A remarkable wine from the appellation's westernmost property, this shows lemon, honeydew, pomelo pith, tangerine skin and a touch of hazelnut on the nose. Lots of steely notes power the palate, with flavors of honeysuckle, pears and tangelo racing across the tongue. It's a perfect Chard for shellfish.
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.