Beeswax, paraffin, petrol and orange pith show on the light but resilient nose of this dessert wine. There's an intriguing ashy and Brie cheese rind quality to the smoky sip, where the honey and peach syrup sweetness is obvious but plays more to the background. This is quite dynamic.
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.