Kendall-Jackson helped define the buttery oaky Chardonnay movement, and this bottling plays that card quite strongly. Oak meets with roasted nuts, sea salt, pecan brittle and Gravenstein apple on the nose. The rounded palate shows sandalwood, candied walnuts and chamomile, though oak is very prominent 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.