White peach, oak smoke, sea salt, flint and cream make for a delicate but attention-grabbing nose on this bottling from a newer estate in the southeastern Sta. Rita Hills. There is great grip on the sip, which journeys from lemon peel and sandstone minerality to honeysuckle and a vanilla-kissed nectarine 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: email@example.com.