Though Carmel Valley can be hot, this 21-acre vineyard at the northeastern tip is just 12 miles from the coast, enjoying lots of cooling fog that make for good acidity. Full and toasty aromas recall marcona almonds, marzipan, dried banana, pineapple custard and crème brûlée. But the palate is skinnier, with the zing of lemon-lime, pear skins, flint and steel.
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.