There's a smoky touch to this bottling by Mike Sinor, with buttercream, light butterscotch, macadamia nut and toast on the nose. The palate is also full of nutty and toasty notes, yet dissected by a razor-sharp, nervy acidity, rounded on the edges with soft butter flavors. It's a great combo of savory spice and acidic structure.
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.