Initial wafts of cannabis-like herbs quickly emerge into lime pith, limestone, struck match and oyster shells, with white flowers and yeastiness showing as well. There's a vivid tension between tart apple flesh and citrus pith on the palate, with lemon curd and pineapple elements arriving over time. Sit on this until 2017 so the acid can mellow, then drink through 2027.
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.