Sourced from a 35-year-old vineyard with views of the San Francisco Bay, this wine offers aromas of toasted oak, marshmallow, green pear and wet rock. The wood is quickly wiped out by brisk acidity on the palate, but then emerges again on the creamy finish. Given the acid levels in this cool vintage, this wine will evolve through at least 2019, but it's fine now.
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.