It conveys Asian influences, with lemongrass leading the nose alongside chalkiness, lemon curd and soft peach. Those elements power the palate too, with lemongrass, Thai basil and coconut milk framed by yellow grapefruit acidity and Chinese spice. Serve with pho.
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.