Not afraid to wear high alcohol and toasty oak on its sleeve, it kicks off with a marshmallow, whipped cream and macadamia-nut nose, making it perfect for those who love the California cocktail style but are seeking nuance as well. On the palate, the wine is soft and buttery, with a long buttercream finish. Pair with oven-roasted chicken.
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.