Aromas of ripe ruby-red grapefruit mix with scents of wet sand in this stainless-steel and cold-fermented white. It delivers plush melon, citrus and a bit of bubble gum on the palate before ceding to powerful acidity. There is perhaps something disjointed in the ripe fruit flavors meeting up with bracing acidity, but it's a memorable sipper nonetheless.
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.