This bottling is showing a touch of age on the nose, with clove, allspice and black-plum aromas most prominent. Dried ginger spices up the dried fig and plum on the sip, which approaches prune as well. Drink up now before more age sets in.
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.