Margerum “D” is an exploration in what can be achieved with barrel fermentation of high quality Sauvignon Blanc. The high mineral soils of the Happy Canyon of Santa Barbara AVA automatically put these wines into a low nutrient category resulting in reduction which, with battonage, gives the wine a “mineral” quality.
This wine is crafted from Sauvignon Blanc grown at the “The Point” at McGinley Vineyard, a selected field blend pick at McGinley Vineyard and block 13A from Grassini Vineyard. These early picks saw skin contact and all were fermented in 265 Liter Ermitage “Cigar” barrels. These barrels are elongated for added lees contact with the wine.