This is a creamy, compelling Bordelais style of Sauvignon Blanc. Candied lemon peel, dried apple, light honey and and petrol aromas show on the nose. The rich palate offers poached pear, sea salt and preserved lemon flavors, presented on waves of soft, plush texture.
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.