This refreshing and crisply designed Viognier conveys restrained aromas of white peach and vanilla. The palate shows yellow melon and creamy peach, but with a razor-sharp edge of acidity and a compelling chalky texture. The acid sizzles into the finish.
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.