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Margerum Wine Company

Margerum Wine Company has been making wine naturally prior to it becoming the fashion. We use the natural by-products of fermentation, co2, and lees as antioxidants instead of sulfur. We preserve the wine by fermenting very cold, keeping the lees suspended in the high retained co2 environment.  The alcohol contents are lower then most American producers and by picking less ripe we get higher acidity and low pH which contribute to their stability. We are low-intervention.  We add yeast and for the rose we do fine but with pea shoot powder – so all of our wines are vegan. 
The scale of production is kept at a level where we can touch and know the wine as it is raised to the bottle or can – the antithesis of mass production. We use old world winemaking techniques in the new world.  The standards of quality are measured by our criteria – not by external sources. The winery is kept at a constant 55 degrees to preserve flavor.  All of the red wines are fermented in small open-topped fermenters and punched down by hand.  We farm organically and sustainable – we are good stewards of the land. While I’m a proponent of natural I do believe in making clean wines and we do filter some of the wines – just like you filter your coffee.


Margerum Wines

Our Flagship White wines are Sybarite Sauvignon Blanc, Riviera Rosé, and M5 White, a white Rhône blend of five grapes—Grenache Blanc, Roussanne, Marsanne, Viognier, and Picpoul Blanc. We produce some small lots of Riesling, Viognier and other special projects for our wine club.  Most of our white wines are made in stainless steel, with some small lots barrel fermented and aged in our cold room that we keep at 47 degrees. Very little sulfur dioxide is used during production and instead the lees and carbon dioxide from fermentation help protect the wine from oxidation. 

At Margerum Wine Company, we use and emphasize long-time Burgundian sensibilities in the approach to, and in the techniques used in our Rhône varietal winemaking, including small open top fermenters, cool fermentation and low extraction.  The resulting wines have elegance and an emphasis on fruit. We produce M5, a red Rhône blend of Grenache, Syrah, Mourvèdre, Cinsault and Counoise; Estate Syrah, Santa Barbara County Grenache, UBER Syrah and other unique blends and concoctions as we fancy.



BARDEN is the dream to make the ultimate expression of Santa Barbara County grapes grown in the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar's den” … thusly we have adorned the label with an image of the wild boar that is pervasive in the Sta. Rita Hills.  Barden white wines are barrel fermented in our 55 degree winery and battonaged for an average of 3 months.  Wines are aged in mostly new French oak barrels ranging in size from 225 liters to 600 liters.  Our Pinot Noir is hand sorted and a percentage (depending on the vintage) is whole cluster fermented. We do a 6-10 day cold soak, natural (wild) fermentation, and use only free-run wine.  We use no SO2 during maturation on full lees in French oak barriques and bottled un-fined and unfiltered.   

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