Made by the pro golfer, the wine comes from the small amount of Viognier in this historic vineyard. The nose promises big, with seared ginger, stone fruit and barrel-smoke aromas. But the palate is less exciting, albeit with pleasant grilled nectarine and mineral elements.
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.