Wafts of campfire smoke, vanilla bean and wet granite greet the nose. The palate shows lemon-lime soda and hard caramel candies, with a touch of bitterness. It's clean and well made, but not too showy.
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.