The 2011 Sauvignon Blanc comes from Block 41 at our estate Margarita Vineyard, which
is planted to rocky sedimentary soils in one of the vineyard’s coolest locations. Here, the
Sauvignon Blanc grape achieves vivid varietal character with crisp acidity and appealing
Our 2011 Sauvignon Blanc offers sleek aromas of guava, mango and orange blossom with hints
of lime zest. The palate is flush with focused flavors of pear, melon and pink grapefruit. A
signature mineral quality emerges on the finish in tandem with crisp, quenching acidity.
The Sauvignon Blanc vines occupy shifting elevations and soil densities at Block 41,
resulting in multiple harvest dates as we pick each subsection at optimal maturity. The
rockier top portion of the block is harvested first, with the pick then progressing down
into the lower areas where the soils are thicker and the temperatures even cooler. The
result is a Sauvignon Blanc that exhibits crisp complexity. Margarita Vineyard stands
alone as the southernmost vineyard in the Paso Robles AVA, nestled into the rugged
Santa Lucia Mountain Range just 14 miles from the Pacific Ocean. The mountains
tower over the property’s western flank, testaments to the tectonic forces that blessed
Margarita Vineyard with a rare diversity of soils. The peaks also act as a gateway
between the cool marine air to the south and warm inland conditions to the north. This
phenomenon creates one of the coolest growing environments in the Paso Robles region,
resulting in fruit of uncommon depth and structure.
The Sauvignon Blanc fruit at Block 41 was harvested on three separate days over a
period of three weeks. Winemaking emphasis was placed on achieving authentic varietal
expression, inclusive of preserving the fruit’s distinctive natural flavors and lively acid
profile. The wine was accordingly cold fermented in stainless steel tanks at 55 degrees for
an extended fermentation period of three weeks. This slow fermentation process ensured
the retention of delicate aromatics while capturing pure fruit flavors. Approximately half
of the wine was fermented with Vin13 yeast, which is noted for nurturing the varietal’s
racier qualities. A third of the wine also underwent 24-hour skin contact prior to pressing
and fermentation, enhancing the tropical fruit component.
Food Pairing Notes
The 2011 Sauvignon Blanc’s clean character and fresh acidity ensure versatility with food.
Recommended pairings include fresh oysters, lime fish tacos, grilled shrimp and lemonherb
Sauvignon Blanc (100%)