Bursting with scents of watermelon sorbet on a warm summer day, this salmon-colored Grenache-Syrah-Mourvèdre pinkie hits the palate with peach and strawberry essence. It gives a brief impression of alcoholic heat before a buttery finish, in part due to the barrel fermentation. Unlike many rosés that are released right away, Oso Libre holds their richer style back for a while, allowing the layered flavors to properly integrate.
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.