A brilliant balance of ripe ruby-red grapefruit juice and corresponding bitter-sour elements from the same fruit's pith mesh with tangerine oil, crushed ant, iodine and a bit of dairy funk on the nose of this wine. The palate's grippy texture shows apple peels, Key lime pith, baking soda and an almost peppery zing, suggesting lots of life. Drink 2016–2023.
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: email@example.com.