It's rare to find a straight Cinsault bottling, which is reason enough to seek this out. But the flavors are muted compared to other rosés. It leads with burnt orange, peach and pineapple aromas, and then delivers faint tropical flavors on the palate, reminiscent of papaya and coconut, lacking acidic zing.
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.