The oaky smoke is quite powerful on the nose, which also shows vanilla dust and lime juice. The palate is anything but austere, full of toast, caramelized apples and smoked fruits. A line of citrus acidity stops it from becoming flabby, but this is definitely for the oak lovers crowd.
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.