A classic Sauvignon Blanc pairing is goat cheese—that tangy/grassy thing plays nicely with SB’s vibrant, citrus character. SB can also solve a common conundrum—what wine to drink with salads of all sorts. Vinaigrettes clash with many wines, but the bright acidity of SB holds up well, and many dressings bring out the tropical fruit notes inherent in the wine. Don’t be afraid to smash some oysters with this bracingly cold SB, and lastly, this wine is also simpatico with warm sunshine and good company.
Vineyard
The Zabala family has been farming their land for over a century. Going back even further, The Spanish Zabala family defended the missions in coastal California, earning them plots of land in Monterey and Santa Barbara, in return. The block from which we source our organic sauvignon blanc is an old riverbed. This rocky soil and the cooling, Monterey Bay breeze temper the vigorous tendencies of sauvignon blanc, roughly translated from the French “Sauvage Vigne”, or Wild Vine, yielding wines of balance, tension, and electric acidity.
Winemaking
Our Zabala fruit was harvested in early September. White grapes go directly into the press, juice allowed to settle for two days, then racked to tank and neutral oak barrels for fermentation. After primary was complete, we blocked malolactic fermentation and cooled down the wine for cold stabilization. Élevage was done in stainless steel tank.
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