This bottling screams white earth, with a chalk- and riverstone-like minerality and clotted cream and lemon scents. That minerality carries through to the palate, where a chalky note blends with Asian pear and marshmallow. It's a study in how to present delicate flavors with pizzazz, which the Talley family has been known to do.
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.