This is as well-balanced an interpretation of Roussanne as they come in California—proudly plump but not flabby. Light gold in color, it offers caramelized banana, custard, beeswax and apple blossom aromas. A backbone of lemony acidity runs through the palate, buttressed with ripe melon, mango and more tropical fruit flavors.
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.