A bright and sour combination strikes the nose on this wine, with aromas of lime sorbet, kumquat and salted green apple rinds. The lean, focused and racy palate is led by crushed limestone grip, with the slight warmth of tart crab apples, proving quite palate cleansing. It's perfect for halibut or other delicate fish.
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.