Sweet peach and poached pear are balanced with steely and chalky minerality on the nose of this wine. The palate is very sour right now, with bitter apple skins, lime pith and a strong malic acid presence. It may mellow with time but would be great with shellfish now.
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.