Tempranlillo is not the most common base for California rosé, but this might change some minds. It veers into the orange spectrum of pink color, and smells like a grapefruit spritzer. On the palate, there's lemon bar, almond paste, and bubblegum, but any perceived sweetness is wiped away by brisk acidity and a slightly bitter quality too. The layers of flavor are impressive.
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.