This is a compelling example of how very low-alcohol wines needn't be thin or overly green. This shows fennel and dill notes on the nose, along with cola, red cherry, cranberry, star anise and nutmeg. The palate's sizzling acidity carries zesty pomegranate and cranberry fruit, with touches of black pepper, pork fat, lavender, rosemary and lamb roast.
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.