Notes of fresh honeysuckle, baking soda and shaved citron mix with tons of slate, gravel and wet rocks on the nose of this great bottling. There's the slightest touch of sweetness to the palate, where waves of vibrant acidity carry forth flavors of orange blossom and mandarin as well as a grapefruit peel twist. It's certainly drinkable now, but will mature and evolve well through 2034.
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.