The 33% Semillion shows strongly in this Bordeaux-style blend, with the rest Sauvignon Blanc. Toasted Marcona almonds, preserved lemons, dried limes, iodine and walnut oil greet the nose. The nut-oil character is laced throughout the palate, with dried yellow fruits and a touch of earthiness. It's fresh yet creamy, and perfect for a wide range of cheeses.
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.