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Santa Barbara Winery Santa Ynez Valley Sauvignon Blanc 2008

Sauvignon Blanc from Central Coast, California
  • WE90
13.7% ABV
  • WE87
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4.0 1 Ratings
13.7% ABV

Winemaker Notes

Prior to harvest, winemaker Bruce McGuire is on the road scouting out and securing great lots of Sauvignon Blanc from the eastern side of the Santa Ynez Valley.

Taking advantage of a more traditional climate for this grape than our cool climate Lafond Vineyard, Bruce is also mindful of the importance of carrying on the style he developed over the years from the Musque clone of Sauvignon Blanc previously grown at our vineyard.

McGinley and Grassini Vineyards are located in Santa Barbara's newest appellation, Happy Canyon of Santa Barbara, a warmer area known for producing exceptional Bordeaux varietals.

The 2008 vintage also contains 8% Riesling from Fess Parker's Camp 4 Vineyard, which adds a tropical fruit accent. Roughly 40% of the fruit comes from vines in excess of 36 years old, lending depth and concentration.

Bruce barrel fermented 20% of the juice in puncheons to give texture to the lean character of this wine without compromising the racy acids naturally found in Sauvignon Blanc.

Our Sauvignon Blanc is a perfect wine to pair with light or spicy foods found in Pacific Rim cuisine, a favorite with the Thai cuisine we find at Zen Yai restaurant located near the winery on State Street.

Critical Acclaim

All Vintages
WE 90
Wine Enthusiast
A beautiful Sauvignon Blanc that shows why this warmish Santa Barbara County valley is such a natural home for the variety. With crisp acidity and a creamy texture, it's dry and minerally, with interestingly rich flavors of citrus fruits, melons and pears, and a touch of smoky oak. Editors' Choice.
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Santa Barbara Winery

Santa Barbara Winery

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Santa Barbara Winery, Central Coast, California
2008 Santa Ynez Valley Sauvignon Blanc
In 1962, Pierre Lafond re-established Santa Barbara County's winemaking tradition by founding Santa Barbara Winery. The winery was the first since prohibition and is part of an association that has grown to 40 wineries located in Santa Barbara County. In the early years, Pierre made wine from purchased fruit, but soon realized the potential for premium wine made from Santa Barbara County grapes. In 1971, he purchased land in the western Santa Ynez Valley and began planting what is now a 95 acre vineyard. Today, annual production is around 32,000 cases.

Bruce McGuire was working as a winemaker in the Sacramento Delta in 1981 when Pierre Lafond invited him to take over the winemaking operation at Santa Barbara Winery. Since then, the winery has produced world class red and white wines. Bruce's winemaking philosophy begins in the vineyard. He believes the quality and integrity of the wine is inextricably linked to what happens in the field — from the pruning in the winter, to the harvest in the autumn.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast 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 Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

HNYSBWSBC08C_2008 Item# 104764