Quite cloudy due to being unfiltered, it offers subtle lemon peel and chalkboard at first on the nose. Some buttered croissant elements arise as the wine opens up. The mouthfeel is even and soft, with a slight creaminess alongside citrus, peach, and, fittingly, a bit of beeswax. Still very tightly wound, it would go well with a Cobb salad or shrimp Louie.
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.