A touch of butter warmth opens the nose to more dynamic and fresh aromas of sliced lemongrass and a wet stone, cement and slate minerality. Flavors of seared white peach and lemon curd arise on the palate, touching intriguingly on sweet Maui onion and finishing with light vanilla-custard flavor. It's a very lively sip.
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.