This is a buttery style of Chardonnay, but done deliciously. Aromas of clotted cream, browned butter, vanilla custard, sea-salt caramel, roasted almonds and cashews meet with fresh lemon and apple-blossom touches on the chalky nose. The palate is very grippy with Meyer lemon and lime pith, but then reveals creamy flavors of clarified butter on toast.
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.