Many vintners are now using stone and concrete vessels to craft part of their blends, but this Niven family project goes all the way by bottling their stone-aged wine solo. Light in the glass, the wine shows aromas of honeysuckle, Meyer lemon pith, Bosc pear skins and crushed limestone. The palate's grippy texture carries bright, acid-powered flavors of Granny Smith apple, nectarine and Mexican lime.
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.