Very much done in a mineral-driven Chablis style, this interesting bottling shows a tremendous amount of flint, crushed rock and struck match on the nose, alongside dried apple and yellow-grapefruit skin. Briny oyster shells and sandstone combine with a touch of smoke on the palate. Serve with shellfish.
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: email@example.com.