah that's boosted by pinches of Mourvèdre, Grenache and Viognier. Beautiful aromas of roasted pork in a blackberry-licorice reduction sauce pick up a bit of grape candy before hitting the palate with black pepper, blueberries and solid tannins. It's fun but serious.
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.