There is a noticeable oak influence on the nose of this wine, but it's not over done. Aromas of seared lemons, browned butter, marzipan and salted pineapple are cut by Meyer lemon peel. The palate is very focused on a lime peel acidity and chalky minerality, also presenting lemon butter and sea salt.
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.