There's a honeyed, mead-like character on the nose of this Steve Clifton wine. It also shows buttered brioche, lemon curds and an underlying white rock minerality. Ruby-red grapefruit flesh and ripe nectarine flavors arrive once sipped, and a chalky grip ensues, making for a very dynamic and intriguing wine.
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.