Three months in stainless steel result in a very pale wine with aromas of lemon peel and grapefruit flesh. The palate is painted with bright, citrus zest acidity throughout, yet retains the varietal's flavors of nectarine flesh and yellow melons. It makes a leading option for the unoaked crowd.
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.