- Visit Us
- Margarita Vineyard
- Wine Club
- Event Venue
- About us
Our new release 2011 Renegade is already rounding up high praise in the wine media.
On Sunday, the San Francisco Chronicle published a piece on the state of Syrah, and included the 2011 Renegade as one of just six recommended Central Coast Syrahs and Syrah-based blends, noting, "When the grape succeeds, it does so wonderfully, as you'll witness in the bottles here."
Here's how Wine Editor Jon Bonné describes the 2011 Renegade: "A curious mix of Syrah, Petit Verdot and Malbec that pushes the edge on tannin - 28 percent Petit Verdot is a bold move - but also reveals the beauty of Margarita Vineyard's high-elevation limestone soils. Slightly funky, with racy fruit and tobacco and white-flower aspects. Think Cahors on the Central Coast."
It's exciting to have Mr. Bonné and the Chronicle's tasting panel discern the unique sense of place behind the 2011 Renegade, as that's something we really strive to capture in our wines.
Our estate Margarita Vineyard spans a rare diversity of five soil types in one of the Paso Robles region's coolest growing environments. It's important for us to honor these special growing conditions and to make sure they are expressed in the bottle.
For more on the 2011 Renegade, here's a short video featuring Director of Winemaking Mike Sinor:
In the winemaking notes for our new release 2012 Sauvignon Blanc, you will find this little tidbit: “Ten percent of the wine underwent 24-hour skin contact prior to pressing and fermentation, further adding an exotic touch to the wine.”
This is just one of many examples of how our winemaking team employs judicious experiments and extremes for the betterment of our wines.
In traditional winemaking, white wines are made by immediately pressing the juice off of the skins prior to fermentation. But in this case, Winemaker Mike Sinor and Assistant Winemaker Stewart Cameron took a walk on the wild side and let a small portion of the juice soak on the skins for a full day.
Taken on its own, this is somewhat of an extreme measure. When you allow that kind of skin contact, you get Sauvignon Blanc wine with intensified varietal attributes.
“You get much more of that herbal character that’s inherent to Sauvignon Blanc,” Stewart says.
Therefore, if we handled all of our Sauvignon Blanc lots in this manner, we would end up with a wine that most folks would consider too edgy and atypical.
Yet by thinking outside the box and going the extra mile with select skin contact, Mike and Stewart developed a crucial 10-percent component that elevates the final blend.
“It helps us produce a more interesting an intriguing wine,” Stewart says. “We’re just intensifying the natural qualities of the grape to accent and enhance our Sauvignon Blanc blend. Little things like this can go a long way toward making a more complete wine.”
The 2011 vintage marks the third release of our Renegade red blend, and once again it offers an unconventional union of Syrah, Malbec and Petit Verdot.
“With the Renegade, we set out showcase the Syrah from our estate Margarita Vineyard, but to do it with some added backbone,” says Winemaker Mike Sinor. “You still get the yumminess of the Syrah, but there’s this complexity and structure that takes it to another level.”
In just two years, the Renegade has emerged as one of our most acclaimed wines, and we believe that the 2011 vintage may be the finest yet. This wine is now available at our tasting room, and will start hitting the retail market at the end of this month.
In the accompanying video, Mike elaborates on the vision behind the 2011 Renegade.
Our new release 2011 Zinfandel comes from three blocks spanning three distinct soil types at our estate Margarita Vineyard.
We recently staged a tasting of barrel samples from our various Zinfandel blocks, and our guests were astonished at the profound differences in aroma and flavor—even though all of these Zinfandel lots came from the same vineyard, and several were of the same clonal selection.
Of course, these differences are also shaped by the weather exposure of a particular block and other factors. But there is no doubt that the rare diversity of soils at Margarita Vineyard enhances the distinctions between our Zinfandel components.
So what does this mean to the wine? It essentially gives Winemaker Mike Sinor and Assistant Winemaker Stewart Cameron more colors to paint with, allowing them to naturally build nuance, depth and complexity into a single estate grown Zinfandel.
We are confident that you will taste these qualities in our 2011 Zinfandel, which is now available in our tasting room.