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.
Lemon peels, sea salt, hazelnut and honeysuckle aromas play up the more voluptuous side of Chardonnay, and hint at marshmallow without going so far. The palate is surprisingly zippy with acid and Meyer lemon zest, but also shows richer hints of browned butter and toasted almond toward the finish. It's a crowd-pleaser for many tastes.