Scents of chamomile tea with generous honey and lemon get down with white flowers and baking pie crust on this offering from Pierre Lafond, who's been making wine since the 1960s. The wine dances across the tongue, with bright papaya, pear and a dill-powered, nearly bitter finish. It's showing almost no age, so it will hold well, but it's also brilliant right now.
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: email@example.com.