Roasted aromas of wet campfire, black pepper and roasted lamb crust meet with a pickled boysenberry scent on the nose of this bottling, the first time that this winery has made two estate Syrahs. (Hillside is the other.) The palate shows a strong lift from tarragon and mint, but the gamy quality is powerful as well as is the spice, with Szechuan peppercorn and kung pao beef 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.