This blend of 70% Roussanne and 30% Viognier makes a great option for those seeking an strong white wine alternative to rich Chardonnay. The nose is touched by honey, honeysuckle, crème fraîche and ripe cherimoya fruit. The palate is very creamy and full bodied, with flavors of sea salt, lemon and dried apricot.
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.