This Carmel Valley-based winery has modernized its label without losing its classic appeal. It's reserved on the nose at first, with tightly wound seared lemon peel, Gravenstein apple and marmalade aromas. Rounded lemon curd, browned butter and orange cream flavors show on the palate, with a strong honeysuckle element and a caramelized 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: firstname.lastname@example.org.