Cherry pie aromas kick off the nose of this bottling from a steep hilllside site behind Cambria. Clove, nutmeg and maple-cured bacon notes follow. Blackberry, vanilla and clove flavors glide on the palate, which offers ample tannins and acidity for cellaring, although the wine is delicious now.
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.