This bottling from the San Francisco-based producer is about as Burgundian as California gets. Aromas of honeydew rinds, Meyer lemon pith and honeysuckle meet with briny chalk, chiseled marble and a touch of almond warmth on the nose. The extremely fresh, clean and chalky palate shows stunning texture as well as rounded lemon blossom, sea salt and the faintest butter flavor.
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.