Warm aromas of yellow peach, baked-apple croissant, vanilla and marzipan show on the nose of this bottling from the longtime family-run winery near the town of Santa Ynez. It's soft and lush on the palate, with baked nectarine and poached pear. It's familiar for those who enjoy the ripe California style, but chiseled enough to appeal to others as well.
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.