A single-varietal Sémillon bottling is hard to come by in California, but this bottling shows that it fits somewhere between Chardonnay and white Rhônes. Crushed hazelnuts, saffron, preserved lemon and canola oil show on the intriguing nose. Bright lemony acidity drives the palate through nutty flavors and a grippy texture.
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.