This is possibly the most savory rendition of Syrah made on the Central Coast, each vintage as feral as the last. This bottling shows bloody lamb, crushed peppercorn, soy and barnyard elements on the nose. The palate is tense with tarry structure, revealing unusual kelp, stewed peppercorn, black miso and teriyaki flavors.
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.