Light in color, this wine's beautiful nose shows freshly pressed raspberry, dewy tarragon, fennel and lavender aromas—a showcase of aromatic elegance. Immensely fresh and inviting flavors pop on the palate, from tart strawberry and green fennel to rose petals and rosewater, all framed by a long-simmering acidity. It would work well with either white fish or roasted pork.
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.