Toast, crushed slate, crisp jicama, sliced Asian pear and squeezed tangerine show on the nose of this block-designated bottling from the historic vineyard. There is a salty kick to the sip, where the rounded and full mouthfeel delivers flavors of hot toast, lemon marmalade, the lightest touch of marshmallow and an iodine-laced finish. Incredible depth overall.
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.