This hot and heavy wine by Michael Gill is probably passing its peak right now, but it currently offers tobacco, stewed prunes and balsamic-glazed beef aromas. The flavors are a bit oxidized, which gives a nutty milk chocolate and brownie flavor, but the acidity and tannins are falling out. Drink now or the score drops dramatically.
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.