Beautiful black-cherry fruit meets with touches of caramel and liquefied violet on the well-integrated nose of this bottling from the oldest Syrah planting in Santa Barbara County. The flavors are still a bit wound up, even four years on, but the black-currant, lavender, rosemary and charred-beef elements should rise above the wine's firm sticky tannins soon. Drink 2018–2023.
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.