A blend of Syrah, Grenache and Mourvèdre aged in concrete and neutral oak, this bottling offers concentrated aromas of black plum, strawberry paste, wild thyme and black pepper. That pepper carries deep in the palate, spicing up the black plum, tangy berry and caramelized pork flavors. It finishes on a lingering violet note.
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.