Margerum Sauvignon Blanc Happy Canyon of Santa Barbara Sybarite 2007

Winemaker's Notes:

2007 Margerum "SYBARITE" Sauvignon Blanc Santa Ynez Valley 850 cases producedAn amalgamation of all of the top Santa Barbara County Sauvignon Blancvineyards we work with: McGinley Vineyard (AKA Westerly Vineyard),Vogelzang Vineyard, Purisima Mountain Vineyard, and Grassini Vineyard. By blending these diverse vineyards we get bold expressions ofSauvignon Blanc's range of flavors in Santa Ynez Valley. The result isa wine with remarkable complexity, persistence, and length. 2007 wasan exceptional year. Many picks and ferments, judicious use of skincontact, gave us a variety of lots from numerous clones to use in theblend. Fermenting in our 45 degree cold room using an array ofvariable capacity stainless steel tanks, one stunning Hermitage barrel,and a few neutral oak barrels we frequently "battonaged" letting thewine settle only to bottle. SYBARITE completes my triumvirate of namedassemblages joining M5 and BER. SYBARITE (SIB-a-rite) is derived fromGreek Sybarites, from Sybaris, an ancient Greek city noted for theluxurious, pleasure-seeking habits of many of its inhabitants.

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Margerum Wine Company:
We are a small producer of Syrah, a Rhone style blend called M5, Sauvignon Blanc, Pinot Gris, and a few other varietals. Our grapes are purchased from the finest growers in Santa Barbara County. In addition, we are beginning to import a few exceptional wines we have found in our travels to the wine regions of Italy and France.

2007 Margerum "SYBARITE" Sauvignon Blanc Santa Ynez Valley 850 cases producedAn amalgamation of all of the top Santa Barbara County Sauvignon Blancvineyards we work with: McGinley Vineyard (AKA Westerly Vineyard),Vogelzang Vineyard, Purisima Mountain Vineyard, and Grassini Vineyard. By blending these diverse vineyards we get bold expressions ofSauvignon Blanc's range of flavors in Santa Ynez Valley. The result isa wine with remarkable complexity, persistence, and length. 2007 wasan exceptional year. Many picks and ferments, judicious use of skincontact, gave us a variety of lots from numerous clones to use in theblend. Fermenting in our 45 degree cold room using an array ofvariable capacity stainless steel tanks, one stunning Hermitage barrel,and a few neutral oak barrels we frequently "battonaged" letting thewine settle only to bottle. SYBARITE completes my triumvirate of namedassemblages joining M5 and BER. SYBARITE (SIB-a-rite) is derived fromGreek Sybarites, from Sybaris, an ancient Greek city noted for theluxurious, pleasure-seeking habits of many of its inhabitants.

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