Margerum “D” is an exploration in what can be achieved with barrel fermentation of high quality Sauvignon Blanc. The winemaking style gives the wine a mineral quality, a textured palate, and an ability to age for ten to twenty years and improve.

• 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
• 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
• 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