Sybarite comes from the ancient Greek city of "Sybaris" whose residents were known for their pursuit of luxurious pleasures. "Sybarites" means people who indulge in luxury and pleasure.
This wine is made from Sauvignon Blanc grown in the rolling hills of the Happy Canyon of Santa Barbara AVA.
This region is probably one of the best for growing Sauvignon Blanc.
Color: Pale, sparkling white with a slight green tinge. Aroma: Green fruits such as kiwi, lime, and melon, green and yellow citrus flowers, lime leaves, fresh grass, and fragrant herbs.
Taste: Vibrant and energetic with hints of minerality and wet stone.
Flavors of slate, grapefruit, honeydew melon, and lemongrass fill the palate.
A classic Loire style Sauvignon Blanc with minimal SO2.
Weather in Santa Barbara County in 2022 was ideal until the Labor Day heat wave (the first Monday in September), and the summer was mild.
Varieties that ripen early were able to be harvested before the heat wave hit, or just as it started.
Then the rains came and the temperatures cooled down, allowing the rest of the harvest to wait until the flavor was at its optimum.
Yield was slightly less than average.
Fermentation/Aging: After fermentation, the wine is racked and aged in stainless steel tanks and French oak barrels.
The 12% wine is barrel fermented and then aged on the lees for 4 months with occasional stirring in barrels of sizes 228L, 265L and 600L.
The amount of SO2 used is minimal, and the lees and CO2 from fermentation prevent oxidation.
Doug Margerum's interest in food and wine began on trips to France and Italy with his well-traveled parents.
After that, I deepened my knowledge of food and wine culture by training both in high school and university and in restaurant kitchens and on the floor.
In 1981, after Doug graduated from UCSB (University of California, Santa Barbara), his family purchased Wine Cask, a wine shop and commercial brewing equipment sales company.
Doug later opened a small bistro adjacent to the wine shop, but in 1996, the bistro became so popular that he expanded by moving Wine Cask to El Paseo in Santa Barbara. .
As a sommelier and chef, Doug's menu creations are based on his experience and knowledge of food cultures around the world, which he cultivated in his youth, and include elements of Asian and Mexican cuisine. It was California cuisine.
The restaurant has been featured in various media as a restaurant where you can enjoy the best food and wine in a heartwarming atmosphere.
In 1994, Wine Cask received Wine Spectator's Grand Award, placing it among the restaurants with the world's most impressive wine lists.
In 2007, the wine he had been making as a hobby while running a restaurant became so popular that he decided to sell his wine casks and concentrate on running a winery.
With a handmade motto, Majram Wine Company creates unique wines.
In recent years, we have been producing small quantities of high quality Chardonnay and Pinot Noir under the BARDEN brand.
This is a super wine that can only be made by Doug, who is known as a lover of French wine.