This richer, Bordelaise-like take on Sauvignon Blanc is a compelling change of pace for a region that leans more toward fresh and racy. Aromas of ripe nectarine, lemon oil, yellow flowers and marzipan are set against a steely core on the nose. The palate offers oak smoke, creamy pear flesh and distinctive butterscotch on the finish.
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: email@example.com.