Our Wines
Margerum Wine Company produces limited quantities of wines made from grapes grown by top growers. Please visit our online store for detailed information and tasting notes on these wines as well as a changing cast of other small production wines not listed here.
Download a PDF file of all of our wines: Fall/Winter 2011 Catalogue
NEW! We have just released our AMARO digestif. Only for sale to retail and restaurant accounts. Details here.
Vin de Pays Rosé
Rosé
The Grenache used in this wine is grown at 550 meters and sourced from geologically complex soils. The grapes are all handpicked and double sorted, yielding superlative fruit. The wine is gently pressed and fermented very cold. We make this wine in a unique way. We saignée (bleed) off a little of the juice from the Grenache and ferment the slightly pink must just like we do with the rest of our whites. We then blend back in the RED Grenache out of a neutral barrel into the rosé wine to give tannin, complexity and seriousness. The result is a bright, fresh, crisp, and refreshing wine that can be enjoyed year-round.
Santa Ynez Valley Rosé
Rosé
Saignée of Grenache blended with 24% of the improved RED Grenache (the ratio of skins to juice results in a more deeply flavored wine) from barrel. We make this a dry serious Rose that has tannin, complexity, and matches well with food.
Santa Ynez Valley Chenin Blanc
Chenin Blanc
We were able to get this old vines fruit from the Firestone family’s vineyards planted in the ‘70’s. It was 75% stainless steel fermented and 25% barrel fermented. We are just plain giddy about this wine. If we were right wing republicans this is OUR Sarah Palin! We picked these grapes just as ripeness was near; there was a tad of botrytis and a few raisins in the tight clusters to balance the high acid, lean, and gripping wine that emerged right after fermentation. With proper élevage, some barrel age, and a little time, we coaxed this beauty into the bottle. Everyone who has tasted it spends an inordinate amount of time smelling and tasting the nuances and elegant grape essences the wine presents.
Santa Barbara County Riesling
Riesling
We make this from top-quality Riesling fruit grown at Kick-On vineyard. Fermented to a point where the slight sweetness is balanced perfectly with the crisp acidity. All stainless steel fermented and steel aged. A perfect balance of slight sweetness balanced with apple and citrus fruit acidity. Fragrant and food-friendly; especially good paired with delicate (or raw) fish.
Volgelzang Vineyard Sauvignon Blanc
Sauvignon Blanc
We did not make a single vineyard Vogelzang Sauvignon Blanc in 2008 due to the frost. We did in 2009 and it is indicative of the quality we find from these Clone One grapes that are impeccably farmed for Jim and Mary Beth by Ben Mehrs of Coastal Vineyard Care. The wine is full and rich; partially barrel fermented and all aged in neutral French oak barrels in our very cold room. Lees stirred and lots of CO2 retention has yielded a wine of extraordinary complexity – layers of citrus, followed by peaches, and tropical fruits are balanced with a crisp clean acidity that keeps the opulence in line. Textured and nuanced, yin and yang, sweet and dry – this is a lovely example of what Sauvignon Blanc from America’s newest AVA “Happy Canyon of Santa Barbara” can be. A mere 100 cases (four barrels) were produced.
D Sauvignon Blanc
Sauvignon Blanc
D is an exploration of what can be done with Sauvignon Blanc - a combination a new, neutral, and stainless steel fermented and aged wines mostly from Grassini pick #3 with a bit of Westerly “The Point” blended in for complexity. Visually - golden hued, with greens and yellows. Aromatically alive with lime, citrus, vanilla, white floral, and cream. In the mouth a blend of grass, mineral, richness and bracing citrus. I would like this wine to age a bit, it is meant for cellaring. Picked with great acidity and at greater ripeness.
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