This wine offers very yellow aromas of stewed lemons, pound cake, egg flour, peach blossom, ambrosia melon and even a shy bit of hazelnut on the nose. The fascinating palate shows orange sponge cake, acacia flower, dried papaya, stone fruits and a pithy minerality. Scents and flavors are altogether mysterious yet delicious.
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.