A luscious and elegant nose promises richness, and the flavors deliver even more than expected. The backbone of zingy acidity finds a perfect match with flavors of white peach, lime, and poached pear. Coming from a 35-year-old, 2,000-foot-high vineyard at the northeast of the Santa Cruz Mountains, this memorable wine that can tackle herb-crusted pork chops as easily as salmon, shellfish or soft cheeses.
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.