The nose of this bottling is quite waxy and shows some oxidative qualitites, with dried apple and nutty notes adding to the paraffin element. The flavors are intriguing and unique—a mix of honey, dried orange peel and dried pear. Fresh acidity keeps it alive.
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.