This wine shows bacon fat, boysenberry and tarragon on the nose. It's full and ripe on the palate, bringing similar flavors, also showing blackberry, roasted pork and black pepper. It proves quite delicious and just what one expects from a warmer-climate Syrah.
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.