Both a study of clone and stainless-steel processing, this wine offers fresh-cut pineapple, ripe Gala apple, honeydew and even peach, with a citrus-skin sharpness to the nose. The flavors are delicate and familiar but complex and deep, with Anjou pears, lemon-lime soda and apple flesh. It's a lively stainless expression.
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.