Lemon curd, white peach and tangerine aromas make for a nicely rounded nose in this appellation blend. It's a very familiar Chardonnay expression on the palate, with a citrus edge that cuts through ripe pear and sea salt flavors. The mouthfeel shows chalky tension.
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.