The Paso producer heads a bit north to produce this wine. Aromas suggest browned butter, lemon slices, pan-seared peach and a bit of smoke, with some steely aromatic backbone. The palate is consumed by lemon blossoms and buttered toast.
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.