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Margerum Sybarite Sauvignon Blanc 2016

Sauvignon Blanc from Happy Canyon, Santa Barbara, Central Coast, California
  • WS89
0% ABV
  • TP92
  • WE91
  • WE91
  • WS90
  • WE90
  • JS92
  • WS91
  • WE90
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0% ABV

Winemaker Notes

The Margerum Sybarite Sauvignon Blanc shows slight gold hues, green tinged, bright and vibrant. On the nose, it shows lifted perfume of grapefruit, honeyed quince, white flower blossom, toast, creamy lemon and some plantain, layered with a slight hint of gunflint and fruity Sauvignon. On the palate, the wine is rich, creamy and full with layers of pear, grapefruit, and passion fruit.

Perfect to serve as an aperitif, or with shellfish and salads, and a selection of your favorite cheeses. Also good at the end of a meal as a refreshing alternative to sweet wines.

The word SYBARITE is derived from Sybaris, an ancient Greek city in southeastern Italy noted for the luxurious, pleasure seeking behavior of many of its inhabitants. SYBARITES are people who have a fondness for sensuous luxury.

Critical Acclaim

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WS 89
Wine Spectator
Key lime and kiwifruit flavors are tangy at the core, with accents of orange zest and dried mango. Vibrant acidity really sings on the finish. Drink now.
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Margerum

Margerum

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Margerum, Happy Canyon, Santa Barbara, 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.

Happy Canyon

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On the eastern end of the Santa Ynez Valley, the rolling hills of the tiny Happy Canyon AVA produce top quality reds from Cabernet Sauvignon, Cabernet Franc, Syrah and whites from Sauvignon blanc. The region’s low-nutrient soil grows smaller vines and in turn, higher quality wine grapes.

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.

ANSMGSYSB16_2016 Item# 360890