Lemon cream, beeswax, sea salt and chamomile tea aromas combine for a very compelling and complex nose on this bottling. The palate is creamy at first and then sizzles with sea salt and lemony acidity, finishing with more ocean spray flavors. It's savory, yet fresh.
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.