Wet clay, squeezed lemon and lightly toasted pecan show on the nose of this bottling from a vineyard located just south of Highway 246. There's ripeness to the lemon-juice-driven palate as well as a rounded cashew cream character. The acidity is striking, nearly piercing by the finish.
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.