A reluctant nose eventually shows the familiar hints of vanilla cream and lemon peel. It's a very straightforward Chard, with citrus and oak elements on full display. It's easy to drink but standard.
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.