Margerum Sauvignon Blanc Santa Ynez Valley Vogelzang Vineyard 2006

Previously available for: $30.00
0 5 0.5
Add
0 reviews
+My Wines

My Wines

Save in My Wines

Add to Wishlist

My Cellar

List It
Edit

Winemaker's Notes:

2006 Margerum Sauvignon Blanc Vogelzang Vineyard200 six packs producedThis wine immediately grabs your attention ...

Read more...
  • There are currently no submitted critic scores.
  • + Wine critic

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
Set your rating:
Save

Examples: Value Wine, Would Recommend, For the Cellar, Etc...

User Reviews for Margerum Sauvignon Blanc Santa Ynez Valley Vogelzang Vineyard

Winemaker's Notes:

2006 Margerum Sauvignon Blanc Vogelzang Vineyard200 six packs producedThis wine immediately grabs your attention with exotic perfumes of tropical fruits (papaya, mango, pineapple) in concert with blood orange, fig and white flowers. These captivating aromatics overlay a body of supple dimension - there is a rich, creamy, leesy character to the texture that is relieved by a streak of lifting minerality. I tweaked the winemaking this year to include about 6 hours of skin contact prior to pressing. As usual fermentation took place in my temperature controlled cold room in a variety of variable capacity stainless steel tanks. This is a cold and very long fermentation which preserves the fruit and requires low SO2 additions due to the temperature, CO2 retention, and anti-oxidative lees preservation. Aged in a combination of stainless steel tanks and neutral barrels there is extended lees contact with lees stirring. My one row is farmed to perfection.

2006 Margerum Sauvignon Blanc Vogelzang Vineyard200 six packs producedThis wine immediately grabs your attention with exotic perfumes of tropical fruits (papaya, mango, pineapple) in concert with blood orange, fig and white flowers. These captivating aromatics overlay a body of supple dimension - there is a rich, creamy, leesy character to the texture that is relieved by a streak of lifting minerality. I tweaked the winemaking this year to include about 6 hours of skin contact prior to pressing. As usual fermentation took place in my temperature controlled cold room in a variety of variable capacity stainless steel tanks. This is a cold and very long fermentation which preserves the fruit and requires low SO2 additions due to the temperature, CO2 retention, and anti-oxidative lees preservation. Aged in a combination of stainless steel tanks and neutral barrels there is extended lees contact with lees stirring. My one row is farmed to perfection.

Photos

+ Add Image

Top Santa Ynez Val. Lists


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »







Snooth Media Network