Dried strawberries, wild berries, cloves cinnamon and cocoa powder power the nose on this bottling from a vineyard named after a famous composer who once owned the property. There's not much fruit on the palate, just a touch of dried black cherries, but plenty of dried herbs, milk and dark chocolate and mocha-cappuccino flavors. It's a touch hot.
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: email@example.com.