Minerality takes center stage on the nose from Roblar's top-end line of wines, with limestone and wet slate getting boost from fresh squeezed lemon. On the palate, the crushed rock flavors continue with some pear as well, making for a mellow sipping experience. Serve with shellfish, white fish or a soft cheese.
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.