Tangerine cream, key lime pith and Asian pear aromas show on the nose of this wine, which has only 23 g/L of residual sugar, along with very chalky elements. Spun sugar flavors show on the sip, along with the freshness of squeezed lime. It's a certainly sweet, but not in a treacly way.
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.