This begins with scents of dried orange rinds and mango laced with honey as well as deeper aromas of rocks and savory herbs. A tight lemon acidity runs down the middle of the palate, with yellow flowers, yeast and toasted pine nuts on the side. It's both racy and rounded, and is showing a touch of age.
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.