Light and dainty aromas of sliced blood orange, Anjou-pear skins, dried apples and pears, and a slate-driven minerality show on the nose of this wine. It's also light on the palate, but there is a decent amount of grip and acidic texture. It's somewhat simple yet easy to quaff.
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.