There's warm brioche and pluot skin aromas to this tightly wound wine from a particularly river rock-strewn vineyard. The palate is pungently acidic with bitter lime peel surrounding a cooked apple core. Serve with raw shellfish as a replacement for squeezed citrus.
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.