Brown pear, banana and gooey cherimoya aromas show in this blend of 36% Marsanne, 33% Roussanne, 25% Chardonnay and 6% Viognier. A beeswax element comes through on the palate, but the treacly, tropical flavors predominate. A decent acidity keeps it all in check.
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.