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Margerum Sauvignon Blanc Santa Ynez Valley Vogelzang Vineyard 2006

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.

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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.

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.

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