Round and ripe frangipani, jasmine, honeysuckle and white peach aromas contribute to the pretty nose of this bottling, even though they feel as confected as bubblegum. There is a vibrant energy to the palate, which is rich in poached pear, baked apple, dried ginger and caramel flavors. Over the top but pleasant.
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.