2007 Blackjack Ranch Syrah Double Down Santa Barbara County

Upgrade to Pro Version to view data from the last five years. Hi there, I was immediately thrilled to see this wine as Robert Parker has given acclaim to Blackjack, plus they were highlighted in the movie Sideways. Search Rank Over Time. These veggies are much more than a way to add color to your meal. Crisp flavors of green apple and white peach are balanced with mineral notes and lively acidity. It pairs nicely with seafood, salads and white meats. Roast them in the oven with a little bit of olive oil to bring out their great flavor.

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The county is bordered by the Pacific Ocean to its south and west, with the region's topography consisting primarily of coastal hills and river valleys. This gives rise to a broad spectrum of terroirs reflected in Santa Barbara County's diversity of grape varieties. Wine-Searcher's historical data and benchmark analysis provides trustworthy and valuable insights into likely market trends.

Wine-Searcher also produces detailed reports for market insights into the industry. Find and price wines, beers and spirits across all online stores. Wine Style Red - Rich and Intense. Shops Tasting Notes Market Data. Show all Hide auctions Auctions only.

Seller Information Offer Description Price: The Original Wine Club. Blackjack Ranch le Mas Rouge. Blackjack ' Chardonnay Net. Blackjack Ranch Chardonnay Central Coast. Blackjack Block 6 Shiraz. Get our free newsletter.

Get Snooth's free wine newsletter for a daily dose of what to drink right now, pairing ideas, wine country travel tips, and more. A daily postcard with a few simple words of wine wisdom. A weekly roundup of wine events in your area. Santa Barbara is a charming city on a relatively quiet stretch of the Pacific coast. Arrive early to beat some of the crowds. The variety and quality of fresh produce is incredible and there are tons of great locally-made products and locally-grown flowers.

When I visited the farmers market I had almost as much fun taking photographs as I did picking out fruits and vegetables to eat. On the morning I went I tasted fresh and juicy strawberries, raspberries, blackberries and boysenberries.

I saw orange, yellow and purple carrots, as well as purple onions that were larger than softballs. One stall had such fragrant basil that I was able to smell it several stalls away. I just wished I had a full kitchen to take advantage of all the fresh ingredients!

Though Santa Barbara has several wineries and tasting rooms I only got to visit one: It is a crisp and refreshing mix of tropical fruit with well-balanced acidity that adds texture. As someone who tends to stay away from Sauvignon Blanc, I found this wine to be quite tasty. I bought a bottle and enjoyed it at dinner a few days later. It was delicious with raw oysters and ahi tuna. This wine has juicy red fruit flavors with a hint of cedar and spice from aging in French and Hungarian oak barrels.

Have you ever tried purple carrots, neon Swiss chard or candy-striped beets? They sound like something straight out of a Dr. These veggies are much more than a way to add color to your meal. Despite the vibrant colors, these veggies are a bit hard to find. The produce is a new addition for the field nursery, run by longtime Florida resident Dean Richardson. Dean, a friendly and loquacious man whose dirt-covered nails and tanned skin give away his love of the earth, fell into the role of vegetable farmer much like the way he fell into the nursery business — by chance, during difficult economic times.

Dean was working as a marine biologist in Miami in the early s and found himself without work when a recession hit, wiping out research grants.

While waiting for the grant money to return, Dean was hired for a job in the nursery business when an employer mistook him for a different job seeker.

Dean has been in the nursery business ever since. Fast forward 30 or so years to the current recession, which slowed down business for Tropical Treescapes though it has recently picked up. After a little bit of research, Dean decided it could be a successful venture. Among the produce he planted were the purple carrots, neon Swiss chard and candy-striped beets, as well as pak choi, burgundy-colored Marshall lettuce and Romanesco Veronica, a variety of cauliflower that has lime-green spiraled florets.

Fortunately for Dean, the cost of starting the vegetable business was fairly low because he already had a lot of the materials he needed. Besides the seeds, all he needed to buy was plastic, black tape and screws to assemble the raised growing tables. Since planting the first seeds in October , the venture has turned from self-sustaining to profitable, an impressive feat for any startup company in its first year. Over the past growing season Richardson worked with experts from the University of Florida and local chefs to improve the vegetables.

Dean took me on a tour through the vegetable garden, picking out produce for me to taste on the spot. I was amazed at how some of the vegetables that I would normally eat cooked tasted delicious straight out of the ground, in particular the pak choi and Swiss chard. At their suggestion Dean harvests the Swiss chard when it is young. The purple carrots look like small trolls that could spring to life at any second.

They come out of the ground all twisted and gnarly, unlike the carrots you find at grocery stores. Boil them and add a little bit of maple syrup or brown sugar for a sweet addition to any meal. The candy-stripped beets are also surprisingly sweet. Roast them in the oven with a little bit of olive oil to bring out their great flavor.

I could easily eat these every day. Just be warned — it may cause them to play with their food! He also sells to local chefs.

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