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Margerum Sybarite Sauvignon Blanc 2011

Sauvignon Blanc from Central Coast, California
  • WS90
  • WE90
14.5% ABV
  • WS89
  • TP92
  • WE91
  • WE91
  • JS92
  • WS91
  • WE90
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14.5% ABV

Winemaker Notes

This is real Sauvignon Blanc, crisp and clean; there are hints of melon, green grass, some fruit cocktail and a clear minerality on the nose.

Critical Acclaim

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WS 90
Wine Spectator
Juicy, ripe peach and tangerine flavors are very appealing, with a refreshing acidity and fresh floral, herb and spice notes. The texture is smooth and juicy, with a lingering finish.
WE 90
Wine Enthusiast
A Sauvignon Blanc for drinking now, this has a pleasingly tart yet creamy mouthfeel, with rich, complex flavors of tropical fruit, lemongrass, peach and vanilla that finish in a swirl of peppery spice. Editors' Choice.
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Margerum

Margerum

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Margerum, Central Coast, California
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Margerum Wine Company is committed to working with the top vineyards in Santa Barbara County to produce small lots of premium wines. The winery is located in Los Olivos in the heart of California's beautiful Santa Ynez Valley. We are part of a growing group of vintners looking to return wine making to its previous form of production – hand-crafted and personal. Owner Doug Margerum and winemaker Doug "Scotty" Scott, craft world-class wine in a temperature controlled building that houses tanks, barrels, and a cold room that is perfect for our production size.

Our commitment is to create handmade wines with place and personality to them that are made to our own standards. We work within the connotations of nature, stressing individuality, and making a production on a human scale. We strive to make wines that we personally enjoy and our hope is others will enjoy them as well. The approach to this is the antithesis of mass production.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

IPOPI10576_2011 Item# 118646