Margerum “D” is an exploration of what can be achieved with barrel fermentation of great quality Sauvignon Blanc. The high mineral (low nutrient) soils of the Happy Canyon of Santa Barbara automatically put these wines into a special category. Reductive winemaking, with battonage, gives the wine a mineral quality, a textured palate and an ability to age for ten to twenty years.

• This wine is crafted from picks of Sauvignon Blanc grown at McGinley Vineyard (51%), Grassini Vineyard (48%) and Happy Canyon Vineyard (1%). These early picks saw some skin contact and all were fermented in 265 Liter Ermitage “Cigar” pipes. These barrels are uniquely elongated for added lees contact and are a combination of new, one-year old and two-year old barrels that have been used only for the “D” program.  D is a homage to the legendary Loire Valley winemaker, Didier Dagueneau, who also made barrel-fermented Sauvignon Blancs and was seen as a renegade for it.