
I normally consider Sauvignon Blanc a simple quaffer - easily enjoyed but often just as easily forgotten. As such, my price limit is usually $25.
Not so with this wine! This wine has stuffing. It deserves to be pondered and discussed as the wine evolves in your glass. A wine for deep conversations with a friend or loved one. Or a friend about to BECOME a loved one. Enjoy!
Winemaker’s Notes
Both containers underwent a very cold and long fermentation, which I choose to do so a small amount of the CO2 is retained during fermentation – a characteristic of some of my favorite Sauvignon Blancs from the Loire Valley. I also kept the lees suspended until just before bottling. Because the lees and the CO2 work as anti-oxidants and preservatives, my wine requires very little SO2.
Only 1,800 bottles produced, each with it’s own serial number on the label.
The Wine
This wine comes from the Vogelzang Vineyard, which is as much fun to say as it is to see on a label – the owners only sell grapes to select Winemakers who can coax their grapes to achieve their highest potential. Doug Margerum's wine, which could be described as "New Zealand meets the Loire" is all about texture and balance...swirl, sniff...ripe melons and tart grapefruit...sip, swish, swallow...fruit and acidity...balance.
“We tweaked our winemaking in '07 to further extract the complexities of this superior Sauvignon Blanc fruit from the famed Vogelzang vineyard. We left the juice in contact with the skin for 24 hours prior to pressing [rare for a white wine, which is usually crushed and pressed at the same time! - Dave]. Half the juice was pressed into neutral Françoise Frères barrels for fermentation while the other half was fermented in a 1500L stainless steel tank.
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