This wine starts with a creamy nose of apricot, banana and orangesicle but then a more oxidative quality comes through of slightly sour guava and pineapple. It's tight and tart on the sip, combining banana, guava and macadamia nut richness with grapefruit peel sourness. It's an interesting and unique 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.