Margerum M5 Red Blend Santa Barbara 2018
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Doug Margerum graduated from the University of California-Santa Barbara in 1981. With his background in retail wine sales, as a sommelier, and as a winemaker, Doug brings a unique perspective to Margerum. In the 1980s, his family owned The Wine Cask, a very well respected wine-focused restaurant—one that worked to bring Santa Barbara County wines to national prominence. He owned Vita Nova winery with other well-known wine makers (Bob Lindquist of Qupé and Jim Clendenen of Au Bon Climat). In 2001 Doug opened Margerum Wine Company in a tiny 240 square foot cold room behind Brander Vineyards with the philosophy of returning winemaking to its previous form of production—handcrafted and personal.
Margerum now operates out of their state-of-the-art winery in Buellton, California. They farm organically and sustainably, producing limited quantities of wines from leased Honea Estate Vineyards and other vineyards that they farm in Santa Barbara County. They produce handcrafted wines using the highest quality grapes, paying meticulous attention to pruning, soil, climate and farming methods. They make wines naturally, using the natural by-products of fermentation (CO2 and lees for antioxidation in place of sulfur), fermenting at very cold temperatures, keeping alcohol levels low, and picking early (and therefore with less ripeness) to achieve higher acidity and lower pH. Some of their wines are filtered. Just,” Doug says, “like you filter your coffee.”
Margerum winemaking practices are the antithesis of mass-production, kept relatively small scale so they can maintain their control over the wines.