MARGINS NEUTRAL OAK HOTEL 2021

MARGINS NEUTRAL OAK HOTEL 2021

Vendor
MARGINS WINE
Regular price
$30.00
Sale price
$30.00
Regular price
Sold out
Unit price
per 

24% Mourvèdre, 23% Pinot Noir, 12% Chenin blanc, 8% Barbera, 8% Grenache, 7% Cabernet Sauvignon, 7% Nebbiolo, 6% Merlot, 5% Counoise

100% destemmed. Fermented and aged separately and blended right before bottling. Aged in neutral oak for 9 months. Native fermentation, no fining, no filtration, no other modifications or additions except 25 ppm of sulfur dioxide during elevage and 20 ppm of sulfur dioxide the week before bottling.

Very fresh with notes of raspberry and pomegranate

Decant and serve slightly chilled for maximum tastiness

11.4% abv

Margins produces low-intervention wines using grapes from underrepresented regions, vineyards, and varietals. We are part of the growing movement in California to make wines from vineyards farmed organically or in organic conversion using minimal additives during the winemaking process, thereby showcasing the vineyards the grapes came from.

Much like people living on the 'margins of society,' vineyards can be outcasts too. Most consumers of wine are only familiar with a handful of grape growing regions and types of wine. Margins draws attention to vineyards and varietals throughout northern and central California that find themselves on the margins without the recognition they deserve.

Part of the Margins mission over the last five years has been to work with small growers to transition their vineyards from conventional to organic farming by providing guidance as well as assurance that the grapes will have a home. We believe that if we worked solely with organic vineyards, we would not be using our role in the industry to its full potential to enact agricultural change. As of vintage 2021, all the vineyards Margins works with are farmed organically.

Margins is a winemaking endeavor of Megan Bell, a winemaker living and working in the Santa Cruz Mountains. Prior to settling on the central coast of California, Megan received her BS in Viticulture and Enology from UC Davis in 2012 and apprenticed in wineries and vineyards in Napa, the Livermore Valley, the Willamette Valley, Central Otago (NZ), and the Loire Valley (France).