SANTA BARBARA COUNTY

The 2021 Santa Barbara County Syrah combines fruit from six top sites spanning the entire county. After blending trials, a small amount of Petite Sirah and Grenache are added for complexity and aromatic lift. More than a sum of its parts, showing plum and Herbs de Provence aromatics, with flavors of raspberry, mint and peppercorn. This medium-bodied wine was fermented with 18% stem-inclusion and aged in neutral oak for 10 months. A pure and fresh Syrah that is made to be approachable in its youth, but has the structure to cellar for some years to come.

Reviews

Jeb Dunnuck  93 points ~ Readers looking for a brilliant Syrah from the Central Coast that won't break the bank should jump on the 2021 Syrah, a pure, medium to full-bodied, complex, incredibly satisfying Syrah that hits all the right notes. Blackberries, bouquet garni, ground pepper, and hints of game all define the aromatics, and it has a sense of purity and class that makes you think it would sell for twice its going rate. It's terrific today yet should easily have 7-8 years of overall longevity. The blend is 85% Syrah, 9% Petite Sirah, and the rest Grenache, from the Bien Nacido, Thompson, Larner, Kimsey, and Donnachadh vineyards, that saw a splash of stems and 10 months in neutral barrels. Maturity 2023-2031. — Jeb Dunnuck

2020 Syrah, Santa Barbara County

Wine Enthusiast  92 points Editors' Choice ~ This county blend gives a firm sense of the Jaffurs style, offering lovely aromas of lavender, blueberry, white pepper and a touch of vanilla on the nose. The palate lands with a crisp plum and berry combo, riding a taut, linear line of acidity into a finish laced with fresh flowers and pepper dust. — Matt Kettmann

2019 Syrah, Santa Barbara County

Wine Enthusiast  93 Points Editors' Choice ~ This appellation blend always holds its own against the winery's single-vineyard expressions. Elegantly rich while fresh on the nose with blackberry sauce, lilac and savory pepper spice, it leads into a polished palate of smooth but firm tannins that frame the baked boysenberry, cardamom, mace and clove flavors. — Matt Kettmann