There's a touch of Riesling-like petrol to the nose of this best-barrels Chardonnay from Testarossa, as well as dried citrus, fresh roasted cashews and Chinese almond cookie. The palate is very soft, with ripe fruit such as baked oranges. A nicely buttered touch bolsters the refreshing, mouthwatering acidity.
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.