There's a chalky power to the nose of this lightly hued wine, its baking soda aromas melding with rose petal, lime peel and watermelon scents. There's tremendous tension to the palate, where bubblegum and ambrosia melon flavors meet limestone-like minerality. Ripe enough to make it playful, it's bright enough to drink all day.
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.