Bruised apricot, lemonade and citrus rind-laden marzipan notes hit the nose on this wine, which is showing just a touch of nutty, honeyed oxidization. The macadamia nut element arises on the palate too, alongside intriguingly peaty flavors reminiscent of Scotch, with almond liqueur on the outro. It presents decent acidity throughout.
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: email@example.com.