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Citrus blossom, brine and crushed seashell on the nose, crisp and
full-flavored on the palate. Elegant, extended finish with bright acidity and flavors of salted lemon and sea air.
"Very well structured, with zesty acidity and a fine tang of minerals. There’s a chalky tang to the citrus fruit flavors. Elegant, bone dry, moderate in alcohol and easy to drink, it’s a superb restaurant wine."
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others. Notable Facts...Read More About Central Coast
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