Margerum 2013 Sauvignon Blanc Label

Margerum

2013 Sauvignon Blanc

$55.50 per three pack (3 bottles)

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Margerum 2013 Sauvignon Blanc Bottle Image

The majority of the wine was fermented and matured in stainless steel while 9% was fermented and matured on lees in neutral oak barriques for three months. All lots were battonaged.

Flavors of green apple, snow pea tendril, Bosc pear and wet slate come to the fore. Complemented with subtle texture (lees contact) this wine has incredible persistence and balance. This wine is perfect to serve as an aperitif, with dinner or after with a selection of your favorite cheeses.

Doug Margerum
Owner / Director of Winemaking

  • Alcohol 12.1%
  • pH 3.42
  • Titratable Acid 6.5 g/L
  • Bottling Date June 2014

I painted this classic longboard on Hope Ranch beach. That is Campus Point in the background. Doug's wine and restaurant are classic. My wife and I got married at the Wine Cask in 1984.

Hank Pitcher '72
  • Doug Margerum
    Owner / Director of Winemaking

Margerum Wine Company

We're committed to creating handcrafted wines using only the highest quality grapes so that we can make wines that are indicative of the place where they are grown. We strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where we can touch and know the wine as it is raised to the bottle—the antithesis of mass production. The standards of quality are measured by our criteria—not by external sources. We make wines we personally enjoy—some to drink young, all for the table, and others for long aging in cool cellars for our children to enjoy.

Winemaker Bio

Doug started his food and wine explorations at a young age while traveling with his parents in France. His passion for food and wine was enhanced as he worked in restaurants as a cook and server throughout his high school and college years. Coinciding with his graduation from UCSB in 1981, his family purchased WINE CASK—which quickly expanded to include a simple bistro adjacent to wine store. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. He sold the WINE CASK in 2007 after deciding to devote all of his energies to wine making. Margerum Wine Company began in 2001. His philosophy is to return to wine making in its previous form of production—handcrafted and personal. In 2009 he re-opened the Wine Cask with new partners Mitchell Sjerven (bouchon) and Anda Askar. Doug is the wine maker for Happy Canyon Vineyards, which produces wines under the BARRACK, PIOCHO, CHUKKER, and HCV labels. He is also the consulting wine maker for CENT'ANNI, a new vineyard planted to a variety of clones of Sangiovese and located in the heart of the Santa Ynez. He now devotes all of his energies to the production and promotion of Margerum wines and to the raising of his two children, Remy and Evan.