Dried apple peels, squeezed nectarines, creamy cherimoya and quinine combine on this fresh and salty nose from winemaker Steve Fennell. A pine nut warmth opens the palate, followed by an array of exotic flavors like lychee, lemongrass and kiwi, plus some citrusy cider and salt. It's broad enough to appeal to the masses, but retains enough acidity for refined palates.
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.